Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
from the notes of Chef G Meats for Poeler and Garnishes “Poeler: Cooking in butter and in it’s own juices Poulet en cocotte [#chicken in the pot] Champeaux. White wine sauce plus demi glace. Garnished with button onions and Pommes Noisette both cooked separately in […]
There is a moment in every food lover’s journey when you find the grail. One of my searches is a really good tamale at Supermercado Guanajuato. Now what. For me the tamale – soft masa cradling a filing that is humble and transcendent, infused with […]
There’s something special about the return visit to a place that feels like the second chance – when the first was great validates, delights the rediscovery. with the Irish Rover, the warm ambiance and hearty menu has a way of affirmation. the owner graciously visits all the tables and treats the guests as friends. I arrived determined to explore beyond the favorite. This time I tried the stuffed cabbage.
The presentation is unassuming, just as you would expect from a pub that values authenticity over pretense. This dish revealed simple layers of care and flavor. Tender cabbage leaves, perfectly blanched, enveloped the savory filling. the filling is rich with out being heavy. The gravy tied the dish together.
The stuffed cabbage is a revelation, a reminder that there is always something new to discover in a place and , once again, leaving thinking about what i would try next time.
Beauty of a breakfast sandwich on the road lies in its simplicity and consistency. Handcrafted symphony of textures and flavors when done correctly, offering the right balance of savory and minimalism at every bite. Few Breakfast sandwiches have reached the status like McD egg Mc […]
from the notes of Chef G “Poeler; cooking in butter and in it’s own juices Narrative: Chef G’s notes speaks to us about pot roasting as a metaphor for life in the kitchen. ”Rushing ruins everything, so slow and steady’‘. let the meat tell its […]
from the notes of Chef G
The breakfast menu consists of a table d’hôtel and an a la carte menu. The menus differ according to the establishments. Certain things do change. A table d’hôtel menu could consist of a continental breakfast which would consist of rolls and butter, croissants, toast, preservatives, tea or coffee. Coffee could be decaffeinated, hot chocolate, milk and possible apple juice.
Another table d’hôtel menu could be called breakfast. for example choice of fruit segments, grapefruit of orange or fruit juices followed by cereal and the sausage, egg, bacon, tomato then followed by a drink.
from the notes of Chef G Garnishes Roast Chicken; Gravy. Bread sauce, Pomme Chip, Water Cress (Bacon roll) Boiled Leg Mutton; Caper Sauce, Stock comes from the juice of mutton. Roast Beef; Horse Radish Sauce, Watercress, Red Current Sauce. Roast Leg Mutton; Gravy, Water Cress, […]
from the notes of Chef G Menu Planning Table d’Hote is a set menu at a set price which would include a hors d oeuvre or a soup, possibly a fish course, sometimes a cheese board is offered instead of the sweet and coffee.
from the notes of Chef G
Abats means offal. Offal are the internal organs also ears, tail and feet. There aren’t many items we dont use. there are the eyes… Most other can be used, for example the brain, heart, lung, and intestines, stomach, liver, kidney and tongue. Oxtail, the pancreas and thyroid gland (sweet breads), calf feet are used for soups and anything that needs gelatin that needs a shine to it.
offal is important to have on a menu can be used on A’ la carte would normally Table d’hote
from the notes of Chef G Au Jus _Lie Thicken Veal Bones of Chicken. A thicken veal of chicken (gravy) that is really a type of stock it is made. first by roasting the veal bones in the oven remove the bones when brown cover […]