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imgtutorial

How to make whole sauteed Dover sole

Cooking whole fish in a pan, in butter, is a wonderful way of encouraging a crisp, buttery exterior and a perfectly moist interior. And it just doesn’t get any better than doing it with whole Dover sole, especially when it’s just come in fresh from...
Views 1338 | Rating 5 | Comments 0| Date Mar 12, 2008
imgtutorial

How to make Pate Maison

Nearly every top restaurant has its own version of Pate Maison, or “House Specialty.” Pate is a meat loaf with a difference. For one thing, though both are made with ground and cooked meat, pate is served cold or at room temperature. More importantly,...
Views 1018 | Rating 0 | Comments 1| Date Mar 11, 2008
imgtutorial

How to make a terrine of foie gras

Today, it’s virtually impossible to find a menu from a top restaurant the doesn’t include something made with fresh foie gras, a duck or goose liver product that dates back to the Egyptians of 2500 B.C. Thankfully, availability of fresh foie gras...
Views 889 | Rating 1 | Comments 0| Date Mar 1, 2008
imgtutorial

How to make Beef Wellington with a bordelaise sauce

Beef Wellington conjures up images of the famous nineteenth-century English general, the vanquisher of Napoleon, and later, his nation's prime minister. Strangely, references to this dish are hard to find in British cookbooks. However, it seems likely that...
Views 1136 | Rating 1 | Comments 1| Date Feb 29, 2008