This was an experiment in sous vide cooking, which assumed I didn’t want to spend more money and space on new cooking equipment like a home sous-vide unit. Sous-vide for those of you new to the concept is cooking very low and very slow. The issue of slowness will vary from item to item. Ideally… Continue reading Sous-vide for Beginners
“The breakfast was served at one [PM] exactly… The table was seated for twenty-four, though I had only asked eighteen people, every place was occupied… By the time the oysters were done, 20 bottles of champagne were emptied, so when breakfast commenced everybody began to talk at once. The meal might easily have passed for… Continue reading How to have breakfast c.1759
@JehanCanCook on Twitter posted a shot of a stuffed chicken breast and it inspired me to try. You can stuff breasts with any number of things. For example most people have had chicken cordon bleu, a regular in the winter around here. There are a couple of tricks. – You need to flatten the breast… Continue reading Spinach and Ricotta Stuffed Chicken Breasts
I got this book in the mail the other day, to review. It fits with everything I know about relationships and love. The truth is Valentine’s day is way over-produced. Very few of the dates result in a particularly romantic evening. Everybody needs to do it – is is after all a statement date, when… Continue reading Simple Sexy Food
If you don’t want to make a lot, or just feel like making one for a friend, here’s the stripped down version of Christmas Passion. 1 Egg yolk 3 tablespoons sugar 45 ml 1 oz Dark rum 50 ml 1/2 oz Kahlua 25 ml 3 oz cream 75 ml Whip the yolk and sugar into… Continue reading Xmas Passion Egg Nog, the Singleton v. AND the Low Cal (!!) v.