total posts: 188
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!
Blackberry Apple Avocado Arugula Salad with poppyseed dressing and a giveaway! What better way to beat the heat.. delicious and gorgeous!
Cotswold Dumplings, crisp, Cheddar-cheesy and light as a feather with a secret ingredient!
Sour Cherry Pie with a peppery almond flavored crust, it doesn't get any better than this.
Deviled Chicken Salad with bacon and watercress on a Savory Eclair, inspired by a visit to Oxford.
Lavender scented meatballs and arugula pesto, different and delicious!
Croute au Madere, a madeira apricot sauce
on toast or as a glaze on cake.. simple and delicious !
Punch Romaine, served on the Titanic and made with a lemon ginger ice, sparkling Malvasia and meringue--inspired by "Cooling Cups and Dainty Drinks" from 1869.
Cocoa Cordial from Jennie Benedict's "Blue Ribbon Cookbook"a delicious restorative with port to put the roses back in your cheeks!
Buttery, flaky M'semmen seduces with melting goat cheese, hot harissa honey and olives.
Long rise bread is more digestible and full of vitamins and minerals as well as being delicious with a natural sweetness. It's the way bread was meant to be made!
Filet with Port Sauce and Stilton Custard with a visit to 1853 (and a nod to Grant Achatz Next Restaurant!).
Raspberry Rose Chocolate Truffles with Raspberry Rose Champagne Cocktails... a Mother's Day treat!
Derby Day Cocktail: Mint Julep Champagne Cocktail using St George Single Malt from Craft Distillers for a truly elegant drink.
Verjus, vinegar with a pedigree. It takes a salad or a fruit or vegetable to a new level. Simple to make, difficult to wait for!
Duck Rillettes, a creamy delicious pate great to spread on bread or to use as a filling for the best omelette ever!!
Morels and Beef in a Creamy Sauce with Deep Fried Morels on top (and piecrust cookies underneath!)
Sea Urchin in Madeira with Cream and Pasta. They don't call it the foie gras of the sea for nothing!
Strawberries with St Germain Creme Anglaise and Lemon-Almond Tuiles inspired by Renoir and Feasting on Art.
Asparagus with a Tofu Sesame Dip just in time for Spring