Féolde at Villa di Zano

Féolde at Villa di Zano

  When Lucy Gordan, our European Bureau Chief, sent me her interview with Annie Féolde of Enoteca Pinchiorri, I was instantly thrown into a reverie, for as a young man I’d met Annie Féolde during a memorable fortnight in May, 1985. I’d just come off an assignment...

Wild Boar Ragout with Bacon Dumpling

  from Marek Fichtner, Executive Chef, Kempinski Hotel, Prague Short story about the recipe I spent most of my childhood and early adulthood growing up around the “Krkonose” mountains. A very good friend of mine is an avid Game hunter and brought me along for one...

Beef cheek braised in Barbera wine with polenta

  From Richard Fuchs Ingredients   4 portions 2.25 lb Beef cheek, cleaned and ready to cook 2 oz   fresh Butter 2/3 c Olive oil 5 oz  Carrots 3.5 oz  Celeriac 3.5 oz  Celery 3.5 oz  Onion 2 Garlic cloves 3 Bay leaves Fresh rosemary Flour “00” 13 oz  Barbera wine...
CHIANTI FAMILY COOKING

CHIANTI FAMILY COOKING

One of the highlights of my life was a week spent at Villa di Zano in Greve in Chianti, in May of 1985. I was part of a contingent of press who were invited to preview Giovanna Folonari’s cooking school, “The Ruffino Tuscan Experience.” It was a week...

TREACLE TART

 From Graham Tinsley, Castle Hotel TREACLE TART Ingredients 6 oz. Butter 12 oz. Fresh Brown Breadcrumbs 3 lb. 4 oz. Golden Syrup Zest and Juice of 1 Lemon Zest and Juice of 1 Orange 2 tsp. Ground Ginger 4 Eggs 5 oz. Double Cream Pinch of Salt Method 1. Line 2 pastry...

WELSH RAREBIT

Here are two slightly different versions of Welsh Rarebit. WELSH RAREBIT The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon. Ingredients 1 oz. butter 12 oz. Welsh cheese 4 oz. ale (or beer or...

WELSH CAKES

Ingredients 8 oz. plain flour 4 oz. butter 3 oz. superfine sugar 2 oz. currants ½ tsp baking powder ¼ tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the...
Perfect Homemade Eggnog

Perfect Homemade Eggnog

makes 20 servings (1/2 cup each) by Jonathan Clemens Few foods are as synonymous with the holiday season as eggnog, whose creamy texture and rich, sweet flavor is such a wonderful treat during the cold winter months. It tastes like the holidays. A cup of eggnog with...

Blueberry Ricotta Custard Pound Cake

  Yield: One 9” Loaf Created by Executive Pastry Chef Tara Smith — Standard Baking Co. (see Harvest on the Harbor)   Ingredients:   1 ½ c. Cake flour 2 ½ tsp Baking powder 1 tsp Salt ½ tsp Nutmeg 10 T (5 oz) Butter (softened) 1 ¼ c. Sugar 10 oz Whole...