198. Currant Tea Scones p.598

198. Currant Tea Scones p.598

The recipe
Scones are serious business. Done right, they’re transcendent, rich, with just a hint of sweetness and a striated flaky texture. A scone should be substantial, but not dense. Unfortunately they’re often done very very poorly. Starbucks gets my vote for worst mass market scone. Their oversized scones are dense enough to sink, and so [...]

11 November 2008 | Breads and Crackers, The Book | 1 Comment
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77. Twenty-First-Century Beef Wellington p.418

77. Twenty-First-Century Beef Wellington p.418

The recipe
There’s not much left to say about this dish. I’ve described it pretty thoroughly in the posts for Cilantro Walnut Filling and the Sour Cream Pastry Dough . Those two recipes are the main ingredients for the final Beef Wellington recipe. A nice big beef tenderloin seasoned with salt and pepper is thoroughly [...]

20 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 1 Comment
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