the best sauce for fish *ever*
Isn’t it nice to try something new now and again? Believe me, I am all for cooking the same things over and over, especially in…
Monthly Archive: January 2011
Brill with Beurre Noisette Sauce
Brill With Beurre Noisette Sauce (serves 4) 4 fillets skinless brill 1/2 cup/110 grams salted butter handful flat-leaf parsley, chopped 2 tbsps whole capers fresh black…
getting through January
Have I aged over the last 21 years? What do you think? In response to an implicit challenge from my ageless buddy Alyssa, who posted…
