Free Recipes Archive
Adapted from The French Laundry Cookbook by Thomas Keller (Artisan, 1999) 1 pound unsalted butter at room temperature, in pieces Salt and pepper 1-1/2 cups thinly sliced leek rounds 1/4 medium-size ripe tomato, peeled, flesh cut in small diamond shapes Read More …
Makes 6 servings Clarified Butter Makes about 1-1/2 cups 1 pound unsalted butter Place the butter in a 1-quart saucepan and melt it over low heat, without stirring. Once the butter has melted, it will have separated into three layers. Read More …
Yar’s head chef, Maxim Tarusin, shares a recipe for StaroMoskovsky Borshch, served with garlic buns or pampushky. For 10 servings: 256g carrots 610g beets 180g onions 245g potatoes 40g olive oil 60g lemons (for juice) 36g garlic 50g sugar 450g Read More …
Yar’s head chef, Maxim Tarusin, shares a recipe for quail, which he says can be found at gourmet grocery stores around Moscow or via the Internet shop Russky Dvor. Per serving: 1/2 quail torso 3g soy sauce 3g chile sauce Read More …
1 large (about 12 ounces) Yukon Gold potato 1/2 cup Clarified Butter Kosher salt Preheat the oven to 300 degrees F. Peel the potato and slice it into paper-thin rounds on a mandoline. Toss the rounds with the clarified butter; Read More …