138 recipes. Page 2 of 6
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Two raw banana halves frame three scoops set side by side, so every spoonful offers a different flavor rather than one blended mix. Sauces should be at room temperature or colder, because a hot topping would melt a channel through the scoops before the bowl reaches the table.
No straw here: tip the glass, and the cold cream on top arrives in the same sip as the espresso underneath. The cream, sweetened with a little sugar and vanilla, is whipped only until it slides slowly off a spoon, and the coffee itself gets no sugar at all.
The mushrooms are wiped clean with a paper towel rather than rinsed. Wet slices release water in the pan and struggle to brown, and that deep browning is where most of the soup's flavor comes from.
Half the uni melts into the cream sauce, spreading its briny sweetness through every strand of udon, while pollock roe (mentaiko) sauteed with garlic stands in for salt. The other half is kept raw for the top, so the same ingredient arrives in two forms: dissolved and creamy in the sauce, cool and custardy on top.
Thin-sliced beef brisket, chadol in Korean, browns at the edges in its own fat in a dry, very hot pan, and that fat is poured off so the sauce tastes mainly of cream and milk. Perilla leaves, a fragrant herb common in Korean cooking, are folded in only once the burner is off, and their herbal note lightens the cream and the fatty beef.
Swiss chard leaves wrap around a sticky dough of flour, egg, smoked bacon, and parsley, and the little rolls poach in beef broth enriched with milk and cream. Trimming away the thick part of each stem lets the leaf fold neatly around the filling, and a leaf that is still stiff softens with a brief dip in boiling water. Chopping the bacon and parsley very fine spreads their flavor through every bite. The broth stays at a quiet simmer, because hard bubbling can unfold or tear the chard wrappers. Grated Gruyere over the finished rolls adds a nutty, salty finish.
In Punjab the pot was once set beside a tandoor after its coals had died down and left to simmer overnight, then served the next day. Here, black lentils and kidney beans cooked first in a pressure cooker get another two hours over low heat. In that time the grains break apart and release starch, and the dal turns thick and smooth before any cream goes in.
Sifted black rice flour turns the cream cheese filling pale lilac and leaves a toasty grain flavor behind the tang of the cheese. Chilled and sliced, the lilac filling sits in a clean line against the shell.
The name is banana plus toffee. The toffee here is condensed milk stirred in a saucepan until deep amber, and although banoffee is usually called no-bake, this version gives the digestive biscuit base 10 minutes in the oven so it stays firm under that dense layer. Cut cold, a slice shows four clean layers: biscuit, toffee, banana and cream.
The lobster meat is boiled and set aside, and the soup itself is made from the shells. They are browned in butter until the bottom of the pot colors, flamed with cognac, then simmered with tomato and fish stock for more than half an hour before being strained out. The meat comes back only at the very end, after the cream.
Chicken breast browned deeply in butter, 4-5 minutes a side, carries its roasted flavor into the Parmesan cream sauce that goes on the fettuccine. Two things sour or split that sauce: garlic left to brown, and cheese added over strong heat, so the burner goes low before the Parmesan goes in. Pasta moves into the sauce straight from the water, while its surface starch still helps the sauce cling; reserved pasta water loosens it if it turns stiff. Plenty of black pepper cuts the richness.
The chicken thighs get only a light golden sear, which keeps this cream sauce pale and mild rather than turning it into a brown stew. Onion, garlic and mushrooms softened in butter give the sauce its sweetness, and the cream is reduced just until it coats a spoon thinly. Baguette or boiled potatoes soak up whatever sauce is left.
Fried dumplings of mashed potato and paneer, a fresh Indian cheese, sit in a tomato and cream gravy as the vegetarian centerpiece of North Indian festive meals. Ground cashews give the sauce a nutty density that cream alone would not, and garam masala brings warmth without real chili heat.
Split one by hand while it is still warm and a strong roasted sesame smell rises from the grey crumb. Black sesame powder is mixed into the flour, and the dough is brought together with cream and egg instead of milk, then pressed into a 2.5cm round without kneading.
Ladyfingers stand upright around the inside of the mold, sugared side out, so the inner faces soak up moisture from the Bavarian cream while the outside stays dry. Unmolded, the dessert is a neat cylinder of pale biscuit around smooth, ivory vanilla mousse.
With no potatoes or flour, this stew is thinner than a chowder, and the oysters taste clearly of themselves against the milk and cream. Their strained liquor goes into the pot too, carrying the briny flavor through the broth. A curled edge is not enough to call them done. They stay on the heat until opaque all the way through, and butter melted in off the heat finishes the bowl.
Bacon crisped in butter leaves behind a smoky, salty fat, and the onion and garlic cook in it before any cream arrives. Milk thins the cream until the sauce coats a spoon lightly instead of sitting heavy on the pasta. A hard boil reduces it too far and can split it, while a gentle simmer at the edges keeps it smooth. Parmesan melts in after the heat is off, and either penne or spaghetti works.
Marsala wine brings a nutty, slightly sweet depth that, together with browned mushrooms, carries this pan sauce, and a little cream rounds it off. The flour on the pounded chicken does more than coat it: it leaves browned bits in the skillet that the Marsala lifts into the sauce. Once the cream goes in, hard boiling will split it.
Paneer, an Indian cheese that holds its shape instead of melting, sits in cubes in a bright green spinach sauce and chews a little like firm tofu. For this North Indian vegetarian curry the spinach is blanched for only a minute before blending and simmered briefly, which keeps the green vivid.
The lemon zest goes into the cream and egg rather than the flour, which carries its scent evenly through the whole dough. Leave the butter in pea-sized pieces as you rub it into the flour, and the baked scones crack crisply at the edges and crumble softly inside.
No eggs and no alcohol go into this tiramisu. The cream is whipped cream, mascarpone and mashed chestnut, nothing else, and the whipped cream has to stop at soft peaks, because beaten any firmer it seizes when it meets the mascarpone. Chopped chestnut held back at the start is scattered over the cocoa at the end.
Sweating the leeks and onion in butter over low heat for about six minutes, glossy but never browned, is what keeps this soup mild. The body comes from puréed potato, and once chilled, the finished soup can be served like a vichyssoise.
Pulling the shrimp out early and returning them for only the last 30 seconds keeps them tender instead of rubbery. While they wait, the cream reduces in the same pan and picks up the garlic butter and shrimp juices, so the sauce needs no stock.
Tender scallops, a light cream sauce, and a crisp Gruyere and breadcrumb crust all land on the same spoon. Scallops toughen quickly, so the pan sear is brief and the oven finishes the warming. Reducing the white wine by half concentrates its acidity, and with cream and lemon juice the sauce stays bright instead of heavy. Any surface moisture on the scallops turns to steam and blocks browning, so they are pressed thoroughly dry first. Bake and serve them in ramekins or scallop shells, with baguette for the leftover sauce.