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Category Archives: Spanish Cooking
The Friday Stockdish
How our tastes change. As a teenager I dreaded the Friday lunch during my heady days in the Aveyron. It would hit me each Wednesday that we were on countdown to the most frightful meal of the week. How could this dish fit into cooking … Continue reading
Posted in AOC, Baccala, Blue Collar Gastronomy, Brassserie Lipp, Burgundy, Cazuela, Cazuela, Cicchetti, Curing and Smoking, Norway, Onions, Poulet, Poulet de Bresse, Poulet de Bresse, Salt Cod, Spanish Cooking
Tagged Aveyron, Bacalau, Bacalhau, Baccala, Baccala Mantecato, brandade de morue, Cafe Viargues, Decazeville, Fresh Cod, Genoa, Harry's Bar Cookbook, Iceland, il Genovese, La Cucina Veneziana, Lofoten, Lutefisk, Merlu, Morue, Pesto alla Genovese, Reykjavik, Slow Food Ark, Stoccafisso, Stockfish, Stockfisk
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Instep for Cruschi
I break into a smile each time I hear myself saying “Cruschi”. It’s a quite crazy word for a very real gastronomic treat. Said by the peoples of Lucano, it sounds like “Crusshh-ski” – put a question mark at the end and, … Continue reading
Posted in Alcohol, Basilicata, Blue Collar Gastronomy, Bread, DOC, Real Italy, Southern Italy, Spanish Cooking, Terroir, Wild Food, Wines
Tagged 'In Search of TASTE', Aglianico Wine, Basilicata, Cacioricotta, Campania, Cruschi, Enotria, Gallucci & Gilmour, IGP, Keith Reeves, Lampascioni, Lucano, Pecorino di Filiano DOP, Peperoni di Senise, Ristras, Senise, Sinni River, Spanish Antilles, Strascinata, Taurasi Wine
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Heaven’s ‘Grass Comes in Two Colours or Three
Asparagus – my goodness, where to begin? I’ve grown up with the stuff – I’m still amazed about how the spears appear overnight, how the beds must not be trodden on, how to cut it, how sprue can be enjoyed and more. … Continue reading
Posted in Batterie, Blue Collar Gastronomy, Classic Rice Dishes, Food Scams, Foraging, French Markets, Good Potatoes, Kitchen Equipment, Memories, Perfect Eggs, Rice, Risotto, Simple Food, Spanish Cooking, supermarkets, Terroir, The Food Business
Tagged 'Cannabis Cuisine', Asparagus Season, Asperges Violette, Cooking Asparagus, Green Asparagus, Hamburg, Liegoise-style, Loire, Mineral Water Sommeliers, Preparing Asparagus, Sauce Maltaise, Spargel, Storing Asparagus, Violet tipped Asparagus, White Asparagus
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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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Pockmarked and the better for that too
I have family connections with the Spanish citrus business through the Casanova family. Years ago, I also worked for a time with South African citrus growers’ cooperative when they sold their fruit through the original Covent Garden Market in central London. … Continue reading
Wish List 2012. This Boy’s Up for Hire.
I could go a bit crazy at this point. Why, because I want everything I wish for to come about. Believe in it enough they say and it will happen. So I am believing myself into each of the situations set out … Continue reading
Posted in Archaeology and Food, Bauhaus, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food travel, French Markets, French supermarkets, Great Chefs, Ingredients, New Chefs, Nonna's Cooking, Norway, Origins of our food, Real Italy, Simple Food, Southern Italy, Spanish Cooking, Terroir, The Food Business, The Moors, Wild Food, Wild Funghi
Tagged American Newspapers, Anthony Bourdain, Blue Collar Gastronomy, Food from the Baltic and Germany's Countryside, Iran (Persia), Lebanon, Les Halles Cookbook, Middle Eastern Cuisines, Monocle, Southern Italian food and cooking, Syria, The Spectator, Yemen
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Plated Sunshine – Holidaying at Home – Part 2
I wrote about the 18m poor souls who it was reported won’t be holidaying this year due to the dire state of affairs on this island. The PM’s photocall in the Tuscan Hills in yesterday’s papers made us all feel better – not. … Continue reading
Posted in Best Pasta, Blue Collar Gastronomy, Bread, Chicken, Cipriani, Food travel, French Markets, French supermarkets, Holidaying at Home, Ingredients, Latini, Liguori, Nonna's Cooking, Oysters and Shellfish, Pastificio G De Martlino, Real Italy, Simple Food, Spanish Cooking, supermarkets, Techniques, Terroir
Tagged aroma's, arroces, Caution to the wind, fighting the system, Holiday moments, sensations, thrills at table, Tuscany for PMs, wild thyme
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