Historic Heston is chef Heston Blumenthal’s tome to historic British recipes. It is really a gorgeous book, hefty and lushly bound, illustrated and photographed. Chef […]
Food
Bread: 100% Rye Starter, Tartine and No-Knead Brioche
It’s time for a proper bread baking post. It’s been a long time since I’ve dedicated an entry to bread and the last one was not […]
Steak and Guinness Pie
British food is good. It could be great. To me, it is comforting, historic, classic and kind of cool in a way. Thankfully over the […]
Cotechino, Lentils, Polenta and Salsa Verde
Every year for New Year’s Day I usually have a Cotechino served with lentils on the table for dinner. I posted about this Italian sausage […]
Scallops with Butternut Squash Puree and Quinoa
Scallops and sweet winter squash are a perfect combo and this quick dish brings them together in a delicious and beautiful plate of food. It […]
A Terrine of Teal
We shot a limit of teal (small ducks) this year on one of our trips. It was two of us and my buddy did not […]
Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples
Buckwheat is such an assertive flavor with a unique earthy and somewhat grassy flavor. It is not a flavor that you can use as a […]
Peaches, Cookies and Bourbon Cream
This dish has a lot going for it even if the “cream” was not as successful as I would’ve liked. The flavors are spot on […]
Sockeye Salmon and Mixed Grains Rice with Citrus Miso
Japanese cuisine is still a bit of a mystery to me. In my imagining of what Japanese food I always think of few ingredients, simple […]