We were given this truffle salt by a friend and used it here to season this luxury breakfast. For the soft boiled eggs – place in a water bath with a circulator set at a constant temperature of 148 F for 47 minutes. Whilst the eggs are cooking chop and cook some slab bacon. At this point you […]
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Boston Cream Pie Cupcakes
Boston. Home of the Red Sox, Faneuil Hall, Swan Boats and that famous little tea party that could cause a rift in my marriage if discussed too long. Along with these classic icons of our lovely capital city there are extraordinary places to dine. We’ve had the good fortune of spending a night at the […]
Angel Hair Pasta Carbonara
This dish is so simple to make. It is perfect for the winter where a few frozen peas can give you a reminder that spring is not too far away. Julienne “I was taught to make this by my mother when I was about 12 years old. At the time I was living in a small […]
Apricot and Apple Chutney with Penzeys Rubbed Sage
Julienne: “In England we have always eaten a lot of chutney. This is, I am sure, is due to the influence of India from the days of the British Empire.” This is a simple chutney which is great with cheese or pork and can be made even during the winter as it uses dried apricots and dried sage. Ingedients: […]
The Best Preserved Lemon Shortbread
Julienne: “We are away overnight and my mother in law is coming to look after Lucy and Maggie so I thought I would make her some preserved lemon shortbread” Ingredients: Half a preserved lemon (Rind only)2 Cup AP Flour1/2 Cup Sugar1 Cup Butter (Unsalted)2/3 Cup of Semolina First prep the preserved myer lemon (if you need to […]
Tomato Agnolotti Pasta Filled with Oxtail Braised in Vermont Otter Creek Beer
Charlotte: “If you are anything like me, you most likely have never tried, let alone purchased oxtail. If it weren’t for the chef in our house I still may not have. Yet this scrumptious pasta is filled with an oxtail mixture that reminds me of a concentrated version of beef stew. It is hearty yet […]
Margaux (Grand Vin De Bordeaux – Cháteau Haut-Tayac 2005)
Since 1954 the French have laws (EU Protected) that state that to have the right to the Margaux appellation of controlled origin, the grapes must come from the area of Margaux, Cantenac, Soussans, Arsac and Labarde. Grape varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec). We found a bottle in our local […]
Duck with Vanilla Bean and Lime Mash
Start by making the sauce (Jus). We find it most economical to buy a whole duck. Remove the wings and legs for duck confit. Remove the breasts (used in this dish) and then you have the carcass for a rich duck stock. First the duck stock. Brown the bones. Add the mirepoix (Onion, Carrot and […]