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Category Archives: Greek Cooking
Pigeonneau is No Pigeon-You-Know
If an Egg-on-Legs is a country mile from a Poulet Fermier, then let the same be said of the gracious Pigeonneau from its too often mistaken equivalent, the feral wood pigeon. Pigeons have always been message couriers, from the Ark, through sieges … Continue reading
Posted in Alcohol, Alliums, Archaeology and Food, Blue Collar Gastronomy, Food of the Ancients, French Markets, French Regional Foods, French supermarkets, Great Chefs, Greek Cooking, Pigeoneau
Tagged 'Crop Milk', Ancient Rome, Anjou, Dovecotes, Duif, ers, LDC, Les Charmilles, Loue, Non GM feed, Persia, Pigeoneau, Pigeonneau, Pigeonneaux, Pliny the Elder, Reuters News Agency, Sans OGM feeding, Sarthe, T'convent Restaurant, Toits d'Eglises
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Comfort Farm Food
We’ve all had foods we fall back on for comfort – if we’re honest we still do. They take us back to the gentler days of childhood and innocence, or just plain remind us of better times. I adore madelaines dipped … Continue reading
Posted in Archaeology and Food, Blue Collar Gastronomy, Bread, Chicken, Classic Rice Dishes, Foraging, Greek Cooking, Healing Foods, Hen's and Bantam's Eggs, Perfect Eggs, Simple Food, Stocks and Stock Making
Tagged Avgolemono, Egg in a Cup, Etretat, Madelaines, Marcel Proust, Rosie Barron
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“Even Horse won’t Eat” – Water Melons are here
The markets and Mediterranean shops are filling up with the season’s first shipments of water melons. Deliciously special when they are good. Atrociously ‘so what’ when they are not. So how to choose a good one? Two stories in one here. I … Continue reading
The World’s Oldest Pasta – Probably
You know the Ancients were eating sophisticated pasta 4000 years ago? Kritharaki – or Orza – is still sold in a Cypriot grocers near you. Quite the most must-have pasta it is too. Continue reading