Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 […]
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 […]
from the notes of Chef G
Passon Poche
Poeler; Stewing, Etuvar, Boiling
This is a method of stewing with minimum amount of liquid and if possible using only the juice from the item. Also the juice would be served with the article. The liquid may or may not be thickened.
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, […]