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Category Archives: Brassica’s
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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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
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassica's, Chicken, Dim-Sum, Fish, London Dining, Memories, Oysters and Shellfish, Real Chinese Cooking, Rice
Tagged Air Bladder of the fish, Authentic Chinese Cooking, Best Value Eating in London, Blue Collar Gastronomy, Cheun-Fung, Chickens' Feet, Chilli Sauce and Oil, Chinese Beers, Chinese Kitchen God, Chinese Tea, Chop Stick Etiquette, Cognac, Cognac from Teapots, Dim-Sim, Duck Webs, Fish Maw, Joy King Lau, Norman Han, Sherry, Spectator Scoff, Tea Etiquette, Wafer Wrapped Prawns
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Broccoli has the Power to Divide
From an American president who famously told his country that having loathed broccoli all his life, he’d decided it would never be on White House menu’s for as long as he stayed in his Oval House. The broccoli farmers of … Continue reading
Posted in Alliums, Best Pasta, Blue Collar Gastronomy, Brassica's, Nonna's Cooking, Onions, Real Italy, Salad, Southern Italy, Techniques
Tagged Broccoli, Cime di Rapa, Friarielli, Gennaro's Delicatessen, Lazio, Naples-Campagna, Orecciette, Oval Office, Pancetta, President Bush Snr, Puglia, White House
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Another Thanksgiving Feast
Thanksgiving is not unique to the US each November. This Sunday and Monday – November 20/21 – Venetians in their thousands will make the slow pilgrimage across the Grand Canal on a specially erected temporary wooden bridge to their cherished … Continue reading
Good Greens
This has been a year if ever there was to celebrate green food – this year’s crops have been the best for some time. Peas and broad beans in particular have been special – no horrid mealy texture in either. We have … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Brassica's, Cauliflowers, Ingredients, Salad, Terroir, Watercress, Wine Making and Viticulture
Tagged Anthony Blake, elebrate, Francis Fod Coppola, Joe Allen, Kistler Vineyards, La Petite Cuisine, Le Loire, Les Halles, Long cooking vegetables, Primeurs, Touragelle
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Broccoli – the Confused Cauliflower with Roman Roots
Broccoli – love it or loathe it, like its cousin, the cauliflower. I love both so don’t understand how you could not like broccoli (or cauliflower). Early botanists were confounded as to quite how it grew its curd, they just knew it did. … Continue reading
Posted in Blue Collar Gastronomy, Brassica's, Cauliflowers, Fish, Healing Foods, Kitchen Tips, Real Italy
Tagged Blue Collar Gastronomy, Broccoli, Chinatown, Chinese Cooking, Cooking techniques, Cooking tips, food, Gareth Jones, George Bush, Jeffrey Steingarten, The Man Who Ate Everything, Vegetables
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