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Category Archives: Alliums
Praise be, where praise should be
When an English actress called Rachel who chooses to live in Rome contacted me yesterday for my preferred way to dress puntarelle little did I know there’d be a chain reaction. Puntarelle is a deliciously bitter tasting leaf adorned with what look like … Continue reading
Posted in Alliums, Anchovies, Basil, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Chicken, Faella, Fish, Food of the Ancients, Genoa, Pesto alla Genovese, Real Italy, Risotto, Stocks and Stock Making
Tagged Anchovy Fillets, Brocolli, EVOO, Faella Pasta, Garlic Cream, Lemons, Pestle & Mortar, Sicilian Sea Salt, Spaghetti
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Tripe’s neither Tripe nor Trite
Swallow hard, get over your fear of wobbly foods and take a forkfull of tripe. Prepared as they do across Europe, tripe only ever disappoints if the cook is a lightweight. Tripes à la mode de Caen is a mainstay of French … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Callos, Chicken, Dim-Sum, Genoa, Il Genovese Restaurant, Offal, Onions, Pesto alla Genovese, Poulet Fermier, Real Italy, Tripe, Trippe
Tagged 'French Provincial Cooking' by Elizabeth David, Blue Collar Gastronomy, Callos, Cidre de Normandie, Cork City, Genoa, GM-Free Chickens, il Genovese, Oxford Food Symposium, Pesto alla Genovese, Pesto Rossi, Poulet Fermier, Poulet Noir, Roberto Panizza, Roy Shipperbottom, Seasonal Produce, Sofrito, Tripas, Tripe, Tripes a la mode de Caen, Trippa, Trippe
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Fiddleheads and Pig Cheeks
Friday morning and up well before 06h00 to prepare and cook Pig’s Cheeks so we have special dinner when our boys and a school friend come home tonight – and we return from a very cold East Sussex. Follow the thread and … Continue reading
Posted in Alcohol, Alliums, Kitchen Tips, Memories, Seasoning, Simple Food
Tagged Bracken, Braising, Cartouche, Cornichons, Cottage Pie, Fern Fronds, Fiddlehead Ferns, Katie Stewart RIP, Lancashire Hot Pot, Les Joues de Cochons, Les Joues de Porc, Maine, Nicotine, Oregano, Pickled Red Cabbage, Pickled Walnuts, Pickles, Pig Cheeks, Sauteing, Shepherd's Pie, Wild Sicilian Origano
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Sauce Source
Why does sauce making get folks into such a proper lather? Gravies and sauces get confused. How to present a dish in its full glory? The routine is familiar and would have been heard in a million or more homes … Continue reading
Posted in Alcohol, Alliums, Batterie, Black Peppercorns, Blue Collar Gastronomy, Burgundy, Chicken, Citrus Fruit, Fonds and Jus, Great Chefs, Onions, Stocks and Stock Making, Wild Funghi
Tagged Airelles, Aromatics, Auguste Escoffier, Calvados, Citrus, Cognac, Confits, Dried Porcini, Escoffier, Fonds, Fumets, Good Vinegars, Sauciers, Stocks, Wine
2 Comments
First Catch, then Cook Your Poularde
Contrary to what we thought, Hannah Glasse never wrote that immortal phrase ‘first catch your hare’ – an instruction she was credited with from one of the very first English language cook books from 1747 - ‘The Art of Cookery’ - reproduced so lovingly by … Continue reading
Posted in Alcohol, Alliums, AOC, Black Peppercorns, Blue Collar Gastronomy, Burgundy, Capon, Caponisation, Chicken, Fonds and Jus, French Regional Foods, Guinea Fowl, Left Overs, No Compromise Shopping, Poulet, Rice, Risotto, Speciality Chicken, Stocks and Stock Making, Terroir, Vinegars
Tagged 'First Catch Your Hare', 'The Art of Cookery', AOC Poulet de Bresse, Champagne Vinegar, Chapon de Pintade, Chapon du Canard, Charbonneax-Brabant, Clovis Vinegar, Galette des Rois, Hannah Glasse, King's Night, Les Glorieuses de Bresse, Loue, Louhans, poularde de Bresse, Pre-Alpi Butters, Prospect Books, Rheinpfalz, Riesling, The Bresse d'Or, Vinaigre de Reims
2 Comments
Gunton Arms for Fire, Deer and Art
Connection and seeming coincidences so often thread through this blog. For one who doesn’t believe in coincidence, perhaps something’s going on. Here’s the most recent happening. Earlier in the summer I was invited to have lunch in North Norfolk. I was taken to … Continue reading
Posted in Alcohol, Alliums, Batterie, Beef, Blue Collar Gastronomy, Brassica's, Bread, Ingredients, Offals, Pork, Venison
Tagged 'In Search of TASTE', 'Tete de Cerf', AA Gill, Aged Rib of Beef, Ch Mouton-Rothschild, Ch Petrus, Chef Stuart Tattersall, Cromer Crabs, Francis Bacon, Ivor Braka, J Baker's Bistro Moderne, Jay Rayner, Keith Reeves, King's Lynn Shrimps, Lucien Freud, Mark Hix, Neil Nugent, North Norfolk, Open Fire Cooking, Picpoul de Pinet, Stuart Tattersall, Sunday Times, Tete de Veau, The Gunton Arms, Venison, Venison Offals, Vermentino
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Feasting at Family Table with a Fine Man
A weekend of feasting ended last evening with a dinner centred on Risotto alla Milanese – the saffron-infused risotto sometimes served with classic Osso Buco. In a week when a friend – known to all as The Pocket Chef* -pointed out … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Brassica's, Brassica's, Fish, Fonds and Jus, Game, Good Potatoes, Healing Foods, Label Rouge, Risotto, Stocks and Stock Making, supermarkets, Traditions at Table
Tagged Brussels Sprouts, Caper Sauce for Trout, Capon's of Rochester, Crushed Potatoes, Flageolet Beans, Frightening the beans, Haggis, Hotel Westminster Le Touquet, Isle of Man Lamb, Label Rouge, Lancashire Moss, Macsween's Haggis, Morrison's, Roast Pheasant, The Pocket Chef, www.walkwithjoy.com
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