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Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts. Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can…
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[1] A panettone parfait for breakfast or for dessert (photo © Whole Foods Market). [2] Panettone is also a delicious breakfast bread (photo © Bauducco). [3] Tangerines, a type of mandarin (photo © Melissa’s Produce). Just when we’d turned the last of our panettone into French toast for New Year’s Day breakfast, another panettone…
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A 70-calorie snack with 6 grams of protein. Photo courtesy American Egg Board. Have you awakened with a New Year’s resolution to eat healthier? Snack on hard-cooked eggs. Most people call them hard-boiled eggs, but the proper term is hard-cooked: The eggs are not boiled. After the water comes to a boil, the eggs are…
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[1] The only salted butter we buy (photo © Vermont Creamery). [2] A modern salt cellar. Today you can find them in wood as well. Older styles were ceramic, crystal or glass. You can find it and other styles on Amazon and elsewhere (photo © KooK | Amazon). Some people prefer salted butter, others…
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Why do deviled eggs endure as a party favorite? Of all the retro hors d’oeuvre—including stuffed celery and rumaki, a skewered chicken liver and water chestnut invented by “Trader Vic” Bergeron—deviled eggs keep holding their own. Even people who rarely, if ever, eat a boiled egg can’t help plucking a stuffed egg off the tray.…
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