BBC Recipe: Apple and Blackberry Bread Pudding with Brioche and Calvados
For the final, dessert course in my four-course French dinner for BBC Radio Oxford, I wanted to bridge the Channel and revel in a bit of Anglo-Francophilia. Apples and blackberries melt between layers of custard-soaked brioche for the perfect bread puddin Read »
BBC Recipe: Beef Short Rib Pot au Feu
In my four-course modern French meal for BBC Radio Oxford, this streamlined stew from French antiquity plays the star role. In my next post, get the recipes for the Chervil Chantenay Carrots and Two-Mustard Garlic Baguette that I serve alongside… Read »
BBC Recipe: Chervil Chantenay Carrots
My favorite part of stew is the carrots. As one of the sides for my BBC Radio Oxford four-course French dinner, I updated the stew carrots in the Beef Short Rib Pot au Feu by roasting English Chantenays in the oven just until crisp, and then tossing them Read »
BBC Recipe: Norman Apple Hens
My master’s degree from Oxford is in English literature, so it’s no surprise that sometimes in my cooking I wax poetic and get a bit punny with my food. For Mother’s Day, I do just that, preparing Cornish Hens with Spring Vegetables. Read »
BBC Recipe: Spring Vegetables with Crème Fraîche and Chives
Mother’s Day is the harbinger of spring, so to go with our Norman Apple Cornish Hens, I make a whole brood of light, creamy spring vegetables. Your mother always made you eat your vegetables, so now’s your time to make her eat hers. Read »
Two-Mustard Garlic Baguette
Dijon and grain mustard slathered with garlic and butter on baguette is perfect to dip into Short Rib Pot au Feu. Read »
