Historic Heston: The Meat Fruit Mandarin

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. HeContinue reading “Historic Heston: The Meat Fruit Mandarin”

Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets

If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good parts” is very wasteful and disrespectful to the critter that died so we can eat. I do believe that, but I have to admit that offal cuts can be challenging. Most ofContinue reading “Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets”

Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote

  Making something delicious out of “scraps” is one of the pleasures of cooking. It’s simple to make a piece of steak or a chop appetizing, but transforming an admittedly ugly-looking piece of pig – a tail in this case- into a dish worthy of a classy fine dining restaurant needs technique and some creativity. So, when a friendContinue reading “Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote”