Tag Archives: cooking

It was the day of the birthday dinner.  I had spent most of the previous evening lying awake trying to work out the best timing for all of the dishes and their components. Although the cauliflower panna cotta only required … Continue reading →

I saved working on the final cuts of pork — the saddles and racks — for last, for two reasons: they didn’t require multi-day preparation, and serious precision butchering was involved. Saddles: I started with the two saddles — the … Continue reading →

With the pork belly and rutabaga mostarda out of the way, I spent the rest of the evening preparing the pork leg and shoulder confit. I gathered my ingredients: two baby pork legs, two baby pork shoulders, sixty grams of … Continue reading →

I‘m back after a brief vacation from cooking, blogging, and blogging about cooking. When She Who Must Be Obeyed suggests that you take a break, you listen. Or else. This week’s posts will be devoted to the main course of … Continue reading →

The full name of this dish is is Soft-Boiled Egg with Green Asparagus and Crème Fraîche Aux Fines Herbes, but that won’t fit in the title field. This was the second course for the Fifth Annual Birthday Dinner, a recipe … Continue reading →

As promised, it’s time to provide the recipe breakdowns for the Fifth Annual Birthday Dinner for She Who Must Be Obeyed. The first course was Cauliflower Panna Cotta, a “canape” from The French Laundry Cookbook. I started with eight ounces … Continue reading →

I have been very busy. I took She Who Must Be Obeyed to New York for her birthday dinner, and will report on it tomorrow. In the meantime, I have been preparing for the annual dinner party to celebrate She … Continue reading →

I am always looking for opportunities to improve my kitchen and plating skills, so I jumped when Andrea (my consultant on my signature dish) asked if I could help her cook and serve at a dinner party she was hosting … Continue reading →