Category Archives: Batterie

Beatrice’s Flaming Risotto

Time’s come to write about risotto again. Inspired by a not-for-me risotto served in a trendy and otherwise good restaurant, we got around to talking rice. Red wine risotto is a challenge which starts with its off-putting colour. To be … Continue reading

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Posted in Alcohol, Batterie, Beef, Blue Collar Gastronomy, Classic Rice Dishes, Harry's Bar, London Dining, Memories, Po Valley, Real Italy, Rice, Risotto, Stocks and Stock Making, Uncategorized, Veal, Venice, Vitellone, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

Knew Chefs, Shot Stars

Golden ages come and they go – now is no golden age for stellar cooking (more a silver and ascending phase), but another will be upon us sooner than we think. Tournus based Michelin-starred young chef, Jean-Michel Carrette was proof … Continue reading

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Posted in Alcohol, American Dishes, Archaeology and Food, Batterie, Blue Collar Gastronomy, Food Influencers, Food travel, French Markets, French Regional Foods, Great Chefs, Kitchen Tips, New Chefs, pied de Porc, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Real Italy, Simple Food, Sout West France Cuisine, Spanish Cooking, Terroir | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

The Friday Stockdish

How our tastes change.  As a teenager I dreaded the Friday lunch during my heady days in the Aveyron. It would hit me each Wednesday that we were on countdown to the most frightful meal of the week. How could this dish fit into cooking … Continue reading

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Posted in AOC, Baccala, Blue Collar Gastronomy, Brassserie Lipp, Burgundy, Cazuela, Cazuela, Cicchetti, Curing and Smoking, Norway, Onions, Poulet, Poulet de Bresse, Poulet de Bresse, Salt Cod, Spanish Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment