Category Archives: Choucroute

Lentils, Shiny Gold and Strong Hopes

‘Turn out the lights, the party’s over They say that, ‘All good things must end’ Let’s call it a night, the party’s over And tomorrow starts the same old thing again’ So sang Willie Nelson. One year ends and another … Continue reading

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Posted in AOC, Baccala, Blue Collar Gastronomy, Capon, Caponisation, Cheese, Chicken, Choucroute, Cipriani, DOP Basilico Genovese, Fermented Foods, Foie Gras, Fruits Glace, Game, Genoa, Harry's Bar, Label Rouge, Pecorino Romagna, Pesto alla Genovese, Pesto alla Genovese, pied de Porc, Polenta, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Real Italy, Rice, Risotto, Salt Cod, Simple Food, Stocks and Stock Making, supermarkets, Trotters, Venice, Walk with Joy | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Steingarten’s ‘True Choucroute’ Inspired Me

When I fell on an article in American Vogue about the Choucroute Garni, I was intrigued. A dish I’d loved for years was being reviewed and investigated as if forensically by an erudite Harvard educated lawyer who wanted to know … Continue reading

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Posted in Blue Collar Gastronomy, Choucroute, Fermented Foods, French Markets, Good Potatoes | Tagged , , , , , , , , , , , , , | Leave a comment