At first glance, this dish didn’t even seem French considering the ingredient list included lemongrass, bok choy, beansprouts, ginger and sesame oil. But sure enough, there was foie gras and all was well 🙂 We’ve cooked Veal Piccata before using the traditional method of dredging it in flour and pan-frying. But here we’re using the…
Today we are cooking with pigeon. It’s hard not to immediately think of the dirty pigeons I see all over London (in fact I can spot 3 perching just outside my window right now!), but we are cooking a very different breed in this dish. The first is squab, which is a domesticated baby pigeon…
Beef Wellington technically is a British dish but according to our Chefs it was merely inspired by the true original, a French dish called filet de boeuf en croûte! The French are always claiming credit, aren’t they? 🙂 No matter the origin, though, this dish is a show stopper and a true labor of love.…
We are getting to one of my favorite proteins: the succulent, fatty and deliciously rich duck! And what part of the duck could be more indulgent than the fattened liver, aka foie gras?! Those who know me are probably shocked, as I had been a vegetarian for nearly a decade and a half before starting…
Hot Pan Behind You! 