Bechamel sauce is one of the 5 Mother sauces of classic French cuisine. Mother sauce basically means it’s pretty important … More
Tag: sauce
Masterstock Chicken? What is this sorcery I ask?
So a master-stock is a Chinese cooking liquid that is used to poach or braise a protein in. The reason … More
Pan Fried Grouper with a Lemon and Clam Beurre Blanc Sauce, Diced Tomatoes and a Bresaola Crumble.
A beurre blanc sauce is another one of those things that’s got a bit of an unnecessarily harsh reputation at … More
Home Made Gnocchi with Basil Pesto with a Garlic Lemon Ricotta. Che un Piatto Bello!
Gnocchi are one of those things, when executed well they can be soft pillowy parcels of ecstasy and joy, but … More
Awesome Fantastic Meatballs with a Mushroom Sauce and a Creamy Parmesan Polenta
Oh the Glory that is a ball of meat! There’s just something alluring about a big ball of meat on … More
Groovetastic Osso Buco and Leek Ravioli with a Fennel Foam, Chestnut Mushrooms and Jus
Ah, woe is me, yet another dish that was this close to being a perfect translation of what I had … More
Champagne and Grape Sorbet with a Saffron and Citrus Sauce. Shockingly good.
I accept that desserts are not my strong suit, I’m not really too fond of baking, and chocolatey stuff in … More
Lobster Truffle Tortellini with a Lobster Bisque. Good Grief!
There’s very little not to like about bisques. Their rich creamy consistency; the depth of flavor from the seafood stock; a little … More
Tuesday’s Tip of the Week, making sure a cream sauce doesn’t break
Creamy sauces can be lovely, rich and decadent when executed well, unfortunately, the path to creamy perfection can be difficult to navigate. I … More
Chicken trio part 2. Walnut stuffed chicken roulade with a trumpet mushroom and foie gras sauce. Decadent, rich and sooo good!
So this is the second part of the trio, and undoubtedly the heaviest component of the three. The rich stuffing … More
