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Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier

Author: Chef Francis Xavier

Travelers Culinary Adventure: the search for Cullen Skink

Travelers Culinary Adventure: the search for Cullen Skink

The Anchor Hotel in Johnshaven was a treasure to behold. the menu reads like a letter to the Scotland’s coastal bounty. We start with the classic Cullen Skink. It is on the Cullen Skink tour and although our waitress would not divulge the high rating […]

Travelers Culinary Adventure, the Marina Hotel, 6^n; Stonehaven Scotland.

Travelers Culinary Adventure, the Marina Hotel, 6^n; Stonehaven Scotland.

The north sea whispers against the harbor sea walls. Its rhythmic cadence a story teller of ages past. The tide pulls back revealing the rocky shore and leaving the harbor boats high, Eowyn steps onto the worn cobble stones, the scent of salt and sea […]

Travelers Culinary Adventure, the TolBooth; Stonehaven Scotland.

Travelers Culinary Adventure, the TolBooth; Stonehaven Scotland.

the north Sea whispers against the harbor. the Calm before Eowyn’s arrival. the worn yet resilient path way leads us to the oldest building in Stonenhaven. The salty breeze lifts the sounds of patrons inside the TolBooth. We venture to the second floor and were delighted. a reminder that this town has stood against time, tide and storms as a gathering place. The stone walls holding centuries of stories.

the TolBooth, once that storehouse for Dunnottar Castle, now serves treasures of a different kind – plates with fine Scottish seafood, perfected by skilled hands. A reminder that history is best savored – one bite at a time.

Travelers Culinary Adventure, in Dublin smile and say “Cheese”

Travelers Culinary Adventure, in Dublin smile and say “Cheese”

Sheridans Cheese Monger is  a delightful find in the heart of Dublin quick walk from St. Ann’s church in the hear of the city. Included duck confit, artisans pate, McCarhay’s Black Pudding to name a few. The Culinary Adventure find is the cheese shop itself. […]

Travelers Culinary Adventure, Burns Supper at Slate Grain

Travelers Culinary Adventure, Burns Supper at Slate Grain

Timing is everything in travel, and we wee fortunate enough to find ourselves in Scotland during one of its most cherished celebrations – Burns Night. Every year on January 25th, Scotland honors its national bard, Robert Burns with a feast steeped in poetry, tradition and, […]

Travelers Culinary Adventure, Stonehaven Harbor … the Ships Inn

Travelers Culinary Adventure, Stonehaven Harbor … the Ships Inn

Travel has a way of drawing us back to familiar places where the comfort of a well prepared meal meets the charm of the unexpected. In Scotland our journey led us once again to the Ships inn, a place that feels as much as a part of the landscape as the North Sea itself.

From the white board menu above the fireplace – we began with a smoked salmon appetizer with pickled beet root and goat cheese. A true delight. the kind of start that makes one slow down, savoring each morsel, knowing the meal ahead will be just as rewarding.

Travelers Culinary Adventure, a taste of comfort: Shepherds’ Pie Dublin

Travelers Culinary Adventure, a taste of comfort: Shepherds’ Pie Dublin

Dublin’s street hum with history. Our taxi cab driver id our guide and he offers places culinary of interest – more that pub offerings. Among the many dishes that describe Ireland’s culinary story, few are . as comforting as Shepherd’s Pie . The pie arrived […]

Travelers Culinary Adventure, Dublin Airport

Travelers Culinary Adventure, Dublin Airport

The Bustle of travel and catching connecting flights leaves little time for indulgence. Catching a quick bite on the run is typical for travel. But not today. Touching down in Dublin, the first stop had to be food on the fly food hall. It is […]

Method of Cookery

Method of Cookery

from the notes of Chef G

Boiling

Menu Example

  • method of cookery bouille ala anglaise, [salted silversider, boild beef, carrots and dumpling].
  • Bouille a la’ Francois [thick flank, not salted]

[#Ton of Vegetable]

  • carrot, leek, celery, 1/4 cabbage, potato, onion served with vegetable that it is cooked in. Gherkin julienne served in bouquets.
  • Bacon _ Boiled Gammon
  • Pollarde _ Poche’ [#older bird], Sauce Supreme. Volute finished with cream.
  • Boiled Pork with Pease Pudding

Narrative:

Pease pudding, is known as pease porridge, is savoury made of split yellow peas, with water, salt and spice..

The Method of Cookery

The Method of Cookery

from the notes of Chef G Poche’ — Poisson poche Passon Poche Béchamel / Mornay Florentine Waleska Cubat Wine Sauce Bercy Bonne Femme Boistelle Chatohat Cleopatra Galliers Veronique Yvetter Breval Poeler; Stewing, Etuvar, Boiling Etuver This is a method of stewing with minimum amount of […]