Banana Coconut Rum Cream PieRecipe by DragonInspired by Epicurious & Southern MamasBananas, coconut, rum and cream.....in pie form. What more is there to say? This is one of the most delicio...
Mousseline Au ChocolatRecipe by Julia Child **French food is just as much about technique as it is about great ingredients.....and in the case of Mousseline Au Chocolat, it also requires one strong w...
Blueberry CobblerRecipe by Thomas KellerSome of the best tasting dishes are the ones that are the simplest to prepare and only require a few ingredients to make magic.As soon as I took my first look ...
Rolled OmeletteRecipe by Julia Child*My love for Julia Child is no secret. Julia was a remarkable woman/chef who introduced an entire generation to the art of French cooking. Ive read her books, cook...
Tyler Florences Ultimate Fried ChickenRecipe by Tyler FlorenceSometimes you just cant get enough of a good thing and in this case, my desire for fried chicken is unending. This time Peter (kalofagas....
Titanics 1st Class Dinner Menu - The Project & The DinnerThe Inspiration: I have always been fascinated with the Titanic story: the unsinkable ship tragically lost on its maiden voyage across the...
Compete First Class Titanic Dinner MenuThis is the entire First Class Dinner Menu served on the Titanic on April 14th, 1912. My next post will be the menu I chose for my own Titanic dinner but I want...
Pate de Foie Gras en CrouteRecipe by DragonThe 9th course on Titanics 1st class menu was called the "Cold" course and consisted of Pate de Foie Gras. The book did not provide a recipe for thi...
Peaches in Chartreuse JellyRecipe by Dana McCauleyMakes 6 servingsPeaches in Chartreuse Jelly was the 3rd option for the Sweets course on Titanics 1st class menu. Confession time...I did not like thi...
Waldorf PuddingRecipe by Dana McCauleyWaldorf Pudding was the 2nd option for the Sweets course on Titanics 1st class menu. The original recipe for this dish is lost in Edwardian times, so McCauley in...
Chocolate Painted Eclairs With French Vanilla CreamRecipe by Dana McCauleyThere were 3 options for the Sweets course on Titanics 1st class menu. These Eclairs were my favourite to make and to eat out...
Asparagus Salad with Champagne-Saffron VinaigretteRecipe by Dana McCauleyOn Titanics 1st class menu the salad course was served after the roast, not as a side dish. It would have been presented on el...
Roasted Squab on Wilted CressRecipe by Dana McCauleyCulinary historian Jean-Paul Aron said "in the polyphony of gourmet, [the roast] is the chorale: one can imagine it being played on the organ.&...
Punch RomaineRecipe by Dana McCauleyPunch Romaine was served after the 2nd entree as a palette cleanser on Titanics 1st class dinner menu. Escoffier popularized this form of alcoholic ice which is si...
Calvados Glazed Roast Duckling with Apple SauceRecipe by Dana McCauleyThis dish is the final second entree option on Titanics 1st class dinner menu. I love duck but Ive never prepared a whole duck on...
Lamb with Mint SauceRecipe by Dana McCauleyLamb is Spring to me, so what better way to welcome it than with this amazing dish. Lamb has always been a part of my heritage and I remember many wonderful...
Roast Sirloin of Beef ForestiereRecipe by Dana McCauleyBeef, mushrooms and wine sauce is a timeless combination that was enjoyed even a 100 years ago as a second entree option on Titanics 1st class d...
Minted Pea TimbalesRecipe by Dana McCauleyThe last side dish for the second entrees on Titanics 1st Class dinner menu, is Minted Pea Timbales. Timbales are dishes cooked/baked in a mold....yup, just ...
Creamed CarrotsRecipe by Dana McCauleyThe second side dish served along with the second entrees of Titanics 1st class dinner menu is Creamed Carrots. I asked my Twitter followers a simple question; &...
Chateau PotatoesRecipe by Dana McCauleyWeve entered the second entrees of Titanics 1st class dinner menu! I thought I would start with the side dishes first. And, theres no better start than these go...
Filets Mignons LiliRecipe By Dana McCauleyThe most decadent first entree option on the First Class Dinner Menu from the Titanic was Filet Mignons Lili. This dish is a Filet mignon topped with seared ...
Vegetable Marrow FarciRecipe by Dana McCauleyThis Vegetable Marrow Farci is the vegetarian option from the first entrees on the First Class Menu from the Titanic. Vegetable marrow is a green, oval su...
Chicken LyonnaiseRecipe by Dana McCauleyWeve entered into the first entrees on the First Class Menu from the Titanic. Thats right, I said first entrees. Edwardians had vast appetites and the stomachs...
Chicken and Seafood Paella (Paella a la Valenciana)Recipe by Chef Jose AratoThis week I was invited to a paella making class by Pimenton Spanish and Mediterranean Fine Foods owner, Chef Jose Arato. I...
Spaghetti Carbonara With Pancetta and PeasRecipe by DragonI wanted something comforting for dinner tonight and pasta always satisfies that craving. Checked the fridge for ingredients and with some le...
Poached Salmon with Mousseline SauceRecipe by Dana McCauleyThe third course on Titanics 1st class menu was a fish course. A salmon delicately poached in a flavourful court bouillon and topped with a ...
Green Beans with Caramelized ShallotsAdapted from Southern Living I made these green beans as a side dish for my latest Southern style dinner and to be honest I enjoyed these green beans almost as mu...
Reel EatsEat Drink Man WomanReel Eats is the brainchild of Mary Luz Mejia....a lady that is always full of great ideas. Reel Eats is a monthly dinner event that combines food, film and storytelling.F...
Consommé OlgaRecipe by Dana McCauleyThe second soup offered as part of the 1st class dinner menu on the Titanic was this lovely, delicate & richly flavoured Consommé Olga.This was the first time ...
Ginger, Lemon & Honey TeaRecipe by DragonWhenever Im under the weather I always turn to my Ginger, Lemon & Honey tea to make me feel better. I drink it hot and cold. I always make a huge batc...
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