Beets, or if you are in the UK, Beetroot, is a great and versatile ingredient that not only has a very distinctive flavor, but also a fabulous deep rouge colour that makes any dish stand out. We have used the roasted beets for a previous blog served with Chevre. This […]
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Roasted Quail
Japanese Quail Quail tend to come in yellow brown colours but can also come in white, white-black, speckled red-brown or cream-brown. Although a native of Japan, the first quails became popular in England as game birds but now are bred commercially for their lovely eggs. Quail like to live on the ground and will forage […]
Roasted Quail
Japanese Quail Quail tend to come in yellow brown colours but can also come in white, white-black, speckled red-brown or cream-brown. Although a native of Japan, the first quails became popular in England as game birds but now are bred commercially for their lovely eggs. Quail like to live on the ground and will forage […]
Oven Roasted Chicken with Saffron Gnocchi, Chorizo and Brussels
Winter rain has arrived to North Yorkshire and so we decided to make this tasty comforting dish. The inspiration for this dish came from working with another chef in a tiny bistro kitchen in Harrogate, Yorkshire. Whilst there are a few components, you will find that it is all fairly simple and most can […]
Crispy Leeks with Salmon over Leek Puree
Leeks are one of our favorite vegetables. We use them for soups, salads, stocks and here in a puree and garnish form. About a week ago the weather here was very fall like. We had just gotten over a bad snow storm and once the snow melted we returned to cool air and very […]
Coffee and cake at the Woodstar Cafe
On a lovely fall day we stopped for coffee and cake at the Woodstar Cafe in Northampton MA. They have a few seats outside which allowed us to enjoy a snack with Maggie, my mom’s Jack Russell. We had a chocolate Guinness cupcake that sounded like an interesting combination and although the […]
Lemon Posset for a Night by the Fire
Lemon Posset is a very old but simple English dessert that has remained popular since medieval times. Indeed, there is even a reference to a posset in Shakespeare’s MacBeth. Having just been back in England for a few weeks, we noticed that lemon possets are enjoying something of a renaissance being sold in […]
Chicken Liver Parfait
When we embarked on this recipe we were uncertain of the differences between a parfait and a pate. We learned that a parfait is creamier than a pate, which can have more texture to it. We were anxious to try out this chicken liver parfait and headed off to the butcher for some chicken […]