Duck prosciutto
Duck prosciutto is made from duck breast. The breast is cured, dried and smoked and then dried further. Serve very thinly sliced as an [...]
Cannoli from Sicily
Cannoli from Sicily are cone-shaped waffles, that are filled with sweetened ricotta cheese. Making this dessert, requires time and also a good timing, as [...]
Seafood Paella
Seafood paella is a wonderful Spanish dish. It can also serve as an entertaining activity for your guests. Prepare it on a barbeque or [...]
Warm smoked mackerel from the smoker
Warm smoked mackerel is best if you can self smoke it. Warm smoked mackerel while slightly cured, is delicately cooked with a wonderful smoky [...]
Warm smoked salmon from the smoker
Warm smoked salmon is best if you can self smoke it. But this requires a garden with your neighbors on a large enough distance [...]
Fish glace
Fish glace starts with a fumet of white fish. Fish fumet is a type of fish broth. As mentioned in 'how to cook', the [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of a duck contains most of its fat. [...]
Beef broth
Beef broth is one of the most often made meat extracts in French cuisine. As explained in the cooking hints section, any good broth requires [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the savory concentrated duck broth. If [...]
Tarragon mayonnaise
Tarragon mayonnaise is for lovers of bearnaise sauce. It is not a real substitute, but it is an easy to make, storage stable, delicious [...]
