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Tasty morsels from home and abroad - a collection of recipes, restaurant reviews and random culinary musings
Late this week after a slight delay, the long-awaited Koffmann’s finally opened its doors at the former site of Boxwood Cafe, in the same hotel where the legendary chef’s beloved La Tante Claire used to reside. B and I arrived at the res (read full article)
I had originally intended it to be Paris week on the blog, highlighting a different restaurant from our recent 5 restaurant/2 night trip, each day. However I’m still light years from finishing the reviews, so in its place is a fittingly French (read full article)
A few days ago I mentioned a certain East London restaurant that got ample coverage in the blogosphere this week, so much so that I contemplated dropping my review altogether. But that would be a silly stance to take as I’d end up hardly writi (read full article)
Last night B was leafing through our well-thumbed copy of the Le Gavroche cookbook when he paused, looked over and declared it to be his favourite cookery book. I noted that he hasn’t actually cooked very much from it so he picked a chicken rec (read full article)
After the success of my first Daring Cooks Challenge I was eager to get cracking on the next one, so was crestfallen when I discovered it was Beef Wellington and/or Salmon en Croute as I dislike both, having eaten more than my fair share of tragic ve (read full article)
It was a sad day when Gourmet announced that the November 2009 issue will be their last. Luckily the illustrious food publication lives on via its extensive archive (found online at epicurious) that include tantalising recipes like this one for Salte (read full article)
When it comes to desserts, there’s nothing better than a well executed tarte tatin – soft tart apples with deep chewy caramel and flaky buttery puff pastry, topped off with vanilla bean ice cream or crème fraîche. Last night I tried two (read full article)
I first caught wind of legendary Pierre Koffman’s pop-up restaurant a mere 2 days after reservations had opened at the start of the month, but when I called they were already fully booked (except for a few weekday lunch tables). I was sorely di (read full article)
Breakfast today: baked Eggs en Cocotte. Super simple, just butter a ramekin, crack in an egg (at room temperature), spoon 1 tbsp double cream over the whites and place in a small deep baking tray lined with parchment paper. Pour boiling water into tr (read full article)
I’ve never really cared for chicken livers, it has this unpleasant dry grainy texture when cooked that just doesn’t agree with me. However I make an exception for Chicken Liver Parfait, where the livers are blended to a wonderful (and muc (read full article)
I first tasted Oeufs en Meurette about 10 years ago at the Fig Leaf, a small french restaurant (now closed) in Singapore. It was a revelation – soft poached eggs in a rich, velvety red wine sauce. 7 years later I had the dish again, this time i (read full article)
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