Fondue alcohol burner questionI've got four alcohol burning devices, and though I do get some soot buildup, it isn't much of a problem. I've never had the problem of it falling off onto other surfaces...
the I made gougeres stuffed with bacon, arugala and pickled onions for New Year's Eve from "The Zuni Cafe Cookbook". I made Tarte Tatin and followed the recipe verbatim from "Buchon" over the holidays. Followed the technique but modified the ingredients for pate choux gnocchi for New Year's Day (also from "Bouchon" ) served with my own version of osso buco and sauced the gnocchi with some of the strained braising liquid that was greatly reduced. Made a really nice pinot noir and lamb demi-glace reduction sauce from an Epicurious recipe on Christmas Day but didn't follow their recipe for rack of lamb. Instead I removed the bones from the rack and used them to make the demi-glace for the sauce. Trimmed the lamb extremely well and pan seared it, let it cool then coated it with dijon mustard and minced fresh herbs and oven roasted to medium rare. So I guess, for the most part, if baking is involved I tend to follow recipes but use recipes for inspiration otherwise. Normally I make osso buco with veal or lamb shanks but this time I *had* to buy beef shanks. I had just finished baking the gougeres on New Year's Eve day when my mother mused "What should we serve for New Year's Day dinner?" Hello?!! We had 17 people coming over for New Year's Day dinner!!! Beef shanks was all I could get in quantity at the last minute. I spent a good hour trimming those stinkers of extra fat and gristle but they turned out very well.
Kate
