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Category Archives: Kitchen Must-Have
Practical Pots and Plates
When in April 2011 I began a series titled ‘Kitchen Luxuries’, I was amazed at the pick up. Within weeks I’d been contacted by enthusiasts like myself for the Thomas TC100 industrial china design. They came from all over – Australia, … Continue reading
Posted in Kitchen Must-Have, Thomas Germany, White China
Tagged Bauhaus, Bernard & Janet Leach, Bernard Leach, British Crafts Centre, Joanna Constantinidis, Leach pottery, Linda Bloomfield, Linda Bloomfield's 'Contemporary Tableware', Oaxaca, Potters, Rosenthal, St Ives, TC100, Thomas China, Thomas Germany, Ulms School
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Judgement Day at Genoa’s Palazzo Ducale
Throughout my life I’ve experienced some lucky breaks. You could say I am blessed – and just back from Mass in a tiny church on the seafront in Genoa, I feel that way too. I have been invited to be a … Continue reading
Posted in Alcohol, Alliums, Basil, Best Pasta, Blue Collar Gastronomy, DOP, Food Scams, Food travel, Kitchen Must-Have, Ligurian, No Compromise Shopping, Norway, Origins of our food, Real Italy, Rice, Risotto, Seasoning
Tagged Arrigo Cipriani, Campari, Carrara Mortar, Cross of St George, DOP Basilico Genovese, Espresso, Farinata, Focacia, Gen', Genoa, Harry's Bar, Il Genovese Ristorante, Ligurian Basil, Ligurian Olive Oil, Mafia, Mercado Orientale, Palatifini, Palazzo Ducale, Pestle & Mortar, Pesto al Mortaio, Pesto alla Genovese, Pesto Rossi, Prosecco, Prosecco con Bitter, Riviera dei Fiori, trenette, Trofie, Venice, Via Sottoripo, World Pesto Championships
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Confit Comfort for A-Star Cooks
Be honest, how often do you have the food almost ready for the table and you taste the sauce – and there’s something missing, like a mis-fire in a finely tuned performance car. I know about that, I have a … Continue reading
Spongers Who Aren’t True to Genovese Ways
What ever happened to real Pesto? There shouldn’t be any other kind, but the shops have all swooped on a trend and genuine Pesto got trampled near to death in the rush. Basil has a sensitive soul - it blackens when cut with … Continue reading
Posted in Basil, Batterie, Best Pasta, Blue Collar Gastronomy, DOP, Harry's Bar, Ingredients, Kitchen Equipment, Kitchen Must-Have, Memories, Simple Food, Techniques, The Food Business, Venice
Tagged Camogli, Cararra Marble, Cenobio dei Dogi, Genoa, Genovese DOP Basilico, Gustiamo New York, Harry's Bar Venice, Liguria, Marcella Hazan, Olive Oil, Pestle & Mortar, Pesto alla Genovese, Real Pesto, Trofie
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The Mothers of Vinegars
Vinegar is a kitchen essential. That’s no glib statement – it’s true and yet vinegar, I fear, has become a near forgotten ingredient for all too many home cooks. It’s nobody’s fault – it just happens that good everyday vinegar is a scarcity … Continue reading
Posted in Alliums, Chicken, Fish, French Markets, French supermarkets, Game, Ingredients, Kitchen Must-Have, Kitchen Tips, Oysters and Shellfish, Salad, Simple Food, supermarkets, Techniques
Tagged Aceto Balsamico Tradizionale, Ancient Rome, Artisan Vinegar Makers, Blue Collar Gastronomy, Cider Vinegar, Dijon, Genuine Balsamic Vinegar of Modena, L'Ancienne, Orleans, Rheims, Sherry Vinegar, Tarragon Vinegar, Vinaigrette, Wine Vinegar, www.gustiamo.com
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Muslin Passion
You know some things in the kitchen you just have to have. Have you tried buying muslin recently? It’s almost impossible to find any that’s not treated, coloured or messed with some way. We bought this piece, hemmed as well for … Continue reading
Kitchen Luxuries: No 3
Anyone reading ‘About Gareth’ knows my life in food really got started in the Aveyron. What was a poor and past-over French department is now the centre of so much food excellence. Together with the adjoining regions of Cantal and … Continue reading