Category Archives: Chicken

Spring and the King’s Ramsons

To come across a mass of wild garlic is proof positive that Spring is with us. When you find some. there’ll be lots. This is no endangered species for sure. Like most wild plants it keeps only for an hour … Continue reading

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Posted in Alliums, Baccala, Basil, Blue Collar Gastronomy, Cheese, Chicken, DOP, Foraging, Ligurian, Nature, Parmigiano-Reggiano, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet Fermier, Real Italy, Wild Food, Wild Funghi | Tagged , , , , , , , , , , , , , | 3 Comments

The Little Twists and Turns

‘New moo read’ is what I swore Valentina Fortunato said, leaning across from the back seat in the mud-spattered 4X4 ¬†as we bumped and wove through flooded roads from a farm to restaurant – we were talking meat and we’d … Continue reading

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Posted in 'Junk' Food, Basilicata, Blue Collar Gastronomy, Chicken, Food of the Ancients, Food travel, Lamb's Testicles / Lamb's Fries, No Compromise Shopping, Offal, Origins of our food, Puglia, Puglia / Apulia, Pugliese, Seasoning, Simple Food, Southern Italy, Tripe, Trippe | Tagged , , , , , , , , , , , , , , , , , | 1 Comment

Matches Go Up in Flames

This writer is fed up to the back teeth with the painful extremes folks go to in matching wine and food. Is it the artichokes or the chocolate, the spices or that porchetta that have them itching to find a … Continue reading

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Posted in Alcohol, AOC, Apulia, Beef, Blue Collar Gastronomy, Burgundy, Dry Martini, Food travel, French Regional Foods, Negroni, Poulet de Bresse, Poulet de Bresse, Poulet Fermiers, Puglia, Puglia / Apulia, Rare Roast Sirloin, Real Italy, Rice, Risotto, Simple Food, Sout West France Cuisine, South West French Cuisine, Southern Italy, supermarkets, Terroir, Tire Bouchon, Tomato Sauce for Pasta, Traditions at Table, Wine Making and Viticulture, Wines | Tagged , , , , , , , , , , , , , , , , | 2 Comments

Food, Patina and a Famous Belgian

“I arrived in the USA as an immigrant in 1948 pretty much on the eve of Thanksgiving and my first feast was such a meal. I did not understand the combination of all the elements, all were foreign to a … Continue reading

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Posted in American Dishes, Asparagus, Aubergine, Basil, Basilicata, Belgian Cooking, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Bread, Burgundy, Chicken, Citrus Fruit, Classic Rice Dishes, DOP Basilico Genovese, Emilia-Romagna, Escargots, Farmers Markets, Food travel, French Markets, French Regional Foods, Fruits Glace, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Great Chefs, Hen's and Bantam's Eggs, Ingredients, Kitchen Equipment, Lamb & Mutton, Ligurian, Memories, No Compromise Shopping, Nonna's Cooking, Offal, Onions, Origins of our food, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Puglia / Apulia, Pugliese, Real Italy, Rice, Richard Olney, Risotto, Sout West France Cuisine, South West French Cuisine, Southern Italy, Terroir, The Food Business, The Good Cook Series, Tomato Sauce for Pasta, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 9 Comments

Our Soho Food Culture Air Brushed for Ever

Starting this piece I was excited to talk up the thrill of journeying into Soho from all the various places I’ve lived in London to find food ingredients largely unavailable elsewhere. When I went independent, my first office was an … Continue reading

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Posted in Alcohol, Beef, Best Pasta, Blue Collar Gastronomy, Chicken, Coffee, Emilia-Romagna, Escargots, Fish, Food Scams, Food travel, Game, Ingredients, London Dining, Memories, Mineral Waters, No Compromise Shopping, Nonna's Cooking, Offal, Parmigiano-Reggiano, Polenta, Poulet Fermier, Proscuitto Crudo, Real Italy, Richard Olney, Risotto, Veal, Wines | Tagged , , , , , , , , , , , , , , | 4 Comments

Putting on your Saturday Bresse

If chicken is my most favoured meat, then Poulet de Bresse reigns high above the clouds – as is written of the Bresse chicken being ‘The Queen of Chickens and the Chicken of Kings‘ – the famous quote attributed to … Continue reading

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Posted in Alcohol, AOC, Black Peppercorns, Blue Collar Gastronomy, Classic Desserts, Food Marketeers, food politics, Food Scams, French Regional Foods, French supermarkets, Good Potatoes, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Sauce Making Essentials, Speciality Chicken, Stocks and Stock Making, supermarkets, Terroir, Uncategorized, Walk with Joy, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments

Next to Bresse, the Vaud and on to Gen’

A last minute dot com family we are not and could never be, preferring to craft each step of every journey. Life is too important for others to take charge of our wanderings. Expect to share in what I find … Continue reading

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Posted in Alcohol, AOC, Basil, Burgundy, Cheese, French Regional Foods, Genoa, Il Genovese Restaurant, Mercato Orientale, Pesto alla Genovese, Pesto alla Genovese, Poulet de Bresse, Poulet de Bresse, Speciality Chicken, Wild Funghi | Tagged , , , , , , , , , , , | Leave a comment