by Bryan Daniel | May 13, 2025 | Recipes
Published By: Jacqueline Pham on January 26, 2011. . I made clementine mousse using fruits from our garden. The zest is amazingly fragrant. The exterior has such a deep orange color, I thought it would be perfect dressed as a parfait paired with French chocolate...
by Bryan Daniel | May 12, 2025 | Recipes
. What is carpaccio and why am I doing it three ways? . Carpaccio is traditionally a raw meat (beef), thinly sliced, drizzled with a dijon sauce and served as an appetizer. It is now quite common to refer to fish such as tuna or even vegetables and fruit sliced paper...
by Bryan Daniel | May 10, 2025 | Recipes
To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine. . PUFF PASTRY 3 cups/375g chilled...
by Bryan Daniel | May 5, 2025 | Recipes
This is a variation of a recipe of a favourite tv cook. Nigela Lawson. We have served these to owners, and staff alike. All have LOVE the taste and texture. If you have goose or duck fat it makes it even better, if not olive oil is just fine Serves 4 ...
by Bryan Daniel | May 2, 2025 | Recipes
This recipe was originally written for smoked white fish. Our clients wanted fresh salmon so we roasted some salmon fillets. You get the recipe 2 ways Serves 4-5 1pound/450g linguine OR penne pasta 6 tablespoons/90ml olive oil 3 large shallots, finely chopped...
by Bryan Daniel | Apr 28, 2025 | Recipes
You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon....
