France
Ancient pasta month continues with ravioli [and rauioles and rafioules]
Ravioli appears to pre-date most of its close relatives – the dumplings, perogis and other stuffed pastas that are found all over Europe. This delicious morsel makes a somewhat surprising early appearance in the late 14th century English cookbook, Forme of Cury, written by “the chief Master Cooks of King Richard II”. Although channels were [...]
Roux, Making Sauce Saucy Since 1651
Before the roux – now a flour butter`mixture, originally a pork fat and flour mixture – sauces were thickened by the addition of bread crumbs, bread, or, famously (and regrettably) macaroons. In 1651 La Varenne gave us the first recipe for a roux, and sauce has never been the same. Roux tips: Hervé This (in [...]
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