Free
French
Slow-Braised Ratatouille with Gruyere
Our Ratatouille leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Gruyere.
French
Free recipe
Provencal Creme Brulee with Fresh Thyme
Our Creme Brulee leans on unsalted butter and patience: built on a slow, honest base, then finished with Fresh Thyme.
Ingredients
What you'll need
- 1 lb creme brulee
- 2 tsp unsalted butter
- 1 medium shallot
- 1 lb fresh thyme
- a pinch dry white wine
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Heat the oven and prepare the pan so it is ready before the batter is.
- Cream or whisk the butter, sugar and eggs until smooth and light.
- Fold in the dry ingredients gently to keep the texture tender.
- Bake until just set, then cool fully before slicing and serving.
Keep cooking
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Classic Tarte Tatin in Red Wine
Our Tarte Tatin leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.
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Buttery Creme Brulee and Pearl Onions
A Buttery Creme Brulee, kissed with char and smoke, and served and Pearl Onions.
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Wine-Braised Duck Confit over Buttered Noodles
Our Duck Confit leans on unsalted butter and patience: built on a slow, honest base, then finished over Buttered Noodles.