Category Archives: Alliums

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

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Posted in Alcohol, Alliums, Batterie, Beef, Blue Collar Gastronomy, Brassica's, Bread, Ingredients, Offals, Pork, Venison | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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

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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 , , , , , , , , , , , , , , , | 1 Comment

Autumn’s in the Woods

Do I have a favourite season? Immediately I’d say Autumn because long hot sunshine days rather pull me down. But this is rubbish.  All the seasons have their special moments and merits.  Autumn just happens to over brim with Richness, … Continue reading

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Posted in Alcohol, Alliums, Black Peppercorns, Blue Collar Gastronomy, Dry Martini, Food travel, Foraging, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Real Italy, Richard Olney, Stocks and Stock Making, The Good Cook Series, Wild Funghi, Wine Boxes | Tagged , , , , , , , , , , , , , , , , , | 1 Comment

Two Buses and a Pre-Historic Encounter

You know the English saying – you wait for ages at the bus stop and then two or more buses arrive together. This just happened to me. One week the Poissonnèrie Municipale at Le Tréport (Normandy), then a week and a … Continue reading

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Posted in Alliums, Archaeology and Food, Basil, Blue Collar Gastronomy, Cicchetti, Classic Rice Dishes, Fish, Food of the Ancients, Food travel, Foraging, Ligurian, Nonna's Cooking, Origins of our food, Oysters and Shellfish, Puglia, Pugliese, Real Italy, Rice, Risotto, Terroir, Wild Food, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Fish Foie Gras?

Sometimes we get to shop in near Heaven – we did last week when we escaped the supermarket and took our money to the real marketplace.  This is where most traders are experts and conversation is encouraged. You engage and they love … Continue reading

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Posted in Alliums, Blue Collar Gastronomy, Fish, Foie Gras, French Markets, French supermarkets, Sensory Cooking, Simple Food, Techniques, The Food Business | 3 Comments

The Joy that’s Dim Sum

Dim-Sum slipped quietly and without fuss into London’s then new Chinatown district in the late 70s. Like so much of the Chinese kitchen, they like to keep stuff to themselves.  The Dim-Sum was mainly to attract the then growing bands of Chinese … Continue reading

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Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassica's, Chicken, Dim-Sum, Fish, London Dining, Memories, Oysters and Shellfish, Real Chinese Cooking, Rice | Tagged , , , , , , , , , , , , , , , , , , , , , | 6 Comments

I Found my Apulian Fava

Surrealism is a near daily overly used and, worse, largely misunderstood term. When you walk into London’s Queen’s Club, past three shiny patent leather black Maybach’s into a simple dining room overlooking immaculate tennis courts to meet Peppe Zullo – that’s surreal. Maybach’s stand for vulgar … Continue reading

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Posted in Alcohol, Alliums, Archaeology and Food, Aubergine, Blue Collar Gastronomy, Eggplant, Food of the Ancients, Ligurian, melanzane, Origins of our food, peasant cooking, Pugliese, Real Italy, Southern Italy, Terroir, The Moors | Tagged , , , , , , , , , , , , , , , , , , , | 2 Comments