championship football game. By the time the first ticket comes in,
everyone’s bouncing up and down.”
Martin’s Kitchen Know-How
TO MAKE a quenelle of goat cheese, mashed potatoes, or ice
cream, for example, scoop a decent amount onto one large
spoon and then move it onto a second spoon, with the spoons
at a ninety-degree angle, going back and forth, shaping it each
time, until it starts resembling an oval. To get it off the spoon
and onto a plate, wet the empty spoon and use that one to
transfer.
VANILLA PASTE (see Resources is a good alternative to vanilla
extract. Unlike vanilla extract (in which vanilla pods are infused
into alcohol), vanilla paste is made by scraping actual vanilla
seeds into a mixture of sugar, water, and a thickening agent. It
has a cleaner taste, and not only does it incorporate more easily
into whipped cream, you’ll actually see little flecks of vanilla
bean seeds when it’s finished.
WHEN PREPPING carrots, don’t peel them: scrape them with a
knife. It leaves more texture and allows the carrot to keep its
natural color (which is effective when using multicolored
carrots, as in Farmer's Market Salad and Orange, Yellow, and
Purple Carrots Braised in Brown Butter).