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GRILLED FIGS WITH MASCARPONE
from Chef Franco Taruschio Makes 8 Ingredients 8 large ripe figs 1 tsp. rum per fig A dusting of ground cinnamon per fig 1 T mascarpone per fig 1 tsp. of brown sugar per fig Unsweetened cocoa powder Petal the figs by cutting them in...
GLAMORGAN SAUSAGES (a Welsh specialty)
Serves 10-12 as a nibble Ingredients 1.25 lb. Caerphilly cheese, grated 1 lb. day-old white breadcrumbs 8 T finely chopped spring onions 5 eggs separated 4 heaped T finely chopped parsley 2 tsp. fresh thyme leaves 4 level tsp. English mustard...
LAVERBREAD AND COCKLE FRITTERS
from Chef Franco Taruschio 5 oz. Self-raising Flour 1 Egg 1 oz. Parmesan Cheese 1 T Laverbread 4 to 5 oz. Shelled Cooked Cockles 1 litre Sunflower or Grapeseed Oil Make a batter with the flour, egg, salt and pepper and a little water, add the grated parmesan...
MELON, ARUGULA AND PARMESAN SALAD
from Chef Franco Taruschio Serves 6 Ingredients 1 cantaloupe ½ lb. parmesan ¼ lb. arugula extra virgin olive oil balsamic vinegar Method Cut the melon in half, remove the seeds and cut the melon into thin slices. Cut the skin away. Divide...
TAGLIATELLE WITH SQUASH AND WALNUT SAUCE
from Chef Franco Taruschio Serves 4 1 lb. tagliatelle per person 1 lb. thinly sliced butter nut squash or pumpkin 5cm long 4 shallots finely chopped extra virgin olive oil 12 to 20 leaves fresh marjoram 12 large basil leaves shredded salt and freshly ground...
GRATIN OF OYSTERS WITH LAVERBREAD
from Chef Franco Taruschio Serves 4 24 Oysters 3.5 oz. Butter 1 Shallot Finely Chopped 1 T Finely Chopped Parsley Juice of ½ Lemon Salt and Freshly Ground White Pepper 7 oz. Laverbread 2 oz. Fresh Fine White Bread Crumbs Open the oysters reserving half...
The Epicurean Traveler in Munich: Part Four — ALFONS SCHUHBECK
CELEBRITY CHEF, RESTAURATEUR, AUTHOR, AND BUSINESSMAN text ©2010 While playing with his band in the Bavarian holiday resort of Waging am See, Alfons Karg first met the restaurateur Sebastian Schuhbeck, owner of the country inn “Kurhausstüberl” there, who first...
WELSH RECIPES
From Graham Tinsley, Castle Hotel BRAISED CONWY MUSSELS Ingredients for 4 people 4.5 lb. Mussels 2 large shallots 1 clove of garlic 3.5 oz. Dry White Wine 7 oz. Double Cream 1 oz. Chopped Fresh Parsley Method 1. Clean the mussels by removing all the barnacles and the...
The Epicurean Traveler in Munich: Part One TANTRIS
MUNICH’S TEMPLE TO GOURMET DINING Text ©2010 For over three decades Tantris in Munich’s non-descript residential neighborhood of Schwabing has been one of the best restaurants in the city, in Bavaria, and in all of Germany. “This attitude to life” was the brain-child...
DANIELA KRAMARIC: CROATIA’S TOP SOMMELIER AND RESTAURATEUR
Text ©2010 Born in Rijeka in Istria, Daniela Kramaric not only became the first woman sommelier in Croatia, but also its best in 2001 and 2002. In 2002 she was also chosen the best sommelier for Central and Eastern Europe. Then she stopped competing to be the...
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