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.…
Up until now all of our dishes have featured meat. Well, except for desserts but I don’t think those actually count 🙂 So now it’s finally time for a savory, fully vegetarian meal! After being a vegetarian myself for more than a decade I vouch that restaurant selections in this department are usually pretty boring…
Whenever we cook a fillet of beef at first I feel relieved because it seems so straight forward. What could go wrong, right? There’s hardly any fat to trim or bones to remove, no grandiose stuffings or frou-frou preparations, and the cooking method is always quick. So, why is this dish so hard??!! I think…
Hot Pan Behind You! 