Chicken Kiev

Chicken Kiev

I am a veteran of the heyday of Chicken Kiev, London in the early 60s with beehive hairdos and skinny sheath dresses that so easily were splashed with the delicious herb and butter filling of Chicken Kiev. In superior restaurants, the waiter would enquire if we wanted your crisp golden packages of deep fried chicken

Recipe »

Baked Egg pic

GREENBRIER RECIPE: Baked Eggs and Onions in Ramekins

The flavor and texture of an egg is subtly different when baked en cocotte in a small deep dish such as a ramekin, rather than flat as in oeufs au plat. When served, the egg white should just be set and the yolk soft. When seasoning, sprinkle the salt and pepper into the ramekin before

Recipe »

Fresh Fava beans and bacon

Fresh Fava Beans with Bacon

Fresh favas are a favorite big bean, one of the first arrivals in early spring. They have one fault: a thick skin that needs peeling. It is a fiddly job but the bright green, slightly crunchy bean that emerges is ample reward. Even better, when fresh lima beans are in season, they can replace favas

Recipe »

Raspberry Liqueur

Raspberry Liqueur

Raspberry Liqueur is the perfect project for a lazy summer day! Pack 2 lb/l kg raspberries (do not wash them) in a quart/liter/1 2/3 pt canning jar, layering them with an equal weight of sugar. Close the jar loosely so that air can escape and keep it in a cool place. The sugar and fruit

Recipe »

Spring Gratin of Baby Vegetables with Cheese and Mustard Sauce

Spring Gratin

  As a way to present vegetables, enhanced but not hidden by their golden brown crust, a gratin seems to me ideal. Even when dressed in a white sauce, the color and shapes of the vegetables still show through, and nuts, chopped herbs and other flavorings only add to the riot of color. The special

Recipe »

Chocolate and Candied Orange Tartlets

Chocolate amd Candied Orange Tartlets

Like all great craftsmen, Frédéric is a master of the simple. Dark chocolate ganache is poured while still warm into these tartlets, completely covering slivers of candied orange and setting to a smooth, mirrored surface — dead plain and stunning to both eye and palate. This recipe makes eight tartlets – a special treat with

Recipe »

Boiling Oranges

Bitter Orange Marmalade

Every January I look forward to my annual marmalade making. The dark days of winter lighten up and my home fills with the delicious aroma of simmering citrus peel. Los Angeles is known for its backyard citrus with neighborhood orange trees dating back to the early 1920s. Some of these oranges are simply too bitter

Recipe »

zucchini and squash salad

Zucchini and Squash Salad

For this recipe you’ll need a mandoline  – the domestic models with a plastic frame do just fine. For the salad 4 small zucchini 4 small yellow squash For the vinaigrette 2 lemons or limes 2 shallots Salt and pepper For a salad for 6 people, trim the ends from 4 small zucchini and 4

Recipe »

roast leg of lamb

Roast Leg of Lamb with White Beans

Roast leg of Lamb with White Beans Roast leg of lamb is the French cook’s pride, paraded for guests, or a birthday, or for family Sunday lunch. To make the most of this expensive cut, a gigot is invariably cooked on the bone, with a clove of garlic tucked into the shank so it permeates

Recipe »

treacle tart

Treacle Tart

Treacle, otherwise known as golden syrup, looks like thick, golden honey and is formed during the refining of sugar.  Be sure to get the genuine golden syrup, not the squeezable version which is thinner and has less taste.  Grandma’s pastry was made with lard, but shortening or more butter can be substituted in the recipe.

Recipe »

Next Page »