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Month: March 2019

Fresh Corned Beef Hash
March 11, 2019

Fresh Corned Beef Hash

Breakfast eggs –  the culinary thread is the movie reference from ” Runaway Bride” So – How do you like your eggs? Eggs for breakfast in March – well  tis’ the St. Patties Month. I like mine on fresh corned beef hash. Corned beef hash […]

Aunty Recipes, Holiday Recipes, Recipes
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by Chef Francis Xavier
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3 Comments
Cooking Corned Beef
March 11, 2019

Cooking Corned Beef

Cooking Corned Beef  Typical way that I have read – to cook corned beef is to boil. Rinse off the Corned beef, add the spices and boil. YIKES I propose adding a bit of Char adds flavor. the difference is analogous to the difference of […]

Basic Cookery, Holiday Recipes
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by Chef Francis Xavier
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Book Review ~ Mrs Beeton’s Cookery
March 8, 2019

Book Review ~ Mrs Beeton’s Cookery

Mrs Beeton’s Cookery and Household Management has me miss Downton Abbey. 

Mrs Beeton’s Cookery and House Hold Management is house hold name for over 120 years. I read my first visiting Grandma Berta and was enchanted. It has me miss the kitchen episodes from Downton Abbey. I am certain Mr. Carson would have edited and added his perspective in the management while Mrs. Patmore would cook with out recipes. Well – the cookery basics are captured in Mrs Beeton’s Cookery and household management and have a full range of tested recipes from 1859. A novel idea of separate lists, precise weights and measures for each ingredients….

Sauces, Gravies and Marinades "Mayonnaise"
" the preparation and appearance of sauces and gravies are of the highest Consequence."
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Ingredients
  1. basic egg and oil sauce;
  2. 2 egg yolks, 1x2.5ml spoon dry english mustard, 1x2.5 spoon salt, 2x15ml spoons white vinegar, tarragon vinegar or lemon juice, 250ml oil. either olive oil or corn oil.
Instructions
  1. Blend using a balloon whisk, beat in the oil drop by drop until half has been added and the mixture looks thick and shiny. at this point add the oil in a slow thin steady stream. all ingredients should be at room temperature.
Notes
  1. "Sauces are used to add flavor, colour or moisture"
  2. two of the largest groups are the starch - thickened white and brown sauces. their counter parts in french savory cookery are B'echamel and Espagnole Sauce. Veloute' sauce is the third basic French sauce. Mayonaise based are also French in orgin.
Adapted from Mrs. Beeton's Cookery
Adapted from Mrs. Beeton's Cookery
Culinary Daughter https://www.culinarydaughter.com/
The book has a wealth of to teach in the way they are written. Formal recipes and writing the ingredients down teach alot about the era. Ease of substitution of ingredients, and ease in the kitchen. The logical sequence of a meal from first course to dessert is intriguing and great reading. 

Old recipes are enchanting stories.

 

ISBN 0706357434

Basic Cookery, Cook Books, Copy CAT, Recipes, Sauces
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by Chef Francis Xavier
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