January 29, 2015

Tres Leches Cake

by Kitchen Repertoire

Part cake

Part best friend

- John Philp

January 28, 2015

Twice Baked Mashed Potato

by Kitchen Repertoire

Twice baked - never shy! At least not in the world of butter and cream.

January 25, 2015

Beef Bourguignon Party

by Kitchen Repertoire

Designed a menu around foods that get better with age - a nonchalant nod to a big birthday. Wine of choice claimed to be "broody but balanced." Who writes those things? Love you dear lady! XF

Dear F, Best birthday dinner ever (not to mention BIGGEST birthday ever). Wine choice probably rather appropriate (for better or for worse). I can only hope I age as well as that meal. Right back at you!xdg

January 22, 2015

Clementine Preserve

by Kitchen Repertoire

Only in Paris can you find a homemade preserve like this at a totally ordinary corner market. Oh our Darling Clementine - thought we would give jam making a go.

January 15, 2015

Roast Quince with Yogurt Cheese

by Kitchen Repertoire

Using up the dregs of Christmas past. A little love transforms a forgotten quart of plain yogurt and 4 wizened quince into a party worthy meal.

January 13, 2015

Braised Fennel with a Squeeze of Orange

by Kitchen Repertoire

Post holidays. Time to lighten up!

January 11, 2015

Pear and Pignoli Tart

by Kitchen Repertoire

Rescued from oven in the nick of time. Funny the pears were not more brown.

Come to the Edge

Come to the edge.

We might fall.

Come to the edge.

It's too high!

COME TO THE EDGE

And they came.

And he pushed.

And they flew.

- Christopher Logue

January 7, 2015

Poached Cod à la Chateaubriand

by Kitchen Repertoire

Recreating our fabulous meal at Chateaubriand - Paris, France. Our fish was showered in thinly sliced white truffles. Fear that is gilding the lily! A nice grating of fresh horseradish would be good. This dish is decidedly fussy - cooking times and techniques a challenge. Just sport your best French accent or recent Parisienne purchase - swear sweet-nothings at those darn potatoes et Allons -y! Don’t be scared by the alarming amount of butter - it is needed to cook the fish properly. The Benriner Japanese Mandoline, a christmas gift a nous-mêmes, is to thank for this beautiful mound of angel-hair like potatoes. We are in love. If you don’t have a mandoline you can create paper thin strips of potato using a classic vegetable peeler.