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1. Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano. 2. In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes.
12 oz. cavatappi pasta. 2 tbsp. plus 2 tsp. kosher salt, divided. 1 lb. Italian sausage, casings removed. 8 oz. cremini mushrooms, stemmed and sliced. 1. small yellow onion, chopped (about 1 1/2 c.) 2
Kosher salt, to taste. Black pepper, to taste. 1 1/2 c. heavy cream. 2. garlic cloves, minced. 2 c. freshly grated parmesan cheese (about 8 oz.) 1/2 c. fresh parsley, chopped, plus more for ...
4 oz. pork breakfast sausage (hot or mild) 3. slices bacon, halved crosswise. 1 c. frozen shredded hash browns. Vegetable oil, for the pan. Kosher salt, to taste. Black pepper, to taste. 2. slices ...
1 ⁄ 16 cup 1 ⁄ 2: 14.7868 2 tablespoons = 1 fluid ounce fluid ounce: fl.oz. or oz. 1 ⁄ 8 cup 1 29.5735 2 fluid ounce = 1 wineglass wineglass‡ wgf. 1 ⁄ 4 cup 2 59.1471 2 wineglasses = 1 teacup gill‡ or teacup‡ tcf. 1 ⁄ 2 cup 4 118.294 2 teacups = 1 cup cup: C 1 ⁄ 2 pint 8 236.588 2 cups = 1 pint pint: pt. 1 ⁄ 2 qt 16 473.176 ...
Season the sauce with nutmeg, salt and pepper. 2. Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 6-inch round. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes. 3. Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.
Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry. In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt.
1 1/3 cups heavy whipping cream 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving 8 ounces crème fraîche, at room temperature