Master the art of potato-crusted fish. Learn the technical secrets from plastic wrap to the perfect red wine reduction for a restaurant-quality Tilefish dinner.
Tag: Red Wine
Sous Vide Duck Breast, Roasted Asparagus, Potato Dauphinoise with Red Wine Reduction
When the wife is away I tend to make things she won’t eat, like duck. I found a photo on Goolge Images that just looked great so I tried to duplicate it. The sous vide duck was fantastic. The process allows for a medium rare but still a crispy crust. Asparagus is a go to…
Classic French Beef Stew
This beef stew (Boeuf Bourguignon) is the best when the weather dips down. Not only is it hearty and filling you also have the oven running for over two hours. I love the beautiful simplicity of dishes like these. The flavors are pure and so satisfying. My wife thought I should add mushrooms. Yes, that…
one foodie 