I’ve just returned from a quick visit to the old country and been re-introduced to pasta for breakfast and discovered deep fried poached eggs. Weird but delicious.
WEIRD ENGLISH BREAKFASTS
OYSTERS AS RICH AS ROCKEFELLER
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.
IMPROVING ON PERFECTION
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 […]
THE JANUARY CLUB
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.
FLOWERS DELIGHT, PETALS TOO
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 […]
IS THE DINING ROOM DEAD?
British ‘Bake off’ queen Mary Berry is causing a stir with her declaration that the dining room is dead. Not so say I, and many others, as I get the table ready […]
THE E-BOOK IS HERE
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 […]
MARKET TO TABLE: THE COOKBOOK
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.
COMFORT FOOD FIT FOR A ROCK STAR
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 […]
SUCCULENT CAPON SUCCEEDS
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 […]
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