Saturday 31 May
Just a couple of pork medallions,
patted with rosemary and simply pan-fried, served alongside an ample heap of sliced fennel,
braised in wine and butter.
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2014
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June
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- Meatloaf with Carrots and Potatoes
- Penne alla Stilton
- Sausages, Peppers, Onions
- Duck with Cherries
- Avocados Stuffed with Mackerel Salad
- Penne with Smoked Salmon and Peas
- The Sunday Roast
- Frittata and Salad
- Chicken with Lemon and Cilantro
- Penne with Ham, Mushrooms, and Asparagus
- High Table with Melanie and Sam
- Murray Court Drinks Party
- Roast Beef Salads
- High Table at Worcester
- High Table at Queen's
- The Roast Beef of Old Oxford
- Avocados with Mackerel Mayonnaise
- Lamb Sausages and Peppers
- Asparagus, Artichokes, and Favas
- Salad of Trout
- Trout and Salads
- Pork and Fennel
- Festival of Gloucester Green Cheeses
- Pasta Primavera
- Breams of Glory
- Curried Lamb and Lentils
- Penne Puttanesca
- La Tequileria in the Airport
- Post-Nuptial Enchilada Casseroles
- Las Brisas, Lubbock
- In the Air to Texas
- "She Stoops to Conquer" Picnic
- Christ Church Cookoff
- Spring Chicken Soup
- Chicken - yet again? - with Mushrooms and Celeriac
- The Joiner's Arms, Bloxham
- Chicken - again? - with Onions and Tomatoes
- High Table at Christ Church
- Roast Pork and Endives
- Gee's, Oxford
- Restaurant Eleven, Bath
- Brasenose High Table
- Sausages and Cauliflower "Mash"
- Non-British Roast Pork with Root Vedge
- Sloppy Shepherd
- High Table at Corpus Christi
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June
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About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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