Lemon Curd

To me, a curd is lumpy, but not this recipe for traditional lemon curd. This is smooth and lemony without being overly tart. It is great on desserts, cookies, waffles and in hot tea (try it!). It is quite nice to have on hand and can be added to sauces for a citrus kick or in your salad dressings. It is also rather tasty from a spoon.

Veal Demi Glacé

Every kitchen should have a great Demi glacé on hand.  The depth of flavor cannot be replicated, slow roasting and time are crucial to making a deep brown, clear and shiny finished product.  I make this recipe 2-3 times per year, freezing it in small batches for later use. 25 lbs. Veal Bones 8 onions…

Bolognese a/k/a Meat Sauce a/k/a More Please….

One of life’s truisms is that everyone loves pasta, don’t let them tell you otherwise – that is just an attempt to make you walk away from the pasta bowl to save more for them. Honestly.