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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mexican griddle — toasts chiles, warms tortillas, sears salsa
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mexican griddle — toasts chiles, warms tortillas, sears salsa
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Deep cups for dramatic popover rise — Yorkshire puddings too
Record your recipes and experiments — organized cooking journal
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Heat oven to 425F. Cover your pie crust with foil and press into the shell. Hold the foil down with a layer of dried beans. Bake 6 minutes and remove the foil. Put 1 cup of cheese in the partially baked crust. Spread on half the chilis. Repeat with the remaining cheese and chilis. Beat 4 eggs with the cream and hot pepper sauce and nutmeg. Pour over the chilis and bake in a 375F oven for 30 minutes. Separate 2 eggs and beat the egg whites until they form soft peaks. Lightly beat the egg yolks and fold them gently into the beaten whites. Spread over the hot chilis and cheese and bake for 15 minutes or until puffy and browned.