Why online recipe sites are better than cookbooks
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Like this apricot gem Ingredients:1/2 cup tesotad sliced almonds1 tablespoon all-purpose flourPinch of salt1/2 cup granulated sugar2 extra-large eggs3 extra-large egg yolks1 cup heavy creamA little softened butter for greasing12 ripe medium apricotsConfectioners’ sugar for dustingWhat’s Next:First, grind the almonds to a very fine dust in a coffee grinder or nut mill (it is hard to grind such a small amount of nuts in a food processor). Add the powder into a food processor and blend with the flour and salt, then add the sugar, eggs, yolks, and cream. Blend until smooth and creamy. Pour into a large bowl and refrigerate for 24 hours.When ready to cook, preheat the oven to 400 F or 200 C. Grease six round, straight-sided tartlet molds, 4 inches in diameter, with soft butter.Halve the apricots and remove the pits. Cut each half in half, then divide among the prepared molds. Sift some confectioners’ sugar over. Pour in the batter, and bake for 12 minutes or until risen and lightly firm.Cool for a few minutes in the molds, then unmold onto a wire rack using a small metal spatula. Serve warm, dusted with a little more sifted confectioners’ sugar and scoops of ice cream or spoonfuls of cre8me fraeeche.
I rely on Epicurious.com more than I do on any of my cookbooks - and its exactly for that reason. I love the ratings and comments.
In fact, the only time I read my cookbooks now is to, well, read. I love looking at the pictures in Alinea or French Laundry, or reading Nigella’s take on things, but for actual cooking instructions? Never.
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