Iggy's Dinners
Sourcing and saucing
Today I made only 1 recipe, though it was a good one. It was an Escalope de Veau à l’estragon. In english that means a veal scallop with a tarragon sauce. To do this, first I fried some veal scallops in some butter and oil for 1 minute a side ( it’s crazy; I used …
Hello. My name is Derek. No it’s not, it’s Iggy. I don’t know why I just said it was Derek. It is not. For it is Iggy. All jokes aside, yesterday I made a stock, a new stock, an exciting stock. A white chicken stock. I cheated slightly I have to confess. I put in …
Today was a short day, so short blog. I made endives gratinees. I started by preparing by endives (washing them etc) and placing them in a pan. Add some water and smear with butter. Then cover and boil for 10 minutes. Uncover and boil for a further 10. Cover with some paper and place in …
Howdy Michael! What’s going down? Today I made a slammin’ dish ! With – drumroll please – Chicken! To start off with, I prepared the whole choicken, I didn’t truss it because I was slightly short on time. I preheated the oven to 220 degrees, then placed the chicken breast-up in a baking dish, smeared …
Hey crazy cats! What’s cooking? For me it’s steak and brussels! Nice! To be more precise, I made butter fried steak and cheese coated Brussels sprouts.To start off with, I blanched my sprouts, simple stuff, nothing too complex. After that, I buttered a dish. Yep. (Why am I going for short sentences?) I then spread …
I have a serious liver craving. I don’t know why, but it sprouted about a month ago and since then I’ve cooked calfs liver twice (tonight included). It’s just one of the if not the nicest meats on the planet, if you haven’t tried it (which I very much doubt) go ahead, but it is …