I’m happy to report that homemade bagels are not difficult to make and rival any New York bagel shop. Take my word for it—I’m from New York, the land of pizza and bagels! The dough is quick to put together and the shaping is easy, as the dough is noticeably stiff and can be stretched however you want. I highly recommend eating a warm, chewy, delicious sourdough bagel straight from the oven to experience its one-of-a-kind thin and crispy crust. About the Dough: Bagels are all about technique, which is a two-step process. First, boil the dough to set the…
Author: Chef M
Specially prepared by the Druids for their annual conference in the Forest of the Carnutes, this dish is also ideal in the fall, when indomitable Gauls from Brittany come to dinner. Serve with some magic potion!
This is the omelette to end all omelettes. The story goes that it was a great hit with gold prospectors who had struck it rich in the California frontier town – they were the only ones who could afford the luxurious combination of Oysters, bacon and eggs! Another story, probably apocryphal, would have us believe that it was the ‘last breakfast’ of a condemned man, about to be hanged, who was trying to combine all of his favourite foods in one dish.
This is a truly great, much under-appreciated pudding. Not only delicious, it has the added impossibility of ice cream in the oven. It is as simple as a cake or biscuity base, piled high with vanilla ice cream and smothered in a mountain of meringue.
The glacé cherry plays a supporting role in lots of recipes. It lends glamour to fruit cakes, crystal-like jewels to Florentines and very often it’s the cherry on top of the cake! Allow it sovereignty and you will truly appreciate its flavour and texture. Undoubtedly one of my favourites, cherry cake is an absolute teatime classic.
This recipe is my party trick, and I trot it out year-round. People who have only ever had store-bought onion dip or the kind made with a packet of soup mix actually moan when they taste it—it’s that good. I like it best with potato chips, I confess, but it’s so tasty that my kids will eat large quantities of raw vegetables when they can dip them into this. Don’t rush the onions. They need time to caramelize to a deep, golden brown. Note that I dice them because they dip up better that way. Sliced onions leave you with…
Completely submerge the pork in this vanilla-flavored brine for maximum flavor impact.
This burger marries salty feta cheese with lemon and the sweetness of carrots through poppy buckwheat! It’s a refreshing veggie burger. The flavors are typical of Greek and southern European dishes, topped with buttery avocado slices and spicy kimchi for a hot highlight. The deep purple color of this kimchi is achieved by using red cabbage instead of Asian cabbage. Smother with a garlic mayonnaise for a creamy finish.