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Category Archives: Cazuela
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
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 Aveyron, Bacalau, Bacalhau, Baccala, Baccala Mantecato, brandade de morue, Cafe Viargues, Decazeville, Fresh Cod, Genoa, Harry's Bar Cookbook, Iceland, il Genovese, La Cucina Veneziana, Lofoten, Lutefisk, Merlu, Morue, Pesto alla Genovese, Reykjavik, Slow Food Ark, Stoccafisso, Stockfish, Stockfisk
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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
Posted in Brassserie Lipp, Cazuela, Cazuela, Fish, Food travel, Good Potatoes, Harry's Bar, Ingredients, Norway, Real Italy, Spanish Cooking, supermarkets, Venice
Tagged Bacalau, Baccala, Blue Collar Gastronomy, Cooking techniques, Fish, Friday for Fish Tradition, Roasting Peppers, Salt Cod and Stock Fish, Spainish Cooking
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