It wasn’t until the mid-nineties that I really started enjoying Japanese flavors in my cooking. Sushi restaurants began to pop up in the town I was living in and from my first visit I was hooked. So light and fresh, I could have eaten out for every meal. Fast forward ten years and I wasRead more
Using our “sour dough” starter (we have had this since November 2009). 1 Cup Sour Dough3 1/2 Cups Strong Flour1 1/2 Cups Water1 Tbspn Salt (Kosher or sea salt works best)
This is a great but simple way to cook leeks. We have cooked them here Sous Vide but it can work well by braising in a liquid (Veg stock or water). Just add Leeks, Butter, Tarragon, Bay and Salt and Pepper. Then cook in circulator for 1 hour.
The humble Brussels as part of a roast beef dish. I grew up in Bedfordshire (U.K) which was a large arable farming area and the main grower of Brussels. As a child I did not care for these mini cabbages which are always part of a Christmas dinner. They were always either cookedRead more
PRESERVED MEYER LEMONS The Meyer lemon is a hybrid and has a much sweeter taste than a traditional lemon. The preserving process comes from North Africa where preserved lemons often are a key ingredient in the cuisine. You can buy them already preserved, but it is so easy peasy you should make them yourself! Ingredients:Read more