Made an awesome dish from Marcus Wareing’s “Nutmeg and Custard“–Scallops with Pistachios, Parsnip Crème, and Crispy Prosciutto. This was one of those “big name chef” recipes that turned out better than expected–which rarely happens for us. Honey and curry in the parsnip crème were a great combination of sweet and savory, and the scallops themselves … [Read more…]
I vacillate between wishing I could drink wine like this every night, and being glad that I don’t. I’m afraid that drinking wines of this quality on a daily basis would eventually leave me desensitized to their brilliance. And it was kind of fun sharing this with a friend who enjoys wine, although he knew … [Read more…]
We have a recipe for a tart that is fantastic. In addition to the ingredients above, it has a reduced balsamic/brown sugar sauce and is topped with rocket which cuts through the richness. Served on a puff pastry base, this is always a crowd pleaser and certainly a family favorite. I wasn’t going to drink … [Read more…]