Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 […]
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 […]
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. The effervesce of so many cheeses is a symphony to of sights, smells and tastes.
Sharp Irish Cheddar
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, […]
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 […]
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 rustic dish and side of peas as the accompanying greens. It arrived on Slate, the golden crust of mashed potatoes hiding the rich, savory filling of slow-cooked lamb, onion bound together is a loose flavorful gravy. The dish has endured – its more food, its warmth, tradition and history in a single bite.
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 […]