Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Sous vide – or boil in the bag at a specific temperature – goes along with the my post of cooking hack. Fundamental cooking techniques are lost. Sous vide is touted as hands free cooking. Plastic chemicals released during sous vide conditions are a gray […]
I am currently reading Andrea Nguyen’s Vietnamese Food Any Day. the cook book is a good read. Getting to know potions of flavors – that i am not familiar with – drew me in. Scrolling through food photos and reading family stories is the hook. […]
Interesting idea. How to cut corners when you don’t know that you are cutting corners. RE: Hack a solution to an issue.
Kitchen, cooking hack. Hmm. It reminds me of John Snow saying to use the pointy end of the sword (yes GOT reference)… So hack with the pointy end of the chefs knife? Not sure I get nor like the derogatory reference of kitchen, cooking hack. Short cuts are what they are. Cooking is an art. Culinary techniques are what they are. The hack issue appears to be lack of basic training and culinary techniques.
spectacular brunch – is not commonly in my vernacular. Being considered worthy of mothers day brunch , my Restaurant Rating Rule still applies. Restaurants are rated on service, back ground noise, food on the plate. Mothers day brunch at the Denver Athletic Club is spectacular. […]
Snow last week and 80 degree weather this week , it is Spring in the Rockies. Everything pops from flora to the farmers markets! There are 11 farmers markets in the Denver area. Cherry Creek Farmers Market , Union Station Farmers Market and South Pearl […]
Sampled two different pot pies. Steak & Stout Pies and Chicken Balti Pies
Quick dinner surprises from Trader Joe’s does not disappoint. Either steak chucks with carrots, mushroom and gravy or chicken curry are good. The pastry is flaky and the pot pies – baked until golden brown – are both worth keeping.
Roasted beets, Pickled beets with salads. Earthy. Huge fan of beets. Westin Hotels has beet juice as a super food rich in antioxidants for the morning jump start. Eating well magazine April 2019 has 2 cups of beet juice work out 25% longer during a […]
I received a sample of coffee to try. I like my coffee hot, non dairy, not sweet and strong. Mexican vanilla with 90 calories …hmm. Well I had placed it away for a bit and after a long day thought I would give it a […]
New foods of the old west is an enticing from the Fort Restaurant. The today’s Denver post’s life and culture 5/1/2019 brings a cooking demo about roasted bone marrow at the Fort Restaurant. speaking about roasted marrow brings me back to a Good Osso Buco or great beef stock, but I digress.. The culinary thread Bill St.John has left was a reference to chef Fergus Henderson and the restaurant St.John. the tip to tale referenced in Chef’s pencil (recipes) one can find roast bone marrow and parsley salad. Chef Henderson states that this is one dish that does not change on the menu.
I have found the most difficult part of roasted bone marrow as a steak garnish is splitting the bone. bones can be a bit slippery when splitting using a cleaver, and from a safety stand point – more precarious on a ban saw. Splitting is best left to the butcher. For the roasted bone marrow – a bit of char help bring out flavor. it takes about 20 minutes to loosen up and not completely melted. I my opinion the best accompany for a filet mignon is a melting marrow on-top.
Hot cross buns are a real treat. they are seasonal holiday biscuits with fruit and frosting that tastes similar to the sugar frosting from gingerbread houses. These came from the German bakery “Rheinlander Bakery” in old town Arvada Colorado.. The service is outstanding and should […]