Sot-l’y-laisse

Sot-l’y-laisse – this translates into “The Fool Leaves It”. It’s also the French term for the “oysters” on a chicken or other fowl. Those deliciously tender and flavorful morsels between the thigh and the backbone are, to a certain extent, what this site is about...[MORE]
Monthly archive November, 2006

Latest Creation – Poached Pear Tart

Here’s this year’s Turkey Day dessert installation – Poached Pear Tart!

Latest Creation – Steamed Pork Buns

So, to tap into Asian culture in a proper way one must cook proper Asian cuisine. Here’s a start. Maybe the recipe will eventually follow: Pork Filling. Is there any other meat for this? No. Home Made Dough! Rollin’ it OUT! Pack it up. Pack it in. Filling the Steamer! Ready to Steam Ready to...