INGREDIENTS

These ingredients simply express our preferences and and we vouch for them if used in our recipes. If you substitute a specific ingredient called for in a recipe or you omit, substitute, add or change the proportions in a recipe just understand that your changes may affect the final result, especially with baking.

CHOCOLATE

Bars : We are partial to Valrhona and Lindt as brands. In most recipes we use the 70% bittersweet chocolate.  For white and milk chocolate we like Lindt.

Chips: Ghiradelli and Guittard.

Cocoa: for dutched cocoa, Valrhona or Perignotti and for natural Hershey or Ghiradelli are good.

SUGAR

We generally use caster or superfine sugar for cakes, cookies, preserves, sorbet, ice cream and candied fruit.

We often use raw sugar for savory dishes

UNSALTED BUTTER

Kerry Gold, Nature Valley Cultured, President, and Plugra and Land O Lakes.  The first four are higher in butter fat and cannot necessarily be interchanged with the Land O Lakes.  For cooking we like to use the cultured butters but for baking it depends on the recipe.  We will try and specify which butter we use.

FLOUR

All purpose flour: Gold Medal Bleached Flour (for cookies and pastry) and Pillsbury Unbleached Flour

King Arthur Italian Style 00 flour

Cake Flour: Swan’s Down

CHEESE

Mascarpone: buy the imported if you can find it, otherwise, Vermont Creamery has one that’s good.

Ricotta: We always buy whole milk Ricotta. If it comes in a plastic tub, we promise you it will be grainy and no amount of pushing it threw a sieve or tami will eliminate that unpleasant texture. Whole Foods carries a hand dipped whole milk Ricotta that we buy. Make sure it’s fresh. It should taste like fresh milk and it shouldn’t be more than a week old. Make sure you get the cheese that came in that week and use it the same week.

If you can get Sheeps Milk Ricotta, try because it’s amazing, especially for desserts. It is lighter, creamier and sweeter than that made with cow milk. It has a bit of a tang but not barnyardy like goat cheese. We like the imported Ricotta di Pecora but I’ve never has any that’s locally made and it might be very good.