| Pizza Dough | This pizza dough is easy to make and great to use. I use a bread machine to make it. | ||
| Brioche with "Fleur d'oranger" | Brioche is a French recipe that sits between cake and bread. It's the ideal breakfast bread but acts remarkably well as an afternoon snack. Though slightly sweet I love to spread salted butter on it and I do not ever toast it. What makes brioche so fantastic is the use of "Fleur d'oranger" extract or Orange Flower Water in the USA. This extract provides a tonic and pleasant aroma to the brioche that makes you go for more every time. | ||
| Rabbit Stew | A simple, no-fuss rabbit stew. | ||
| Butternut Mead Soup | Mead is a honey wine that has a not too overbearing sweetness to it. When you take mead and contrast it with hearty butternut squash you have a match made in the kitchen! :-D | ||
| Fastests Lightest Scrambled Eggs Ever | I was working from home and didn't see the time fly by. I didn't want to spend forever on my lunch. So I devised the fastest way to make scrambled eggs. | ||
| Urchin "Brouillade" | Sea urchins aren't easy to find fresh but if you can get your hands on some they can last up to 24 hours in the fridge if you cover them with wet paper towel. The sooner you eat them though the better they are so if you get some while you stroll the morning market you may as well make yourself a "brouillade" with them. A "brouillade" is like scrambled eggs except you beat your eggs continuously to avoid any crumbling. The white and yolk should fuze and cook at the same time providing a really rich and creamy texture that compliments greatly the creaminess of urchins. | ||
| Saffron "Beurre Blanc" Sauce | Once you try this sauce on lobster, scallops or shrimps you never again resort to simple garlic butter. This sauce is a case study in how you can combine simple ingredients in a better version of themselves with a little bit of work. It's imperative that you do not overheat this sauce because it will break on you. Once cooled it is next to impossible to heat up without breaking so only make enough for your requirement. It's a very rich sauce but your guests will enjoy a little bit of bread on the table to scoop up any remaining bits on the plate. Although a traditional "beurre blanc" does not use cream some people find it easier to add a table spoon before adding the butter. It helps stabilize the sauce so that overheating is less of an issue. | ||
| Grapefruit Tarragon Sorbet | This makes a wonderful transition between courses, resetting the tastebuds so they can fully enjoy the wonderful new flavors to come! | ||
| The Inspiration - Yam & Chickpea Salad | This is a delicious recipe I discovered in the book "Slice - Health Inspired Food". It's fabulous as a side-dish for picnics, barbecues & potlucks, or on its own as a filling lunch. The ingredients compliment each other to perfection & the bits of goat cheese are delightful! Can be made partially or completely a day in advance. | ||
| Duck à l'orange and wild mushrooms | This is a recipe losely inspired by Hung Huynh's duck sous-vide. I found the original recipe a bit too earthy and decided to make my own brighter version of the same. My mother used to make duck à l'orage as a kid and decided to make my own fancy version of the same recipe. When I eat this dish I feel like the richest man in the world. | ||
| Béchamel | The classic tradition white sauce. One of the French "mother sauces". You can make from this sauce: Sauce Mornay (with cheese) Sauce Soubise (sweat onions in the butter first) Sauce Nantua (add crayfish and use cream instead) etc. I like to use a Sauce Sobise with cheese and dried mustard added as a base for my mac and cheese | ||
| Creamy Seafood Cheese Sauce | This is another recipe inspired by Hubert Keller. I serve it over thick penne rigate (AKA ridged penne). | ||