total posts: 183
Butter Burger, grass-fed beef stuffed with herb butter on a homemade honey bun... a very decadent burger!
Beef and Lamb Sausage pie with orange in a saffron rose scented crust... a dish fit for a king from a 400 year old cookbook!
Easy homemade chicken sausage, full of herbs and spices and bacon with artichoke hearts and a sensational sauce –– inspired by a 400 year old recipe!
Roast Chicken with Preserved Lemon, a 16th century recipe as modern as today with a warm spicy crust and tangy sauce!
Gooseberry syllabub, a wine-laced cream with delicious elderflower liqueur gooseberry puree, it's like an after-dinner drink and dessert in one!
Lamb with barley, mint and carrots based on the oldest recipe in the world... it was written on clay tablets and it's delicious!
Ham in hay, an English recipe as old as the hills, and as modern as today... delicious too!
Chicken Curry from Olana, a rich, coconut curry from a 19th century recipe with a surprising ingredient!
Arista: pork tenderloin stuffed with rosemary, thyme, fennel pollen and pepper is delicious with roasted potatoes with olives!
Fava bean cassoulet with duck confit and pork belly is a grand alternative to summer baked beans... inspired by Paula Wolfert and André Daguin.
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!