by Graham Hill | Mar 20, 2024 | Preserves and Pickles
Preserved Figs Figs, those little jewel-toned fruits, are nature’s candy. With a soft, jammy interior and a thin, edible skin, they come in a range of colors (green, purple, brown) and boast a touch of honeyed sweetness with a hint of earthy complexity. Packed...
by Graham Hill | Mar 12, 2024 | Main Course, Traditional Recipe
Boeuf Bourguignon (Burgundy) Boeuf Bourguignon is a testament to the culinary heritage of Burgundy, a region known for its exceptional wines and culinary traditions. It is said to have originated as a peasant dish, where tough cuts of beef were slow-cooked in red wine...
by Graham Hill | Mar 11, 2024 | Contemporary Recipes, Entrées,Appetizers and Hors d'oeuvres
Provençal Tapenade Provençal tapenade is a delicious French appetizer bursting with Mediterranean flavors. This simple yet addictive spread features a base of brined black olives, blended with capers, garlic, and olive oil. Its rich, salty taste with a hint of...
by Graham Hill | Mar 9, 2024 | Contemporary Recipes
French Onion Tart with Cheesy Thyme Pastry French Onion Tart with Cheesy Thyme Pastry Food ProcessorRolling Pin23cm Tart Tin 200 g plain flour (plus extra for dusting)125 g cold butter (100g, plus 25g)150 g gruyère grated (comté or vegetarian Italian-style hard...
by Graham Hill | Mar 6, 2024 | Main Course, Traditional Recipe
Baeckeoffe Baeckeoffe is a hearty dish originating from Alsace deeply rooted in local culture.”Baeckeoffe” means “baker’s oven,” reflecting its historical preparation method. In the past, Alsatian villagers would prepare this dish and...
by Graham Hill | Mar 6, 2024 | Dessert, Traditional Recipe
Apfelstrudel Alsacien: Apfelstrudel Alsacien, also known as Alsatian Apple Strudel, is a delectable pastry dish that originates from the Alsace region of France. This dessert has a rich history,influenced by the cultural exchange between France and Germany due to...
