Thursday, 11 October 2007

If you feel the need for an impressive, albeit expensive meal, perhaps to impress someone, or just plain indulge yourself for once, this recipe has to be top of my list. The English like to claim this recipe as their own, but the French also have a claim, calling it, “Boeuf en croute.” Either way, I like to think of this as the first “fusion” recipe, because I can see how the two culinary cultures combined for this. So, I am giving equal credit to England and France.

Some people have trouble making pastry, so I am going to let that slide for once. If you don’t enjoy making pastry, go ahead and buy some ready-made. That’s something you will rarely hear from me, but I totally understand because pastry making needs a large flat surface to work on and many kitchens just don’t have enough room, mine included. Just make certain it’s flaky pastry.

Read the rest.

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