Category Archives: Stocks and Stock Making

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

Pigeon Fancier

Disappointment evaporated into happiness when I went to my source of farm chickens from Gascony to be told there’d been no shipment this week from the country of d’Artagnan, Pousse Rapière and Pierre Koffmann, but then I found Anjou had … Continue reading

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Posted in Alcohol, Belgian Cooking, Bread, French Regional Foods, Game, Pigeonneau, Poulet Fermier, Proscuitto Crudo, Real Chinese Cooking, Sout West France Cuisine, South West French Cuisine, Speciality Chicken, Stocks and Stock Making | Tagged , , , , , , , , , , , , , , | Leave a comment

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