I have two words for you -- food porn. At Home with May and Axel Vervoordt is a big old book of food porn. I am not saying it is wrong. I am just saying it is! Frankly, no one loves food porn more than me. Clearly, if you were hanging out in Belgium and May Vervoordt says come on over for quick bite, you would go. The food would be great. The food in this cookbook is nice and tasty. There are a lot of ingredients that sit squarely on the spice rack. There is not a lot of meat. The food is surrounded by dreamy castle shots and rich place settings. A reasonably accomplished home cook could pull off anyone of these recipes and be the toast of the kitchen. I don't mean to complain, but lets review.
If you lived here:
If your husband was a noted antiques dealer and decorator whose clients list included Bill Gates and Sting:
If you has access to a vast array of dishes and china and whatnot's:
If you oversee a staff nearing 100 including your chef:
My best guest is that you could set a nice table with nifty grub for family and friends. It is not a criticism, it is just a fact. You might pick a nice dessert like this one.
Pears With Citrus Fruits and Cinnamon
4 small pears
1 orange
I lemon
2 cups water
1 cinnamon stick
1 tablespoon chopped fresh gingerroot
1 pinch of saffron powder
½ cup agave syrup
Peel the pears and cut them in half lengthwise. Cut the orange and lemon into ¼ inch strips, retaining the skin.
To make the syrup, boil 2 cups water. Add the cinnamon stick, ginger, saffron, lemon and orange strips, and let infuse for 10 minutes. Poach the pears in this liquid, heated to 175-195 degrees, for 10 minutes. Remove the pan from the heat and leave the pears to cool in the pan.
Remove the pears from the pan. Strain the juice. Pour the juice over the pears and serve.
May likes them with a nice chocolate dessert or with one's morning muesli. Yes it is basically poached pears. But it is poached pears with lemon and ginger and saffron and agave syrup. Poached pears fit for the finest trailer park or 50 room castle. Enjoy.
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