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Posts Tagged ‘norecipe’

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omething I enjoy doing (mostly thinking about, finances being what they are these days, though that is slowly changing) is what most chefs enjoy: take something classic or well-known, and make it my own. Recently I’ve been thinking about comfort foods, and how interesting it would be to take comfort foods and reimagine them.

Therefore… my question: let me ask you it. To my readers (all three of you), what are your favourite comfort foods? Please be sure to let me know why they are comforting to you, especially in terms of physical sensation and aroma.

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For a recent class assignment, I had to come up with a banquet menu. Being a complete nerd about a certain lady with a predilection for metal hats, and given the proximity of our scheduled presentation date to a rather important anniversary, I decided to play with the menu from 1953.

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One of the best devilled eggs I ever had was arranged with a (surprise) piece of smoked salmon under the egg yolk mixture (which was yolk, vodka, sour cream, fresh cracked black pepper), which was then topped with a little caviar. Utterly sinful and very, very good.
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