Archive for the ‘Cooking’ category
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Seasonal crème fraîche off the shelf, too
Friday, December 3rd, 2010
For any English shoppers who can still reach a local Waitrose supermarket despite the snow, the Isigny Sainte-Mère Crème Fraîche with Calvados that featured in the previous post is available from the shelf. It may just be quicker than waiting for a home delivery van in the present snowy weather….
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Cream combination to top Xmas pud
Tuesday, November 23rd, 2010
Christmas comes but once a year, so the saying goes, but the memory of a real English Christmas pudding is enough to last a lifetime. This dark, dense and fruity dessert deserves a better fate than to be drowned under a dribbling custard jug. For the adventurous, it should arrive at table swathed in the [...]
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Normandy cuisine on the BBC
Thursday, November 11th, 2010
Andy Sheppard was playing live tonight with guitarist John Parricelli on the BBC’s classical music channel Radio 3. He also spoke to presenter Petroc Trelawny about his forthcoming appearances at the London Jazz Festival. On Saturday afternoon, he is appearing alongside Isigny Sainte-Mère chef Ivan Vautier in a re-run of their cooking treble act with [...]
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Music to wake the taste buds!
Monday, November 8th, 2010
So what can festivalgoers look forward to when Isigny Sainte-Mère chef Ivan Vautier appears at the London Jazz Festival this Saturday afternoon? The menu starts with a capuccino of woodland mushrooms and Isigny camembert cheese, whizzed up in a blender and foamed through a siphon. Horn of plenty fungi start life on the woodland floor [...]
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Cooking up a storm a the London Jazz Festival
Friday, October 29th, 2010
Isigny Sainte-Mère chef Ivan Vautier will be appearing in the London Jazz Festival on November 13 to repeat the set he did with Andy Sheppard at Coutances last year. Accompanied by percussionist Michel Rabbia, and saxophonist Andy Sheppard at the Queen Elizabeth Hall, Ivan will be cooking live again in Jazz et Cuisine. TV cameras [...]
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Concert piece
Saturday, December 26th, 2009
Speaking to the Isigny Sainte-Mère chef Ivan Vautier about his jazz concert performance with Andy Sheppard earlier this year, he was clear that he wanted to turn out recipes that would be impossible with a conventially-equipped domestic kitchen. His recipe for galettes, topped with a 65 degree egg and laid out on a cappucino of [...]
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Preparation first and foremost
Thursday, December 24th, 2009
Finger food need not mean undistinguished or bland, but it does mean presenting food in a form in which it really can be eaten with fingers. Isigny Sainte-Mere chef Ivan Vautier puts a lot of time into his preparation which means that most of the real work is done before service starts: take his recipe [...]
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Versatile Cassis
Tuesday, December 22nd, 2009
Lurking in the back of every French kitchen cupboard will be a bottle of Crème de Cassis, a sweet blackcurrant liqueur with multitudes of uses. In his recipe for venison chops, Isigny Sainte-Mère chef Ivan Vautier uses it to add colour on the plate and sweetness in the eating. The full recipe is here: http://www.isigny-ste-mere.com/EN/r_viandes.php?id_type_recette=2&numero=18 [...]
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Poached pears: a Christmas stand-in?
Monday, December 21st, 2009
Feeling like a change from Christmas pudding this year? Isigny Sainte-Mère chef Ivan Vautier has published numerous dessert recipes, including this one with poached pears at http://www.isigny-ste-mere.com/EN/r_dessert.php?id_type_recette=4&numero=27&page=1 It’s worth making sure that the pears are quite firm, so that they do not turn to a mush after being cooked. The result will still be edible, [...]
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Celebrating the new scallop season
Saturday, December 19th, 2009
Seafood and a lot of inshore fisheries can be considered as extensions of the terroir notion, since the seabed that forms the continental shelf is contiguous with the land that supports the more readily accessible products of a terroir. By the same token, the inshore waters are fed by the rivers that cross the landscape. [...]
