String-Roasted Leg of Lamb (VIDEO)
« a most delightful and simple 'gastropornographic' titillation»
Andrew
 |
 |
Home >> Tags >> TraditionalListing articles 61 to 75 of 126 articles with tag ‘Traditional’  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Ultimate Speck
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.  Swiss Apple Roesti (Video)
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.  Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.  A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!  Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.  Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.  Foie Gras Terrine (Video)
Learn how to make a foie gras terrine from scratch in only 12 minutes.  Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.  Italian Alpine Buckwheat Pasta Pizzocheri
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!  Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts.  French Blanc-Manger
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.  Dandelion Syrup
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.  The Battle of the Knoedel
The story of a German secret weapon transformed into a delicious dish by the Italians.  The Passion of the Boar
We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!  Pear, Walnut and Gorgonzola Bruschetta
This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods. Found 126 articles: <<Previous 1 2 3 4 5 6 7 8 9 Next>>
Even more articles: Most Popular ¦ By Date ¦ By Tag ¦ Last Comments |
String-Roasted Leg of Lamb (VIDEO) « a most delightful and simple 'gastropornographic' titillation» Andrew |
