Fish sauce
Fish sauce making is not as daunting as it may seem. In traditional fisherman's villages on the coasts of the Mediterranean and beyond home [...]
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 [...]
Fish Broth
As mentioned in 'how to cook', the best fish broth is made with lots of fish bones. And lots of meat on to it. [...]
Caramelized Onion Soup in Mushroom Broth
Caramelized onion soup in mushroom broth is a delicious, vegetarian soup. It is virtually impossible to determine that the broth is of purely vegan [...]
Mushroom broth
Mushroom broth provides an answer to the increasing need for a savory, vegan broth. For years I have been making sumptuous broths from bones [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And [...]
Duck Rillettes
Duck rillettes have some commonalities with duck pate, although they are distinctly different. The main difference is that duck rillettes use pieces of slow [...]
