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French
Provencal Beef Bourguignon with Herbs de Provence
Provencal Beef Bourguignon with Herbs de Provence -- balanced between sweet, salt and heat.
French
Free recipe
Buttery Creme Brulee and Dijon
Buttery Creme Brulee and Dijon -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb creme brulee
- a pinch unsalted butter
- 4 oz shallot
- 1/4 cup fresh thyme
- 2 tbsp dry white wine
- 1 cup kosher salt
- 3 cloves cracked black pepper
- to taste flaky salt
Method
Step by step
- Bring the cold ingredients to room temperature so everything blends evenly.
- Mix the base until just combined -- overworking is what makes a bake tough.
- Get it into the oven promptly and resist the urge to open the door early.
- Let it cool and set properly; the patience is what makes it clean to slice.
Keep cooking
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Our Croque Monsieur leans on unsalted butter and patience: kissed with char and smoke, then finished and Pearl Onions.