Caramelized Eggs Cooked in Heavy CreamThese eggs are cooked in a nontraditional way, involving a combination of steaming and frying. When you cook your eggs in cream, the liquid quickly boils off, leaving you with butter fat to fry the egg in and caramelized butter solids that add a new flavor dimension to the eggs. It’s a great way to use left over heavy cream!Pisco Sour Recipe — A Classic Peruvian CocktailPeru and Chile fiercely contest the origin of this drink, but I was first introduced to it during my visit to Peru in 2014. Pisco, a brandy produced from distilled fermented grapes in the winemaking regions of Chile and Peru, is at the base of this drink. This recipe uses an easy-to-remember 2−1−1 ratio that ensures a balance between all the ingredients. The Ultimate Cowtown Ginger BeefCalgary ginger beef is a regional dish that has expanded outwards. The dish is a combination of sweet and spicy flavours; each restaurant develops its own balance. This recipe tilts towards spicy, thanks to generous amounts of ginger used. Feel free to play around the proportion of ingredients to come to your own balance. Enjoy this Calgary ginger beef recipe!Rapid Vacuum Pickled Cucumbers and Bean SproutsQuick pickled cucumbers and bean sprouts using a vacuum chamber. Perfect for adding on top of Dolsot Bibimbap, a Korean rice bowl.
Don’t confuse a FoodSaver vacuum sealer with a vacuum chamber. FoodSavers can not effectively vacuum seal liquids and you wouldn’t achieve the compression effect that makes instant pickling possible. How to Make Butterscotch Pudding From ScratchLearn how to make butterscotch pudding from scratch with this grownup version of the childhood classic. Adapted from Cook’s Illustrated magazine.Pressure Cooker Chickpea and Sweet Potato CurryUsing a pressure cooker, you can have a curry in a hurry.