How to Flambé
Flambéing, or igniting alcohol in a hot pan, is both a primal and thrilling experience as well a spectacular thing to behold. While it isn’t really a necessary step in most recipes, it does add a depth of flavor which can’t otherwise be achieved.
Most recipes that call for a flambé will taste just fine if the alcohol is added and then cooked down for several minutes until the raw alcohol flavor is cooked off; however, flambéing when done correctly caramelizes the sugars in the alcohol creating a unique sweetness and adds the kiss of flame to whatever is in the pan.
Continue reading “How to Flambé”Crème Brûlée
Crème Brûlée is one of those desserts that seems all at once elusive, intriguing, intimidating and delicious. But really, once you grasp a couple basic concepts, and you do it a few times, it’s only one of those things – delicious.
Also, once you get it figured out, the flavor combinations and possibilities are endless.
Continue reading “Crème Brûlée”Neapolitan Spaghetti and Meatballs
A True Italian Classic
This recipe is actually quite simple: Step one is to get the tomato sauce going, step two is to make the meatballs. Then, simmer the meatballs in the sauce (while you make garlic bread if you like!). Serve over your pasta of choice, but spaghetti is traditional of course!
Bonus Round: Garlic Bread Recipe Included!
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The Intrepid Gourmet 