Category Archives: Classic Rice Dishes

Beatrice’s Flaming Risotto

Time’s come to write about risotto again. Inspired by a not-for-me risotto served in a trendy and otherwise good restaurant, we got around to talking rice. Red wine risotto is a challenge which starts with its off-putting colour. To be … Continue reading

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Posted in Alcohol, Batterie, Beef, Blue Collar Gastronomy, Classic Rice Dishes, Harry's Bar, London Dining, Memories, Po Valley, Real Italy, Rice, Risotto, Stocks and Stock Making, Uncategorized, Veal, Venice, Vitellone, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 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

A Poor Setting for a Curate’s Egg

When an 1895 Punch cartoon featured a Bishop asking a nervous Curate about how he found his boiled egg, the young man replied that it was “good in parts”. How that Curate with his breakfast egg perfectly sums up three … Continue reading

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Posted in 'Junk' Food, Alcohol, Basil, Blue Collar Gastronomy, Classic Rice Dishes, DOP Basilico Genovese, Dry Martini, Emilia-Romagna, Food Marketeers, Food of the Ancients, Food Scams, Food travel, French supermarkets, Genoa, Hen's and Bantam's Eggs, IGP, Parmigiano-Reggiano, Perfect Eggs, Pesto alla Genovese, Real Italy, Rice, Risotto, Southern Italy, supermarkets, Terroir, The Food Business | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Off to Festa Artusiana were Pilgrims We

Food festivals are legion across mainland Europe throughout the summer and across the regions of Italy more than most. There can barely be any ingredient or food that isn’t marked with a Sagra in Italy - from the anchovy, artichoke and almond … Continue reading

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Posted in Alcohol, Alliums, Apulia, Archaeology and Food, Asparagus, Aubergine, Basil, Basilicata, Black Peppercorns, Blue Collar Gastronomy, Bread, Cicchetti, Classic Rice Dishes, melanzane, Negroni, Parmigiano-Reggiano, Pesto alla Genovese | Tagged , , , , , , , , , , , , , , , , , , | 3 Comments

Deh-Ta Hsiung – The Quiet Revolutionary

When Deh-Ta Hsiung walked down the gangway of the P&O  SS ‘Corfu’ and came ashore at Tilbury on Boxing Day in 1949, he was young man arriving in the right place at the right time. He was just 17 and that time … Continue reading

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Posted in Alcohol, Burgundy, Chicken, Classic Rice Dishes, Dim-Sum, Fish, Food Influencers, Foraging, Game, Ginger, London Dining, Memories, Onions, Pork, Real Chinese Cooking, Rice, Traditions at Table, Vinegars, Wines | Tagged , , , , , , , , , , , , , , , , , , , | 3 Comments

‘Al Dente’ can become ‘Al Dante’

‘Al Dente’ must be two of the most misunderstood words in the cooking world.  Italians talk noisily and knowingly about their pasta and risotti having to be ‘al dente’ to be perfect. Some outside Italy even talk of vegetables being cooked ‘al … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Cipriani, Classic Rice Dishes, IGP, Latest Trends, Latini, Pastificio G De Martlino, Real Italy, Rice, Risotto, Sensory Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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