Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
The Garden story goes, every Autumn is a time of inspiration in the village of Radish Haven. Marinated swordfish with blend of aromatic herbs and spices enhancing its natural flavors. Radishes add a delightful crunch and a hint of tanginess to the dish. It is […]
Enjoying a yogurt drink in the garden on a cold Halloween Day is a refreshing experience, allowing you to experience the contrast between the chilly weather and the comforting warmth of the drink.
On a snowy day Braised Entrees are the perfect go to. Options warm you up. The Slow Cooking Method makes the meats tender and flavorful, creating a hearty and satisfying meal for a cold October. Reaching back into the Garden Pavilion note book is this […]
Thought for today is inspired by the New York Times Recipe ‘ Easy Dinner’. October 19 2022 DenverPost Life&Culture continued with chicken being the star of easy dinner. What is meant is easy dinner at home and not easy – out. Good and healthy Quick […]
From the Garden NoteBook comes this classic.
ter·rine noun a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices. Hmm… Goggle did not help much. A terrine is a meat thing served cold. In […]
From Garden Pavilion Note book is retro. Shrimp and WaterCress Cones with Seaweed. the picture is from the prep notebook. really retro. But what was trendy – comes around again. I read in the DenverPost 10-19-22 Life & Style – Vegan and Vegetarian Sushi rolls […]
DenverPost’s 2022-10-25 Life and Culture has apples as savory accompaniment to Roasts. Specific to Pork roast. What is your thought on fruit with Roasted meats? Hmm. For myself – the twist here – is to keep the apples roasted on the savory path, Not sweet. […]
from the Garden Pavilion note book, Mignonette is sauce served cold. It reads more as a red wine vinegar dressing than a real sauce. A sauce consistency one should be able to “coat the back of a wooden spoon and run your finger along it.” […]
Mama makes a very good tartar sauce from Scratch. It is a favorite of Grand dad Eric. Just ask him. he will tell you so …