Author Archives: Kriss

Beurre blanc

May 12, 2011 – 10:47 am

I’m really keen to try and increase my knowledge of classic French gastronomy, starting with amazing sauces. Last night I pan-fried some trout fillets and served them with beurre blanc, based on a recipe by Valentine Warner. I don’t recall ever having beurre blanc before now, but it was rich and glossy, sweet and tangy, [...]

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Beef en daube

February 4, 2011 – 2:20 pm

I’ve been a self-confessed foodie for years now, and after several suggestions from the usual authors in the past I’ve finally managed to find my way here. I hope that I can provide some interesting recipes and culinary adventures for your general cogitation.

Wanting to branch out from my usual beef stew favourite of Carbonnade à [...]

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