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Category Archives: Oysters and Shellfish
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
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 Chanterelles, Colette on Truffles, Danielli Fresh Pasta Shop, DOP Marvaldi Olive Oil, Il Genovese Restaurant, Ligurian Olive Oil, Magnosa, Melaosporum Black Truffle, Mercato Orientale in Genoa, Monocle Magazine, Perigord Truffle, Pesto alla Genovese, Pesto Rossi, Poissonerie Municipale at Le Treport, Porcini, Roberto Panizza, Taggiasche Olives, Tartufo d'Alba, truffles, Via Galata, Via XX Septembre, Wallpaper Guide to Genoa, White truffle, Wild Funghi
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Kippers and Tea in Le Treport
I love kippers – fresh landed herrings cured (split from head to tail, salted and cold smoked) in the traditional way on ‘tenterhooks’. They are so much a part of both the English culinary culture and the language – as the terms ‘to be kippered’ … Continue reading
Posted in Alcohol, Black Peppercorns, Blue Collar Gastronomy, Coffee, Curing and Smoking, French supermarkets, Oysters and Shellfish, Smoked Fish, The Food Business
Tagged A Kipper with my Tea, Alan Davidson, Anthony Hopkins, Boulogne Smokeries, Cooking Kippers, Craster Kippers, Curing by Salting and Cold Smoking, Irish Sea, Isle of Man TT Races, Kippering, Kippers, Manx Kippers, Mount Snowdon, Red Indian Motorbikes, Sir Laurence Olivier, Tenterhooks, The Brighton Pullman, To be Kippered
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The Joy that’s Dim Sum
Dim-Sum slipped quietly and without fuss into London’s then new Chinatown district in the late 70s. Like so much of the Chinese kitchen, they like to keep stuff to themselves. The Dim-Sum was mainly to attract the then growing bands of Chinese … Continue reading
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassica's, Chicken, Dim-Sum, Fish, London Dining, Memories, Oysters and Shellfish, Real Chinese Cooking, Rice
Tagged Air Bladder of the fish, Authentic Chinese Cooking, Best Value Eating in London, Blue Collar Gastronomy, Cheun-Fung, Chickens' Feet, Chilli Sauce and Oil, Chinese Beers, Chinese Kitchen God, Chinese Tea, Chop Stick Etiquette, Cognac, Cognac from Teapots, Dim-Sim, Duck Webs, Fish Maw, Joy King Lau, Norman Han, Sherry, Spectator Scoff, Tea Etiquette, Wafer Wrapped Prawns
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SIA 2012 will be Ferrets to Foie Gras, Fine Foods and All
Excitement builds across France this week, as well as for this writer - I’m like a 5 year old those few days before Christmas Eve. Why? Because we are a few days off the opening of the ‘grande spectacle’ that is the 2012 … Continue reading
Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Brassserie Lipp, Bread, Capon, Chicken, Fish, Foie Gras, Food Influencers, Food Marketeers, Food travel, French Markets, French supermarkets, Graisse d'oie and Confit de Canard, Guinea Fowl, Label Rouge, Latest Trends, Lenten traditions, No Compromise Shopping, Oysters and Shellfish, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Simple Food, South West French Cuisine, supermarkets, Terroir, The Food Business, Veal, Wild Food, Wild Funghi, Wine Making and Viticulture
Tagged Basse-Cour Farming, Blue Collar Gastronomy, Chapons, Concours General, Ducks & Geese, Paris, Porte de Versailles, Poulets Fermiers, Rare Breeds, Salon des Fromages, Salon International de l'Agricole, SIA 2012
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The Lion amongst Pepper Mills
The town of Belfort and Peugeot’s snarling lion logo have been synonymous since around 1850. Peugeot today is most famous for family run-abouts, but its recent challenges to the all-dominant Audi in the Le Mans 24 Hours, including a class win in 2009 … Continue reading
Board a Red Eye Ferry for your Festive Food
Seeming to have only just fallen asleep, my ‘phone alarm goes off at 04h00 - it’s the Thursday before Christmas Day. Out of bed, showered, coffee’d – one sugar please - and we on our way on near empty roads to the port. … Continue reading
Posted in Alliums, Archaeology and Food, Batterie, Blue Collar Gastronomy, Capon, Caponisation, Chicken, Foie Gras, Fonds and Jus, Food of the Ancients, French supermarkets, Fruits Glace, Graisse d'oie and Confit de Canard, Great Chefs, Label Rouge, Oysters and Shellfish, Poulet Fermiers, South West French Cuisine, Speciality Chicken, Stocks and Stock Making, supermarkets, Terroir
Tagged Boulogne-sur-Mer, Bouzique Oysters, Champagne, Choucroute, Christmas Table, Confits, Foie Gras, Fresh Foie Gras, Georges Blanc, Glorieuses de Bresse, Leclerc, Pigeoneau, Sauce Making, Shopping made a Pleasure not a Chore, Speciality Potatoes, St Vaast Oysters, The Christmas Feast
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Out of my Head
I’ve said before, my grandmother in Wales was a great farmhouse cook – simple food made exquisitely well. She and her faithful Aga were a team remembered to this day as far from Cherrytree House as Sete and Valencia. People would often … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Classic Rice Dishes, Fish, Ingredients, Kitchen Tips, Nonna's Cooking, Oysters and Shellfish, Po Valley, Risotto, Stocks and Stock Making, supermarkets
Tagged Auqerello Rice, Blue Collar Gastronomy, Inspired Cooking, M&S, Pomodori di Colline, Sugo, Vongole
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