Hollandaise Sauce

Hollandaise Sauce

Hollandaise is one of the most classic of sauces and is one of the most famous from the French kitchen. Buttery and tangy with a little lemon its perfect for most fish dishes, most vegetables and is particularly good on green and white asparagus. My favorite is Eggs Benedict.

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Barbeque Sauce 1 (Thai Oyster Sauce)

Barbeque Sauce 1 (Thai Oyster Sauce) – This is a good all purpose barbeque sauce. I use it for grilled or barbequed shrimp, shallow fried soft-shell crabs and the like. It can be used in a pork or beef stir-fry and keeps for a couple of weeks in the fridge.

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Poached Pears in Red Wine

This makes a great desert for when you have company. The pears have a glorious color and looks really festive. It can be made the day before and refrigerated. Serve each pear individually or place then all on a large serving dish, swimming in their syrup with sweetened whipped cream on the side.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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