Category Archives: Cazuela

So Far From The Madding Crowd

By Vicky Hayward – the independent food writer who chooses to live and work in Madrid  Today please welcome a new departure for garethjonesfood as we celebrate the true meaning of independence in our food culture. Here is a timely … Continue reading

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Posted in Blue Collar Gastronomy, Cazuela, Food travel, Foraging, Lamb & Mutton, Spanish Cooking, Terroir | Tagged , , , , , , , , , , , , , , , , | Leave a comment

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

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