Easy as 1-2-3-4: Just a few ingredients are needed for elegant, delicious dishes - most famous restaurant dishes

Simple is the tone of all true elegance, says Coco Chanel.
Da Vinci says simplicity is the most complex, an emotion jobs borrowed from early Mac advertising campaigns.
I said, simple can save the busy chef
You can call the dishes with a selection of elegant and refined ingredients.
How far can you go? We offer only one, two, three, and four ingredients that are not only elegant and delicate, but also delicious.
Many people think that eggs are the perfect food for nature: a complete protein that can be cooked in just a few minutes, and it can contain a range of densities from liquid to solid, their own elegant case.
Eggs are so versatile food, in fact, it is said that the 100 folds on the chef's tall white hat represent the chef's 100 ways to cook eggs.
Boiled eggs are one of the best: the essence of elegance and simplicity, but there are various possibilities from soft, runny nose to hardcooked.
Signature dish on the third floor-Michelin-
For more than 20 years, L'Arp ège, starring in Paris, has been a soft restaurant.
Cooked eggs, though, are decorated with leeks, spices, cream, aged sherry vinegar, fleur de sel or even a drop or two of Canadian maple syrup.
Portland chef coach Andrea Slonek introduces how to cook eggs perfectly in shells in a new book called eggs on top.
Production: any number of eggs, preparation time: about 5 to 15 minutes
Large Grade AA eggs fresh at room temperature.
Choose a pot large enough to comfortably accommodate the amount of eggs you want to cook. 2.
Fill in 3 (7.
5 cm) water and boil at high temperature.
Add a few large needles of salt.
Reduce the heat to medium, wait for quick boiling to calm to gentle bubbles, then lower the egg to water with a slotted spoon or large spoonmesh skimmer. 3.
Set a timer according to the doneness you want: three minutes: liquid egg yolk is surrounded by almost uncondensed milk white, and milk white is around the egg yolk.
These are the eggs to be placed in the egg cup.
Five minutes: the egg yolk is just beginning to thicken but still flowing.
The French call these "mullet eggs ".
They can be exchanged with poached eggs.
13 minutes: the egg yolk is light yellow powder all the time.
Both the egg yolk and the protein are completely solidified but still tender and not dry.
This is classic hard.
Boiled eggs can be used for seasoning or for cutting egg salad. 4.
Once in a while check the eggs to make sure they keep the gentle Wen Huo, at any given moment only a few soft bubbles break the surface and adjust the heat up or down as needed. 5.
When the timer is off, lift the egg from the water immediately and transfer it to a bowl of ice water to stop cooking.
When sending this recipe, Oxana Sawka of Ottawa wrote: "I am one of those chefs who are intimidated by recipes that contain more than five, six, ingredients . ".
"That's why I like to make these two
Delicious winner.
Old friends are never tired of this recipe, and novices are raving about it.
"Dozens of shrimp in a bag of about 15 minutes, 12 ounces to 1 pound (340 to 450 grams), preferably peeled 3-5 tbsp (50-
75 ml) sesame oil, preferably with 1.
Unfreeze a bag of uncooked shrimp (peeling if needed ).
If in a hurry, unfreeze the shrimp in cold water filled with sea salt and rinse it clean. 2.
Dry the shrimp, pour the sesame oil and throw it on the clothes.
If in a hurry, let's sit in the fridge for a while or not. 3.
Drain the water, then throw the shrimp into a baking tray covered with parchment paper and put it in an oven preheated to 425 F (220 C.
Bake for 5 or 6 minutes until full and pink but still juicy.
Don't overcook! 4.
After baking, add salt and pepper to the serving.
Toothpick is provided, or you can bake shrimp on the skewers and alternately enlarge the zucchini.
Just work more!
Marcella Hazan, who died in September, said there was only one simple ceremony.
"Marcella is always very upset when reading complex chef recipes," Victor Hazan said . ".
"She would say, 'Why not make it simple, '" and the ketchup, made of tomatoes, butter and onions, embodies Hazan's approach, which many estimate, it has become the most famous recipe on the Internet.
In Marcella's Hazan's classic Italian cooking essentials, she asked for 2 cups (500 ml) of tomatoes when using cans, but most versions use 28-ounce (798-
ML) cans, close to 3 cups (750 ML ).
Hazan also said that her recipe is enough to season pasta from 1 to 1 pound (450 to 680 grams) and can serve 6 lbs, but if you put the sauce on top of the pasta, you might find that it's only two or three, not throwing it over.
It can grow exponentially easily.
Production: 2 to 6 copies (see notes above) Preparation time: about 50 minutes 2 lbs (900g) fresh, ripe tomatoes (peeled, peeled and chopped) or 28-
An ounce (800 ml) can be used for tomatoes in San Masano. after cutting, the juice of the month spoon (75 ml) salt cream medium onion, peeled, cut at half1.
Place prepared fresh tomatoes or cans in the pan, add butter and onions, cook for 45 minutes with a very slow but steady literary fire, or until the fat floats freely from the tomatoes. 2.
Stir from time to time and mash any large piece of tomato in the pan with the back of the wooden spoon.
Taste and salt right.
Before throwing the sauce with pasta, throw the onion away first.
If you need it, you can match the ground parmesan cheese.
Reader Brenda Turner says she got this from the February 1999 food magazine, and hundreds of others gave it four
Since then, the fork rating of Epicurious has been improving. “It’s a super-
The recipe is simple with no fuss.
Like many people who rate recipes, Turner used only 3/4 cups (175 ml, which reduced the sugar by about 50 cups (50 ml) and added a tablespoon or two of flour.
Most online reviews also suggest adding a bit of vanilla or even almonds, and many prefer chocolate chips.
But I tested it on the first release (the version below) and it worked really well.
Just stick to the four ingredients, it's also gluten-free.
18 large or about 30 medium cooking 1 cup (250 ml) cream or 1 cup (250 ml) sugar (or less) 1 large egg 1 teaspoon (5 ml) baking soda1.
Preheat the oven to a baking tray of 350 F (180 C) and grease. 2.
In a bowl with an electric mixer, stir the peanut butter and sugar together until the mix is good.
In a small bowl, tap the eggs gently and stir with baking soda into a peanut butter mixture until the mix is even. 3.
Roll the teaspoon or spoon dough into a ball and separate about 1 inch (3 cm) on the baking sheet ).
Squish the ball with the tip of the fork and make a crosshatch pattern. 4.
Bake cookies in batches in the middle of the oven until puffed and light gold, about 10 minutes. 5.
Cool the cookies on the baking tray for 2 minutes and transfer to the shelf with a metal spatula for complete cooling.
Cookies can be kept at room temperature for 5 days.