Have you ever bought an ingredient because it was fresh and very well priced or for a specific recipe but had leftovers that you could not figure out how to use up? Many of the recipes we develop in our Chef and Steward kitchen actually came from this dilemma. How do we re-use the…
Apple and Roasted Beet Salad (and how to roast juicy beets)
I have been dreaming up a salad in my head for a while. I mentioned it to Chef Lij and he was willing to go on the wild side with me. In fact, he encouraged it and took my very rough idea and refined it into this salad that was so winter-meet-spring-fresh that we had…
How to keep fresh herbs longer
This is not a sexy post. At least, not so if you define sexy in fattened goose livers and truffles from Alba. This is as many of our posts, practical. If you want foie gras, Iranian caviar, Alba truffles and more of the same, you may book the Degustation menu in Chef Lij’s restaurant. Otherwise,…
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