Waking up on Vingilótë
Irene and I are swapping places here on Barbados. I left Seattle at 12:25, traveled 20+ hours, four legs of 11+ hours flying. But I made it, and I woke up on Vingilótë looking out on Carlisle Bay,...
Author: Edwin Voskamp
Our traditional New Year’s Eve meal
Our traditional New Year's Eve meal. Avocado starter, with a scratch-made mayo base whisky sauce. Then a Caesar salad, made with butter lettuce heart leaves rather than romaine, and a scratch made...
Well, the decade’s over
Well, the decade's over. It was the best decade of my life. Life Is Good
Happy new year, y’all!
Happy new year, y'all! May the new year, new decade, new rest of your life bring you what you wish for. Be well
Wim my taste for whisky runs more to the Irish
Wim my taste for whisky runs more to the Irish.
Two secrets of cooking
Two secrets of cooking: Weighing ingredients rather than measuring by volume (I have two Ozeri Touch Professional that read in grams, milliliter, poundscc BBC and ounces, and fluid ounces, and rare...
Assembly of the Beef Wellington
Assembly of the Beef Wellington: FIllo dough, shingled in prosciutto, spread with duxelles, reduced with whisky and cream, rolled with the browned, painted with mustard/horseradish beef, rolled up...
Ingredients to Beef Wellington Center cut tenderloin…
Ingredients to Beef Wellington Center cut tenderloin, the chateaubriand; puff pastry dough; double cream, soy sauce, and Marmite; Welsh single malt aged in Madeira casks; duxelles; hot English...
In case folks missed it
In case folks missed it.
Christmas dinner: marrowbones with toast and Beef Wellington mixe
Christmas dinner: marrowbones with toast and Beef Wellington mixed fingerling potatoes fried up with shallots and thyme and pancetta (there's thyme in the duxelles layer and I use pancetta as the...