The authentic recipe for Oysters Rockefeller was developed at Antoine’s in New Orleans in 1899 and remains a secret to this day, but we come close with our own delicious version.
It’s hard to believe that one can improve on perfection, but sometimes inspiration strikes. When my beloved tells me she is craving thick and creamy macaroni and cheese for supper, I rush […]
Buying carrots at a farmers’ market on the weekend takes me deep into a political issue that highlights the conflict between local food producers – who we might call ‘real farmers’ – […]
I’m not going to drink any more in January, my late father-in-law used to say, and I’m not going to drink any less. I think I’ll follow his wise advice.
DIARY: Flower petals can give a great lift to our food, whether used purely decoratively or to enhance the flavour of the dish, as long as they are used judiciously and not […]
This delicious stuffed eggplant recipe appears in my new e-book Market to Table: The Cookbook, now available on Amazon, i-Tunes and Lulu.com, but here on Gentleman’s Portion for the first time.
Market to Table: The Cookbook has been launched as an e-book. What a lot of lessons I’ve learned in bringing together five year’s worth of blog recipes and nine episodes of the […]
An updated and revised edition of the cookbook is now available and the first three episodes of the second season of Market to Table are now on YouTube for all to enjoy.
In the third new episode of Market to Table, Chef Dan Frenette visits the St. Lawrence Farmers’ Market and cooks up a succulent braised bison short rib cottage pie back in the […]
In the second episode of the new season of Market to Table, Chef Dan Frenette returns to the St. Lawrence Market to shop and makes succulent crackling skin capon supreme with carrot […]