Archive for Desember 2013

Gardet Champagne Prestige Charles Millésimée 2004

Charles Gardet founded this Champagne house in 1895, the same year his son Charles was born. In the 1920s, Charles moved the enterprise to ...

This is a recipe that we grew up with especially at holidays and special events. Mom would make one or two of these (large families often c...

There's nothing like a good pecan pie to satisfy your sweet tooth. Even better, this is a recipe that will satisfy your family's pe...

Easy to make delicious whole cranberry sauce that you will be proud to serve with your Holiday meal. Serve it warm or chilled. Ingredients 1...

For years I've enjoyed Jean-Luc Joillot's Crémant de Bourgogne , it's refreshing crisp flavor and acidity along with it's gr...

The Omni Grove Park Inn ’s newest dining brand is Vue 1913 , an American Brasserie in the location where Horizons’ restaurant used to be. W...

Building on a basic demi-glace , the bordelaise sauce is rich with even more depth of flavor. This is a perfect accompaniment to your veal,...

For those wanting to prepare their own brown stock at home I offer the following recipe. This is from Escoffier, the master himself and hen...

A demi-glace is a rich savory sauce that is made from brown stock and brown sauce that are reduced. Traditionally it is used with red meat...

The mother sauces are the five basic sauces as defined by Auguste Escoffier in his 1903 culinary standard Le Guide Culinaire . The sauces a...