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Polina Pen

Writer, Photographer and Professional Eater
Polina Pen has written 37 posts for Madame Po's Supper Club

Chef Alessandro Riccobono on Cooking – “It’s more of a lifestyle than a job”

Chef Alessandro Riccobono from The Hide (39-45 Bermondsey Street, SE1) agreed to talk to Gourmet Pursuits about food, cooking and life in general. Working in London for the past 8 years, he has some interesting insights to share with our readers. We arranged to meet at his home, where he feels most comfortable playing guitar … Continue reading

Maclean’s Top 50 Canadian Restaurants for 2012

I just came across upon Maclean’s Top 50 Canadian Restaurants and decided to share them with you. The list was compiled by Maclean’s food columnist Jacob Richler, who “aimed for a balance of old and new, cheap and pricey, casual and posh. The only thing they [the top 50 restaurants] all have in common is … Continue reading

Perfect Lemonade

I love lemonade and there isn’t anything more refreshing in summer. Non-alcoholic, that is. So I was obviously very happy to hear that Felicity Cloake has done her experiments to determine how to make the perfect lemonade. The whole article you can read here, along with the rest of the recipes she tried, but here … Continue reading

Goat’s Cheese Panna Cotta with Beetroot

Yes, that is right – beetroot! This recipe is an instant winner! The creamy indulgence that is the panna cotta perfectly blends with the sweet tanginess of the beetroot sauce; a slice of crispy beet adds texture and another dimension to this beautiful desert. Added bonus is the fact that it couldn’t be easier making … Continue reading

Festive Gourmet Feast Special: Langoustines with Garlic, Thyme and Lemon Mayonnaise

Serves 4 Any leftover mayonnaise will keep for a couple of days, just cover and chill. Prep: 15 mins; Total time: 1 hr Get Ahead: Make up to the end of step 4 the day before and chill it. Ingredients: 2  garlic bulbs, halved horizontally a few thyme leaves 250 ml rapeseed oil, plus 2 … Continue reading

Gordon Ramsey’s Pan-fried Duck Breast with Spiced Orange and Cranberry Sause

Gordon recommends that you buy either Gressingham or Barnaby duck breasts – both breeds are prized for their superlative flavour. For convenience, the sauce can be made in advance and reheated just before serving. P.S. – The duck breast on the picture is overcooked. Don’t do that. Overcooked duck breast feels like eating a shoe. … Continue reading

Festive Gourmet Feast Special: Chocolate Hazelnut Meringues with Kumquat Compote

Serves 8 Prep: 25 mins,Total time: 2hrs plus cooling One can make both the meringues and the compote a couple of days ahead, provided the meringues are stored in an airtight container. Ingredients: For the meringues: 4 large egg whites 300 g icing sugar, sifted 1 tbsp lemon juice 1 tbsp cocoa powder 50 g … Continue reading

Gourmet Wine and Champagne List

Gourmet Red Wines I start with my ultimate favourite, Taylor’s Quinta de Vargellas Port, Douro, Portugal 2001! When it comes to red wines, I am a fan of port. And you? Taylor’s Quinta de Vargellas Port, Douro, Portugal 2001 (£25 reduced from £28 until 30 January, 2012, Majestic; £27.99, Uncorked; £28.40, Tanners) Made in years … Continue reading

Thanksgiving Dessert: Pumpkin Cheesecake With Pecan Crust and Whiskey-Caramel Topping Recipe

An American recipe, with lots of subtle tastes and fine layers. Just the way I like it. It’s a special treat for special occasions. Prepare in advance and be ready to labour! Original article on the Guardian website, taken from David Lebovitz book, Ready for Desert – My Best Recipes – http://www.guardian.co.uk/lifeandstyle/2011/nov/22/thanksgiving-dessert-pumpkin-cheesecake-pecan?INTCMP=SRCH    Makes one 23cm … Continue reading

Sparkly Christmas Cocktail – Part II of the Gourmet Christmas Recipe Series

Sparkly Christmas Cocktail Being still on the topics of drinks, I want to share with you this elegant cocktail, that is both very easy to make and will impress your guests immensely. It has been tested and I guarantee it will live up to anyone’s high gourmet standards. Prepare the mixture and decorations in the morning, then add the … Continue reading

Chestnut Liqueur with White Truffle: Part I of the Festive Gourmet Menu Series

The festive season is approaching and I’ve been thinking what mighty concoctions and gourmet experiments I would like to offer to my guests this festive season. I’ve been doing some research in various printed and online versions and I will share some of the brightest ideas with you in the next couple of weeks. Hopefully … Continue reading

Riesling Strawberry Slushy

  I came across this wonderful blog today called With Style and Grace (Inspiration for a Stylish Life) and it turns out they have a big selection of exciting food and drinks recipes. Here is one that immediately grabbed my attention: Riesling Strawberry Slushy Ingredients 2 cups hulled strawberries 1 bottle [750ml] dry Riesling 1 … Continue reading

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