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Category Archives: Salad
Mobile Speck Knodel & Strudel
After 15 or more years working in high pressure restaurant kitchens, with their long hours and back-to-back shifts, Franz Schinagl knew he had to break free from his last posting as chef at Asia de Cuba. “As exciting as it was, I became so thin and … Continue reading
Posted in Alcohol, Austrian Cooking, Beef, Black Peppercorns, Blue Collar Gastronomy, Bread, Curing and Smoking, Good Potatoes, Onions, Pork, Rare Roast Sirloin, Salad, Simple Food, Slicing Machine, Stocks and Stock Making, Veal, Wines
Tagged Advantage Austria, Apples, Asparagus - white or green, Austrian Wine, Bermondsey, Bodo's Schloss, Chef Karl Eschlboek, Fergus Henderson, Franz Schinagl, Knodel, Marco Steiner, Nuernberger Sausages, Oma's, Raisins, Schnitzel, Speck Mobile, St John Bakery, Stroh Rum, Strudel
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Going Undercover Dining in Hoxton
A morning of delight and discovery as I take a route across London on a new-to-me train through smart clean stations – is this really London I ask myself. Get off at Hoxton Station, through the empty barriers and, in less … Continue reading
Posted in Alcohol, American Dishes, Baccala, Coffee, Comforting Foods, London Dining, New Chefs, Perfect Eggs, Phoney Cooking, Salad, Salad and Digestion, Salt Cod
Tagged 'In Search of TASTE' Magazine, Andy Lynes, Brandade, Chef James Ferguson, Fergus Henderson, Herdwick Lamb, Kohlrabi, Menu de Marche, Metro Newspaper, Onglet, Panna Cotta, Picpoul de Pinet, Polenta Cake with Blood Orange, Rochelle Canteen, St John Bakery, The Beagle in Hoxton
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A Perfumed Potager in L’Orne
There are buds showing and daffodils coming up right now all showing us Nature’s rebirth, but a finely tended garden in mid-summer is another thing altogether. I saved this piece for our winter time with the intention of delighting my readers. I write … Continue reading
Posted in Alcohol, Bread, Chicken, Food travel, French Regional Foods, Organic Food, Pigeoneau, Poulet Fermiers, Salad, Salad and Digestion, Simple Food, Terroir
Tagged 'The Scented Kitchen' by Frances Bissell, Boudin noir, Calvados, Cider, Cidre, Eco-Tourisme, Floc de Gasgogne, L'Orne, Mortagne-au-Perche, Normandy, Pineau de Charentes, Pommeau, Potager, Prospect Books, Raymond Blanc. Chateau de Villiers, Serif Books, Tom Jaine
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First in Britain – ‘Le Grand Maitre’ at Our Table
A text message pings in from Arnaud, a guy I’ve never met – “meet me on Smithfield Market in the morning at 06h00″ he wrote. Arnaud visits London once a month to look after the affairs of Loué, my favourite poultry … Continue reading
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Cazuela, Chicken, Fonds and Jus, Food Influencers, Food Marketeers, food politics, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, IGP, Label Rouge, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Risotto, Salad, Simple Food, Stocks and Stock Making, supermarkets, Terroir
Tagged Bastille Day, Blue Collar Gastronomy, Genetically Modified Foods, Henri IV, Hybrid Chickens, Jasnieres, July 14, LDC, Le Gout, Le Mans, Loue, Maine et Loire, Monsanto, Pays de Loire, Poule au Pot, Poulet Roti, Quatorze Juillet, Sans OGM, Sarthe, Savennieres, Smithfield Market
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There’s ‘Pesto’ and there’s ‘Salsa’
Back in Genoa for the shortest 24 hour pit-stop, I fitted in so much stuff. I was there mostly to talk tuna – posh, top end tuna c/o of my local interpreter and fixer, friend and architect, Sheila Opezzi. This is tuna which we’ll … Continue reading
Posted in Aubergine, Basil, Best Pasta, Blue Collar Gastronomy, Cicchetti, DOP, Fish, Harry's Bar, Ligurian, Pigeoneau, Real Italy, Salad, Terroir, The Food Business
Tagged Aperol Spritz, Blue Collar Gastronomy, Borlotti Beans, Carloforte, Ciccheti, DOP Basilico alla Genovese, Ersatz Pesto, Farinata, Genoa, Gustiamo, Liguria, Lord Byron, Mercata Orientale, Pesto Rossi 1947, Prosecco, Ristorante Il Genovese, Sotto Rippo, Via Galata, Via XX Septembre
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Feta that’ll not Make you Feta’r
You all know the expression in English ‘as different as chalk and cheese’ – I’d reckon it must have been dreamed up to describe Feta cheese. Most Feta on sale is one-dimensional, chalky, overly saline and utterly pointless. The original barrel-aged Feta, … Continue reading
Posted in Archaeology and Food, Blue Collar Gastronomy, Citrus Fruit, DOP, Food of the Ancients, IGP, Ingredients, Origins of our food, Real Italy, Salad, Salad and Digestion, Seasoning, Simple Food, Southern Italy
Tagged Al-dente, Ancient Rome, Barrel-aged Feta Cheese, Cretan Feta, Cretan Lifestyle, Eat Pray Love by Elizabeth Gilbert, Elizabeth Minchilli in Rome, Farro, Mediterranean Diet, Mint, Neal's Yard Dairy, Pelopennese, Rosie Barron, Sicilian new season Tomatoes, The Roman Army, Thesaloniki, Unwaxed Sicilian Lemons
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‘Crudo’. The Word to Look For in the Market
March and April are a joy across mainland Europe. After the winter months of living off root vegetables and top crops imported from the Southern Hemisphere, here we go again with our own. Blue Collar Gastronauts wear a particularly broad … Continue reading
Posted in Alliums, Basil, Black Peppercorns, Blue Collar Gastronomy, Farmers Markets, Food travel, French Markets, French supermarkets, No Compromise Shopping, Nonna's Cooking, Real Italy, Risotto, Salad, Salad and Digestion, Seasoning, Southern Italy, Spanish Cooking, supermarkets
Tagged Asparagus - white or green, Asperges a Liegeoise, Baby Artichokes, Broad Beans, Crudo, Hop Shoots, New Season Produce, Paella Verde, Peas, Petits-Pois, Pistou, Primeurs, Risi e Bisi, Tourangelle, Violet tipped Asparagus
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