Recipes chefs :

Thomas Keller Recipes: Ile Flottante

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This is an Ile flottante like I've never seen before! What class. What refinement. What a surprise. We learned how to make the traditional île flottante dessert in the Anglo program at Ecole Ferrandi (Ecole Supérieure de Cuisine[...]

Cocktail d'agrumes, crevettes, et avocat

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This can be roughly translated as "Shrimp & Citrus Cocktail with Avocado". It's something that Chef Laurent Chareau presented at the Deauville Omnivore Food Festival last month (see photo at bottom of post). As he was preparing it, my[...]

Fishful Thinking

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Frankly, I blame the fish pie. For the delay, I mean. It’s been almost 2 months since I met Natasha, she of 5 Star Foodie , and her daughter Hannah for lunch. It’s been so long, in fact, that Bentley’s, where we ate, is[...]

Essence Of Ireland

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So, if you could capture Ireland in a single mouthful, what would that mouthful be? I think that Pádraic Óg Gallagher, he of the Boxty House , may have captured it perfectly when he drizzled Connemara Peated Single Malt Whiskey over smoked[...]

Waiting For Rhubarb

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There I was, waiting patiently throughout the spring extended winter for my rhubarb plants to make their entrance proper and bring forth stalks enough for me to cook with. I had very particular plans for the first rhubarb of the season, in[...]

That?s Entertainment?

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There I was, fully prepared to launch into a little rant about cooking-vs-entertainment when, as irony would have it, I heard that I was nominated for one of this year’s Entertainment.ie awards. Well now, that’ll teach me![...]

Gone Fishin? With Clodagh

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So, how much fish do you think you could scarf down in one day? If I had been asked that question before attending the fish cookery course in Clodagh McKenna’s cookery school last month, I would probably have underestimated by a long[...]

Spud Sunday: Michelin Spice

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And so, for those of you who have been following along, my Project Food Blog odyssey has come to an end. The world, it seems, was not ready for boiled boxty . That, in my humble opinion, is their loss. Now, though, it’s high time I[...]

We Have Ways Of Making You Eat

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I think that my name is on a list somewhere. Some Italian food mafia list. And make no mistake, they are out to feed me. First, Milano’s invite me to come and taste their new Francesco Mazzei range. All of it. Two starters, a pasta[...]

My Precious, Zucchini Blossoms

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Chef Dennis K Littley has many fond memories of his first trip to Rome. This recipe for beautiful Zucchini Blossoms is one of them. By Dennis K Littley The first time my wife and I were in Rome, we stumbled upon this little[...]