Best potato salad – that’s a very big claim. Maybe it’s not the best but it’s up there. Something about the tang of the sour cream and the salty crunch of the pickles comes together beautifully.
I love salade lyonnaise. It’s an exercise in simplicity. Nothing more than some greens tossed in a bit of French vinaigrette, a poached egg and some bacon. Doesn’t sound like much. But when the yolk, bacon and greens come together in your mouth… Special.
Mulligatawny soup. Haunting flavours of lentils, Indian spice, ginger, garlic and lemon. So tasty. Make this when you want something different. Something out of the ordinary. When your main course flavours are assertive. It doesn’t have to be an Indian dinner. Leave the chicken out and you have a nice “cream of” soup without the cream. Or serve it before a curried dish to add a bit of western structure to your meal. Doesn’t matter. It will not disappoint. Read More
There aren’t a lot of things in this world better on a cold winter day than French onion soup. The richness from the caramelized onions. The melted then broiled cheese. The baguette croutons. It’s comfort in a bowl. Deeply satisfying. Wonderfully delicious. Amazing really, that something so good can be so simple.
Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.
Crispy chicken wings with Korean BBQ sauce done sous vide.
This is one of those annoying blog posts where the author tells you get this piece of equipment and you can make this. I’m a bit embarrassed to be writing it actually. But here goes. Get a sous vide machine. Just do it. It’s time…