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Cook until water returns to a boil and the tender gnocchi rise to the top, 3 or 4 minutes. Using a slotted spoon, transfer gnocchi to sauce. Repeat with remaining gnocchi. Stir sage into sauce; continue cooking until everything is heated through and aromatic, just a few minutes more. Twist: Any aromatic fresh green herb will work in this dish. Try tarragon, oregano, basil, chives, green onions, rosemary, savoury, thyme or even mint.

Great big heaping spoonfuls of an old-fashioned homemade basil pesto are delicious too. Is it allowed? Argue that brown butter has 10 times more flavour than plain melted butter. Affirm that anyone can make plain pastry, but you prefer nutmeg-scented butter pastry. Assert that the corn syrup in normal butter tarts is bland, that maple syrup is much tastier. Stand your ground and watch as the end justifies the means. Heat oven to F C and turn on convection fan if you have one.

Lightly oil a standard muffin pan. Pastry: In a large bowl, whisk together flour, sugar, nutmeg and salt, evenly distributing finer powders amid coarser ones. Grasp butter and firmly grate it through large holes of a box grater into flour below. Working quickly, toss flour and butter shards together with fingers until fat is evenly distributed throughout flour.

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The cold, separate pieces will yield dividends in flavour and texture as the butter creates flaky layers of pastry. Sprinkle in ice water and stir into a dough mass with the handle of a wooden spoon. Working quickly so the heat of your hands doesn't begin to melt butter, knead a few times until dough gathers up all the flour in the bowl. Fold it over a few more times to add a bit more strength to dough and a few more flaky layers to pastry.

Flour hands, dough, work surface and a rolling pin. Form a pleat along one side and fit pastry into muffin cups, evenly filling each cup to rim. Gather up remaining dough, roll out and repeat. Filling: Brown butter by melting it in a saucepan, then keep on cooking it, swirling gently. Eventually the moisture in the butter will heat, steam, foam and evaporate.


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Once moisture is gone, the butter fat left behind can rise in temperature — past the boiling point of water — into the browning, flavouring zone. Take it as far as you dare — the deeper the colour, the deeper the flavour — but be ready.

Back To Basics: 100 Simple Classic Recipes With A Twist

The line between brown and burnt black is crossed quickly, and turning off the heat to stop the cooking isn't enough. Pouring in the maple syrup will do the trick, though. Let cool for 10 minutes. Evenly divide filling among pastry shells. Bake until pastry is beautifully browned and filling is partially set but still a bit runny, about 12 minutes. Let cool slightly until you can remove tarts from the pan. Twist: It's easy to assume that recipes are written in stone, that a dish can't change because "that's the way it's always been done.

The key is to be present, to be watchful, to smell and taste and absorb as many of the clues in front of you as you can. It won't happen overnight, but eventually you'll feel confident enough to spot an opportunity and dream up a twist of your own. You do not have permission to post comments.

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12 Easy Food Recipes To Make At Home

Return the chicken and any juices to the pan, cover tightly, lower the heat further, and continue to gently simmer until the thighs reach an internal temperature of 75c f , about 15 minutes. While the chicken is simmering, prepare the couscous. In a small pot, bring the water, olive oil, and vinegar to a steady simmer, stirring along the way.

Let rest for at least 5 minutes—long enough for the chicken to catch up! Chicken is easily cooked and just as easily flavoured.

100 Simple Classic Recipes With A Twist

Just like the blends I tasted in the casbahs and souks of Marrakesh. This popular appetizer will make your mouth water. But, never far from his own home kitchen, it's the time-tested basic recipes that he regularly cooks for his family.

In Back to Basics , Michael shares sure-fire classic recipes, tips, and cooking techniques. And, in every recipe he shows how easy it is to add a twist or two to your cooking. Chock full of mouth-watering photography to inspire, Back to Basics is Michael's simple approach to cooking basics that he wants to share with every home cook. Once you understand the basics behind a recipe, you can then stir your personality into your cooking.

You'll see how easy it is to impress family and friends in your own kitchen. And, once you know the basic rules, you can break them. You'll never get stuck making a dish just one way! Michael's passionate commitment to cooking simple classic recipes will inspire and guide you as you impress yourself in your own kitchen.