total posts: 173
Lilac jelly, a beautiful start to summer.
White asparagus in puff pastry with a wine-glazed custard from a long lost Art Nouveau restaurant.
Orange Rosemary Olive Oil Cake, with a sublime orange glaze made with Aftelier Essence!
Dutch Sauce, an antique Hollandaise with cream and elderflower – add smoked salmon and asparagus and you will be in voluptuary heaven.
French Fish Soup, redolent of orange and saffron with a garlicky rouille inspired by the magical city of Marseille
Toulouse-Lautrec's recipe for pigeon with olives, stuffed with sausage... a delicious work of art (with a little help from D'Artagnan).
Cheese Toasties, when comfort food is what you need, chipotle pepper, mayo and a few secrets. You can never have enough.
Medieval Beef Stew for St. Patrick's Day, sweet and sour with fennel, leeks and warm spices served with an oatmeal 'risotto'... history tastes delicious!
Lentil Chili Soup with Sherry Cream and a hint of Aftelier Petitgrain Orange... it's one voluptuous bowl of red!
Beggar's purse filled with crisp bacon and a creamy rich cheese sauce, it's a perfect little bite!
Trout with creamy herb sauce -- chives, watercress and tarragon and inspired by a notorious dinner!
Warm raspberries in port wine with Aftelier Rose Cream and a dusting of magical ambergris for a romantic Valentine' Day dessert.
The best meatballs ever with marsala, bacon, cheese and herbs and a fabulous porcini mushroom sauce... love at first bite.
Chawan-Mushi, a briny silky custard with shrimp, spinach and matsutake mushrooms-- Japanese comfort food!
Soon this tousle of croutons, foie gras, cheese and smoked duck will be covered by a molten blanket of chestnut lentil soup. BEST lentil soup ever!!
Cassoulet from D'Artagnan's amazing duck confit, pheasant, sausages and a little Gascon magic. It is the ultimate comfort food!
Sour Cherry Gin Punch with Aftelier's Fir essence... a taste of Christmas in every sip!
Plum Pudding with Lagavulin Scotch and Sauce, dark rich and full of an indecent amount of flavor... and my secret ingredient!
Sir Walter Raleigh's sweet potatoes with divine Aftelier Rose and Ambergris Co. NZ syrup. This takes the sweet potato to a whole new level.
Squab from D'Artagnan with an insanely good Port Currant sauce -- part of a recreation of a 1906 dinner for Mark Twain.
Sweetbreads with foie gras, truffles, mushrooms and chicken mousse in a madeira sauce --celebrating my blogversary by making Mark Twain's 1906 11 course dinner blowout!
Wood Pigeon and Poussin from D'Artagnan in a circa 1684 recipe that seems as new as today with a delicious orange sauce.
Soul Cakes for Halloween full of golden saffron and rose sugar... sure to warm on cold night.
Pomegranate-Rose Ice Cream made with Pom Wonderful Pomegranate juice and Aftelier Rose Essence makes a divine Champagne Float for grown-ups when you add a little bubbly!
Corned beef, spiced, full of flavor and easy to do from scratch and so worth the effort.
Jean-George Vongerichten's classic Shrimp with Spicy Carrot Juice-- a spectacular blast of flavor that's good for you too!
Quail in Puff pastry (made with duck fat and butter!), foie gras and truffles, inspired by the great film, Babette's Feast.
Flowers of Orange Ice Cream with Orange Flower Water, dramatically beautiful and easy to make!
Beef Tenderloin with Cherries, Prunes and Proscuitto from a 500 year old cookbook that made the Guardian's top 50 list!
Sherry Cup #11, a gorgeous drink with Sour Cherry Shrub, Sherry and Lemon from 1869~!
A Renaissance Lamb dish, stuffed with dates, raisins, saffron and herbs and a sauce you may want to drink!
Blackberry Apple Pudding in a pool of heavenly scented custard sauce... an English classic with a meltingly rich texture.
Shrimp Cucumber & dill soup, cool and deliciously refreshing for the dog days of summer!
Henry VIII's Chuets (Beef Mincemeat Pie) 500 years of flavor made with my favorite secret ingredient!