Food

Classic sauce Robert is a French brown onion and mustard sauce: onions cooked slowly in butter, reduced with white wine and a splash of vinegar, simmered in demi-glace or reduced brown stock, and finished off the heat with Dijon mustard and a pinch of sugar. It takes about 35 minutes, makes about 1 1/2 cups, […]

Classic sauce chasseur, or hunter’s sauce, is a French brown sauce made with sautéed mushrooms and shallots, a reduction of white wine, demi-glace or rich brown stock, a little tomato and fresh tarragon and parsley, finished with butter. It takes about 30 minutes and makes about 1 1/2 cups, enough for 4 servings of chicken, […]

Classic sauce Bercy is a French white wine and shallot sauce for fish. Finely chopped shallots are softened in butter, reduced with dry white wine and fish stock, thickened with a fish velouté, then finished off the heat with cold butter, parsley and a squeeze of lemon. It takes about 30 minutes and makes roughly […]

This 8 inch coconut cake bakes as two 8-inch round layers of tender coconut milk cake, filled and covered with coconut cream cheese frosting and pressed all over with sweetened shredded coconut. Bake the layers at 350°F for 25 to 30 minutes. The finished cake serves 10 to 12. Two 8-inch layers give a taller, […]

This 9 inch pumpkin cheesecake fills a 9-inch springform pan with a graham cracker crust, 24 ounces of cream cheese, 1 cup of pumpkin puree and 3 eggs, baked at 325°F for 60 to 70 minutes with the pan set in hot water. It sets up smooth and dense, with no cracks, and serves 12. […]