Iggy's Dinners
Sourcing and saucing
Okay, I know. What’s with the Italian title? Well English or French just didn’t cut it for the title, pasta must be described in Italian! Okay I’ll cut the crap, I made celeriac tagliatelle with truffles. It was actually really nice. If you can get your hands on some truffles, and trust me enough, I …
What’s up folks? Today was really great. My palette is on fire from different tastes, but a fire that sends me high into the sky, like a hot air balloon. What I made was a celeriac mousse/puree, topped with a crab mayonnaise, served on an apple corolle, and garnished with some celery and salade frisée. …
You remember that hollondaise recipe I posted a while back using a stick blender? Remove that from your memory, delete it, like I’m about to from my site. It’s just too unreliable. It has a 10 percent success rate and I just got really lucky when I tried it out. I have a new point …
Today was good. Not the best day, but definitely not the worst (looking at you Julia!). I made Sole à la grenobloise, which is basically sole meuniere (buttery sole) plus plus. I started by skinning some sole, I made a small incision at the tale (you can also do it at the head, it’s supposed …
Hi guys, how are you? Today was nice, I made 2 spectacular dishes, though one doesn’t count because it was from Heston Blumenthal. I made his triple cooked chips to go with some sausages, and then I made some poached pears (delicious alert!). The chips, I can explain to you how I made now (in …
Hello everybody! Today I made 3 recipes (a 3 course meal) . I’m not going to explain how to do it, because If I do, it will be about 5 paragraphs long ! I made some tempura butternut squash to start, followed by a slice of pollock on a bed of carrot and grapefruit purée …
