lostpastremembered gallery

Apple Meringue
#146944
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From the last Lunch on the Titanic, apple meringue - baked apple and custard with an ethereal meringue - old fashioned and romantic.
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Goose Meatballs w/ Fig Glaze
#144281
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Richly flavored meatballs made of ground goose (or duck or turkey) with an addictive fig glaze. Perfect for a party!
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Crepes Suzette
#143199
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Crepes Suzette, butter and orange laden favorite of Edward VII, inspired by a dinner at Downton Abbey
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Gorgonzola Bacon Puffs
#141733
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Gorgonzola bacon puffs with Rare Wine Company Madeira –- an favorite at Oxford dinners that will soon be yours.
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Lobster Newberg
#140360
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Lobster Newberg, luxurious and remarkably simple to make. One of the best things you'll ever taste... you'll feel like Rockefeller!
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Hangover Hash
#139276
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Hangover Hash....using up holiday leftovers in a big way... the best hash on the planet.
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Chestnut Ice Cream with Blackberry
#138291
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Chestnut Ice Cream with Profiteroles and a blackberry sauce.... perfect for the holidays!
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The Original Merguez
#136866
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This is the original merguez.. the one that predates the new world and its chilies. It is a killer with pomegranate and a secret ingredient
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Garbure, French Stew with Goose
#135558
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Garbure, a heavenly French stew made from Schlitz smoked goose, pork sausage, chestnuts and tons of gorgeous vegetables
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Duck with Port and Sour Cherries
#133369
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Making food for movies, duck with port and cherries for real, something a little different to last 12 hours on set!!
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Lamb Rutibaya
#131876
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Ancient Persian Lamb dish with pistachios, almonds, dates, rose and saffron and other magical spices... fit for 1000 and 1 nights.
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Ham w/ Hazelnut Biscuits
#128811
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Deviled Ham with Hazelnut biscuits and warm spiced pomegranate cider... perfect for a tailgate party!!
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Perfumed Port with Chocolate
#127577
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Warmed port with chocolate, perfumed with rose and exotics... perfect for Halloween!
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Roman Chicken Salad
#125256
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From Apicius, a 2000 year old recipe. A molded chicken, cucumber and pine nut salad with a celery seed dressing.
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Gruyere Fondue Ravioli with Beet
#124014
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Ravioli filled with a molten gruyere fondue and beet sauce and poppyseed vinaigrette... a genius idea from 3 star Le Calandre.
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Veal Tenderloin Fricandeau
#122835
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Veal Fricandeau, a meltingly tender veal tenderloin from D'Artagnan with fennel mashed potatoes. An old-fashioned technique works magic!
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Fish Stew with Red WIne
#120870
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Fish stew with red wine, potatoes and bacon and a secret ingredient –– from the New York Times circa 1904 & homemade butter crackers.
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Pasta w/ Truffled Foie Gras
#120151
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Pasta with truffled foie gras from D'Artagnan and artichoke on a demiglace sauce with a crisp parmesan crust... one of the best ever!
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Robiola,Truffle Oil, Zucchini Pizza
#118467
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Pizza with robiola cheese, zucchini, mushrooms and truffle oil... it's a pizza that went to finishing school!
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Beef and Lamb Sausage Pie
#116202
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Beef and Lamb sausage pie with orange and a saffron rose scented crust, a dish fit for a king!
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Chicken Sausage with Artichokes
#115728
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Homemade chicken sausage, full of herbs, spices and bacon –– with artichokes, berries and a sauce inspired by a 400 year old recipe.
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Roast Chicken
#114153
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Roast Chicken with preserved lemon from a 16th century recipe.... they really knew what they were doing!
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Gooseberry-Elderflower Syllabub
#113182
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Gooseberry-Elderflower Syllabub, a wine rich cream with an Elderflower kick from St Germain Liqueur. Dessert and after-dinner drink in one!
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Lamb with Barley and mint
#112361
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Lamb with Barley and mint based on the oldest recipe in the world... it was written on clay tablets and it's delicious!
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Red Robin, Apple Pudding
#110173
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Red Robin, an old-fashioned dessert from Olana with pureed apples in a rich custard... delicious!
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Arista: Pork Tenderloin, Rosemary
#109153
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Arista, pork tenderloin stuffed with rosemary, thyme, fennel pollen and pepper is delicious with roasted potatoes with olives.
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Fava Bean Cassoulet
#107536
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Fava bean cassoulet with duck confit and pork belly is a grand alternative to baked beans... inspired by Paula Wolfert and André Daguin.
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White Asparagus in Puff Pastry
#101574
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White Asparagus in puff pastry with a wine-glazed custard from a long lost restaurant.
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Eggs, Smoked Salmon
#98827
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Dutch Sauce - a different Hollandaise with cream and elderflower –– add smoked salmon and asparagus and you will be in brunch heaven.
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Fish Soup with Rouille
#97806
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Fish soup redolent of orange and saffron with an inspired garlicky rouille inspired by the magical city of Marseille.
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Lentil Chili Soup w/ Sherry
#94164
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Lentil Chili Soup with Sherry Cream and a hint of Aftelier Petitgrain Orange... it's one voluptuous bowl of red!
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Raspberries w/ Rose Cream
#91229
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Warm Raspberries with Aftelier Rose Cream and a dusting of magical ambergris for a romantic Valentine's Day dessert.
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Chawan-Mushi, Silky Custard
#89579
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Chawan-Mushi, a briny custard with shrimp, spinach and matsutake mushrooms...Japanese comfort food!
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Chestnut Lentil Soup
#88675
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Soon this tousle of croutons, foie gras, cheese and smoked duck will be covered by a molten blanket of chestnut lentil soup!
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Sea Urchin Soufflé
#87821
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Sea Urchin Soufflé, ochre foam, richly flavored with madeira and light as air... just too luxurious for words.
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Cassoulet
#86873
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Cassoulet from D'Artagnan's amazing duck confit, pheasant, sausages and a little Gscon magic...the ultimate comfort food!
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Gin Punch a la Fuller
#85498
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Gin Punch with sour cherry, gin and Aftelier's Fir essence... a little Christmas in every swallow!
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Trinidad Punch
#84831
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Trinidad punch from 1869: Chocolate, coconut milk and rum make a special holiday drink!
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Punch Romaine ala Hall
#84130
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Punch Romaine a la Hall, sherry, rum, pineapple, cider with meringue... a boozy frozen treat for the holidays.
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Frango Mint Ice cream Pie
#83289
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Frango Mint Ice Cream Pie from Marshall Field & Co., minty chocolate ice cream with a toffee top is an irresistible classic!
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Nesselrode Pudding
#81732
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Nesselrode Pudding, Chestnut ice cream with maraschino sauce, a Mark Twain favorite perfect for Thanksgiving
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Soul Cakes
#79430
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Soul Cakes for Halloween, full of golden Saffron and rose sugar from the 17th Century!
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Bialy
#78681
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Bialys from a recipe straight from NYC's Grand Street and full of onion poppyseed goodness!
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Pomegranate-rose Ice Cream
#77832
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Pomegranate-rose ice cream in a Victorian "penny lick" glass.
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Quail in Puff Pastry
#75027
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Quail in Puff Pastry( made with duck fat and butter!) foie gras and truffles, inspired by the great film Babette's Feast.
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Orange Ice Cream Flowers
#74125
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Flowers of Orange Ice Cream with Orange Flower Water, dramatically beautiful & easy to make!
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