Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

Pumpkin Pie

My best pumpkin pie yet!

Artichokes and Lamb Noisettes with Potoatoes and Beans

Artichokes and lamb or lamb and artichokes. Whichever, it’s a brilliant combination.

Marisa’s Pasta

Well, hers, mine – and Norma’s too…

Caponata with Cinnamon Basil Flowers

Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.

Gnocchi with Tosi Gorgonzola Cheese Sauce

Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),

Asparagus Vignarola Pappardelle

This recipe uses a vignarola recipe but combines with pasta. A very good combination…

White Asparagus, Butter Sauce, and Prawns

This is a spring asparagus dish – but not as we know it…

Shoulder of Pork with Potato Dumplings and Red Cabbage

This is the dish you can find at Seins’ Kingston branch called: Schweinebraten mit Kartoffelknödel und Rotkraut. I had if for my birthday meal with family and friends: it was a perfeect meal, in wonderful company.

German Hot Dog

This is one of my favourite things.

Creamy, Buttery Asparagus Risotto

‘Risotto is my favourite dish, ever.’

Steak Haché, Sauce au Poivre et Frites

Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the highlight is the steak haché. Here’s my version.

Apple Strudels

Apple strudels for the whole family to make and enjoy.

Dad’s Unctuous Braised Pork Belly

There’s a big culinary issue at stake here. Is pork belly skin and fat best when its crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.



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