Take 1/2 onion and 3 cloves of garlic and pulse until smooth in food processor. Saute on med-high heat in cast-iron skillet with 1/2 tsp of olive oil (preferably Spanish) and 2 tbsp butter until just browning, then whisk in 2 cup room temp heavy cream. Whisk until just turning thick, then blend in 1/2 cup of grated Parmesan (Preferably Reggiano) and whisk until smooth. Drop to low heat and chiffonade a pound of freshly washed baby spinach. Saute the spinach in separate pan, until wilted, then incorporate spinach into sauce. Heat on medium heat until boiling, then remove from heat. Serve hot.
I really suggest that you obtain one. It's the best tool for canning in general, but definitely for sauces. #pressurecanning #sauce #BBQsauce
Tech question for all the brisket experts…what's stopping me from, instead of cutting off all the fat, simply deeply scoring it (until you see muscle) and sticking it under the broiler to render it all? #fatequalsflavor Just curious?
“It’s MY house!”
All of us Eddie Murphy fans recognize his stepfather Vernon’s quote and apply it like gospel to our kitchen, especially the context of the phrase that directly follows (which I will leave unsaid as it’s NSFW). And all of us knife fans definitely feel this way about our kitchen tools – especially our knives, which we feel establish our identity as efficient cooks and rulers of the jungle that is our busy, steamy, mysterious kitchen. Naturally, we think the ideas that someone may think that we don’t need any more knives, or that one can use any single knife for everything, or any of the other crazy notions people assign to our friends, are just that – crazy. Now, no one says that you have to have 20-30 knives in your kitchen. But no one says you don’t have to, either. Err on the side of what you feel. Because it’s YOUR kitchen. And it’s YOUR knife rack, or knife block. In YOUR house.