Category Archives: Cazuela

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

First in Britain – ‘Le Grand Maitre’ at Our Table

A text message pings in from Arnaud, a guy I’ve never met – “meet me on Smithfield Market in the morning at 06h00” he wrote. Arnaud visits London once a month to look after the affairs of Loué, my favourite poultry … Continue reading

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Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Cazuela, Chicken, Fonds and Jus, Food Influencers, Food Marketeers, food politics, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, IGP, Label Rouge, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Risotto, Salad, Simple Food, Stocks and Stock Making, supermarkets, Terroir | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments

The 60’s Stock Fish Blues

When I used to visit the Aveyron as a teenager I would dread the Friday lunch. The feeling would start around Wednesday and be at fever pitch by late Friday morning as we laid up the cafe tables and polished the glasses for lunch … Continue reading

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Posted in Brassserie Lipp, Cazuela, Cazuela, Fish, Food travel, Good Potatoes, Harry's Bar, Ingredients, Norway, Real Italy, Spanish Cooking, supermarkets, Venice | Tagged , , , , , , , , | Leave a comment