How savoury is this seafood dish!

Memories of home washed over me So many things in life are taken for granted, in Jersey, my English Channel home – none more so than fish. When I was young, fish was my staple food. My father was a hobby fisherman, and many a fine table of fresh fish would be presented in our…

The promise of turducken

A trio of bird species, laid out in a pile and tied up, makes for a colourful and scrumptious conglomerate. “Turducken, that’s right.” I said to our editor, repeating the pronouncement I’d just made about the dinner I was planning. “What’s a turducken?” she looked at me, somewhat befuddled. “Well, it’s a turkey, stuffed with…

Crème brûlée: a masterful invention from the French

We usually call it custard, and it’s a treat for any time of day. It all started with Francois Massialot’s 1691 recipe book. It brought the birth of crème brûlée, though in 1731, in a successor book, entitled Cuisinier roial et bourgeois, Massialot changed the name of his own recipe from crème brûlée to “crème…

A lobster feast indeed!

Having fun is, in my opinion, what life is all about. I was playing a goof, as I normally am, while vacationing in Orlando one year when a thought came to me, “Why don’t I give my pal John in Nassau a call and see what he is up to?” John, a bit of a…

Oysters Rockefeller for your Valentine?

It’s tasty, it’s got the credentials of an aphrodisiac and its legacy is rich I first tried this dish somewhere in America during my travelling years, but haven’t come across it in recent times. But it’s a genuine treat, and February being the month of love, readers may want to present their beloved with a…