You remember Dearie right? No? She is my mother…. I did a post a while back about cooking with her when my folks were here for a long visit. Oh, and then there was the post about us cooking Meringues together too.
Yellow fin tuna, sage oil, hibiscus salt
November 18 th 2008
I have mulling this one over in my head for a while now. I have been thinking of ideas for simple appetizers, or even an amuse bouche that had the flavor intensity that I love with autumn, but a really clean light taste.
Sage is one of my favorite autumn herbs. Rich, deep, but yet floral, and sometimes with almost a citrus undertone to it. It adds this lovely almost smokiness to dishes, and really gives a certain robustness. Cook some with a little proscuitto and butternut squash, and have the basis for a lovely little quick pasta dish that just shouts fallen leaves, dew, and scarves.
Pheasant Pasty – pheasant, juniper berry and thyme
November 11 th 2008
Ahhh, the Cornish Pasty. Actually, you will note I haven’t called this a “Cornish Pasty”. I certainly don’t want a self respecting Cornish person to come and lynch me in the middle of the night.
A cornish pasty is traditionally made with beef, and anything else otherwise certainly wouldn’t be a Cornish Pasty.
But, much like Bouillabaisse, and countless other “heritage” dishes, the Cornish Pasty has so many bastard variations it just ain’t funny. So, all you Cornishmen out there – this is my bastard version.. come get me.
Contine reading after the jump - with a recipe for this Cornish Pasty
Pan seared Walleye, potato and celeriac cake, pea puree, butternut squash ribbons – or FISH AND CHIPS!!
November 6 th 2008
Recently I have been thinking quite a bit about classic dishes from my English past. Unfortunately these thoughts aren’t always good. We all know the stories about English food. Certainly nothing sexy. But, I honestly think that Brit-food gets a bad rap. Sure, the traditional stuff was super heavy and rich – but a lot has to be said for modern British cuisine. Actually, sod it, a lot has to be said for the classics too – all they take is a bit of re-interpretation.
So, I am going to be visiting a few classic dishes from my past, and putting my spin on them.
Continue reading after the jump, with a recipe for this new Fish and Chips
