Bakewell tarts are a traditional English tea sweet named after the town of Bakewell in Devonshire where it originated in the late 1800s. There are a few versions of how it was invented but essentially involves a cooking mistake where the jam was added before the custard. Just … [Read more...] about The Best Bakewell Tarts
food history
Glorious Peach & Blueberry Galette
“Galette” is french, meaning free form tart, typically made with a flaky pastry crust. This crust is light and scrumptious and a great addition to your garden party. Use whatever fruit combination you wish, but peaches and blueberries are a wonderful combination and come in … [Read more...] about Glorious Peach & Blueberry Galette
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
Hearty Beef Beet Borscht
Borscht or Borshch was once enjoyed by the Romans, with beets and cabbage grown specifically to be enjoyed in the soup. The modern version as we know it started to appear in the 15th century. Did you know that beets were prescribed as an aphrodisiac?! An unproved food legend … [Read more...] about Hearty Beef Beet Borscht
The Best Boeuf Bourguignon
This dish is essentially an upstairs version of a simple beef stew, named for Burgundy after the type of wine which was used in the dish. Boeuf Bourguignon, a delectable beef stew, celebrates its roots through homage to its prized Charolais cattle. Reputed for their distinct … [Read more...] about The Best Boeuf Bourguignon
