Milk & Cream
3644 recipes found
Hazelnut Cookies
Biba Caggiano's Semifreddo di Nocciole Al Cioccolato
Fettuccine With Mussels, Basil and Cream
Boston Fish Chowder
Mele Alla Crema (Baked Apples With Cream)
Alfred Portale's Summer Squab Salad With Couscous and Curry
Southern Style Barbecued Quail
Burnt-Sugar Ice Cream With Butterscotch Sauce
Individual Pies With Wild Mushrooms
Grilled Quail With Oyster Sauce
Artichoke-Hazelnut Soup
Mako Shark With Green Peppercorn Sauce
Rabbit Sausage
Struklji
Windjammer's Clam Chowder
Ken Fitzgerald, Bassist in Band
Creole Pralines
Caramel Sauce
Classic Hollandaise Sauce
Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a “mother sauce,” one of the five classic French sauces that provide the base for so many others. Master it and you’ve added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.
20-Minute Creamed Spinach
Overnight Cheese Straws
Chocolate Mousse Pie
Chocolate Crust
Chicken Fricassee With Vermouth
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Quiche Lorraine
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Craig Claiborne, who started as food editor of The Times in 1957, created this classic recipe with bacon, onion and cheese to fill a pie dish. If you use a tart pan, expect to have extra custard. Keys to This Recipe What is quiche: In its most traditional French form, a quiche is composed of a buttery crust filled with a savory egg custard. The pastry is known as pâte brisée. Fillings can include any combination of cheese, herbs, vegetables and smoked meat or fish. How to Make Quiche: For any type of quiche, you start with homemade pastry dough or a store-bought pie crust and fit it into a 9- or 10-inch pie, tart or quiche pan. To prevent a soggy crust, par-bake the dough by baking it alone first, lined with parchment paper or foil and filled with pie weights, such as dried beans. Once the dough is golden, it can be filled with the custard and any other ingredients, then baked again until the custard is just set. Make-Ahead Tips for Quiche: Quiche tastes best when served after 20 to 30 minutes of cooling and within an hour of baking. It can be completely cooled, then covered and refrigerated for up to 3 days, but the crust will get soggy. It’s better to keep a fully baked quiche at room temperature for up to 6 hours and then reheat it, uncovered, in a 300-degree oven for 10 to 20 minutes. (If it has been in the refrigerator, add another 10 minutes or so.) You also can prepare the dough up to 3 days ahead and refrigerate it or par-bake the crust up to a day in advance and keep it at room temperature. Side Dishes to Serve With Quiche: Because quiche is quite rich, it tastes best with a sharp, light salad, such as arugula salad or green salad. Gluten-Free Options for Quiche: You can purchase a gluten-free crust or make your own by swapping a 1-to-1 flour blend for all-purpose flour. Or, you can make a crustless quiche. Why You Should Trust This Recipe This recipe was first published in the fall of 1958, when Craig Claiborne, a pre-eminent food journalist, reported that Gruyère cheese was not yet readily available in grocery stores. It is now, and his recipe for this classic quiche remains a favorite among home cooks.