Tag: Heston Blumenthal

Szechuan Broth with Duck and Goose Dumplings

Posted in Book Recipes, Food, Game, Pasta and Noodles2 Comments

Duck season is almost here and I still had a few teal in the freezer. The kids have been asking me to make some dumplings at home. They love steamed dumplings at Chinese restaurants and wanted to see if I can make a version at home. Not one to shy away from a started looking…… Continue reading Szechuan Broth with Duck and Goose Dumplings

Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes

Posted in Chicken, Food, Root Vegetables, Sous Vide3 Comments

Free range chicken like the ones I get from Yonder Way are delicious. These are birds that were never caged and are free to roam around and be as active as they like. The result is tasty chicken but not one as tender as the fryers you can get from the grocery store. These are…… Continue reading Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes

Historic Heston: The Meat Fruit Mandarin

Posted in Book Recipes, charcuterie, Food, Fruits2 Comments

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 has been fascinated by old recipes dating as far back as the 14th century that he finds in old British cookery (cookery, love that word for some reason!) books. He…… Continue reading Historic Heston: The Meat Fruit Mandarin

Apple Mille Feuille with Buttermilk Waffle Ice Cream

Posted in Dairy, Food, Fruits, Ice Cream and Frozen Treats, Pastry4 Comments

The fourth and final course of our Valentine’s Day dinner is one I am very proud of. It worked so well and was a delight to make, look at and eat that I could not have been happier with how it turned out. Well, like everything, it can be improved upon and perfected some more,…… Continue reading Apple Mille Feuille with Buttermilk Waffle Ice Cream

Salmon, Sauce Bois Boudran and Crushed Potatoes

Posted in Book Recipes, Fish, Food, Green Vegetables, Sous Vide1 Comment

I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or two recipes to my rotation that everyone loves in my family then it has done it’s job. Better books add more to the mix like a new technique, ingredient or…… Continue reading Salmon, Sauce Bois Boudran and Crushed Potatoes

Striped Bass and Oyster on an Edible Beach

Posted in Fish, Food, Root Vegetables, Sous Vide2 Comments

This dish came about because of the edible stones from Mugaritz that I posted about recently. I did not want to spend a good bit of time making the potatoes to look like stones just to serve them as is, a bite or two of food. So, why not spend much more time and incorporate…… Continue reading Striped Bass and Oyster on an Edible Beach

The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni

Posted in Book Recipes, Food, Green Vegetables, Mushrooms, Pasta and Noodles, Pork4 Comments

I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauce…… Continue reading The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni

The Fat Duck: Beef Royal (1723), Course 3

Posted in Beef, Book Recipes, Dairy, Food, Mushrooms, Sous Vide6 Comments

In addition to working on making a proper one-spoon quenelle (or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation from…… Continue reading The Fat Duck: Beef Royal (1723), Course 3