A simple, bechamel based "white garlic pizza sauce" that is delicious on top of any type of pizza, but especially good when paired with a Sicilian crust topped with bacon, chicken, tomato and spinach.
A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.
Spätzle is a simple egg noodle, almost resembling a dumpling, that I first fell in love with while an exchange student in Germany. My host mother would always serve the Spätzle with some sort of meat and rich gravy that these delicious little noodles would absorb like sponges.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
Basic mayonnaise recipe.
Classic fish stock recipe.
