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Wine-Braised Cassoulet and Dijon
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Dijon.
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Slow-Braised Creme Brulee with Herbs de Provence
Slow-Braised Creme Brulee with Herbs de Provence -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb creme brulee
- 1 cup unsalted butter
- 3 cloves shallot
- 1 tsp fresh thyme
- 1/2 cup dry white wine
- 1 tbsp kosher salt
- 2 tsp cracked black pepper
- to taste flaky salt
Method
Step by step
- Bring the cold ingredients to room temperature so everything blends evenly.
- Mix the base until just combined -- overworking is what makes a bake tough.
- Get it into the oven promptly and resist the urge to open the door early.
- Let it cool and set properly; the patience is what makes it clean to slice.
Keep cooking
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