If you haven't already discovered Chef Darren McGrady's cookbook it is a great read. Beyond the recipes he was the personal chef for Lady Diana. This delicate, subtle tomato mousse was often served at state banquets. It became a favorite of Princess Diana’s. She loved it served … [Read more...] about Royal Fat Free Tomato and Dill Mousse
Side Dish
Titanic Stuffed Marrow Farci
Think of marrow as grown-up Zucchini. Native to England, marrows are bland green, oval summer squash that can grow to the size of a watermelon. Zucchini and courgette are the same thing - zucchini Italian name and courgette French. Both mean baby marrow. You can also use … [Read more...] about Titanic Stuffed Marrow Farci
Bountiful Peas In Classic Béchamel Sauce
When it comes to cooking peas Chef Auguste Escoffier said it best: "Whatever the treatment to which peas are to be subjected, always take them very green and freshly gathered, and shell them only at the last minute. Peas are one of the vegetables most pone to lose their quality … [Read more...] about Bountiful Peas In Classic Béchamel Sauce
Colorful Summer Vegetable Casserole
Modern methods of food preservation have alleviated much of the need for cooks to find use for fresh produce as soon as it comes off the field. However, fresh is fabulous and there is some cache in having a garden, even if you only grow herbs. And until scientists can find a … [Read more...] about Colorful Summer Vegetable Casserole
Second Time Around Colcannon Cakes
Colcannon is a lovely mashed mixture of potatoes and cabbage. A great use to "makeover" colcannon is to make them into colcannon cakes. A great addition to your brunch menu. Second Time Around Colcannon Cakes Colcannon is a lovely mashed mixture of potatoes and cabbage. … [Read more...] about Second Time Around Colcannon Cakes
