From the Blog

Pancetta & Egg Pasta

French style Scrambled Eggs

Spanish Caramel Custard

Blog

Pancetta & Egg Pasta

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 tbsp. EVOO 6 oz. Pancetta – chopped into cubes 10-12 oz. fettuccine, bucatini, or spaghetti Kosher Salt 1 tsp. freshly ground black pepper 2 egg yolks 1 large egg 1-2 oz. Pecorino – grated Directions In a saute pan over medium-high heat, combine oil and […]

Continue Reading

French style Scrambled Eggs

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 8 Eggs Salt & Fresh Ground Pepper 4 tsps. water or milk 2 tbsps. unsalted butter 2 tbsps. cream   Directions: Place eggs, salt and pepper, and water (I like water as it keeps it lighter, especially when finishing with dairy) in a mixing bowl and […]

Continue Reading

Spanish Caramel Custard

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (yields 6-8 ramekins): 1/4 cup and an additional 1/3 cup sugar 2 large eggs 1 cup heavy cream 1 cup half-and-half 1.5 tsps. vanilla extract Directions: Preheat oven to 325°. Make the caramel by stirring 1/4 cup sugar plus 2 tbsp. water in a small saucepan […]

Continue Reading

Lemon Curd

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (yields about 16 oz): 1 cup sugar 1 tbsp. grated lemon zest 8 large egg yolks (save egg whites for a delicious omelet) 2/3 cup lemon juice 1/4 tsp. coarse salt 10 tbsps. butter (1.25 sticks) – cut into 1/2-inch pieces Directions In a medium sized […]

Continue Reading

6.5 Minute Soft Eggs

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 6 Eggs Directions Bring a pot of water to a boil over med-high heat. Using a spider or a slotted spoon, carefully lower the eggs into water one at a time making sure not to crack them. Cook 6.5 minutes and immediately transfer eggs to a […]

Continue Reading