Subscribe to Gareths Blog
Category Archives: Techniques
Gnocco, Gnocchi – Who’s There?
The answer is a dumpling that’s as old as pasta itself. That’s Gnocchi – made most times nowadays with potato, but with variants assembled from semolina, regular wheat flour, chestnut flour, polenta, breadcrumbs (like Knödel) and, in Lombardy, they make theirs with pumpkin. Sometimes the gnocchi are … Continue reading
Posted in Blue Collar Gastronomy, Comforting Foods, Good Potatoes, Harry's Bar, Real Italy, Techniques, Terroir, Venice
Tagged "Acquolina", Amaretti, Anthony Blake, Antoine-Augustin Parmentier, Calle Valaresso, Campo San Barnaba, Cotechino, Desire, Floury Potatoes, Gino Santin, Gnocchi, Gnocchi alla Parigina, Gnocchi di Patate, Gnoccho, Guidecca, Harry's Bar, King Edwards, Levoni, Lombardy, Mantova, Maris Piper, Parmentier, Pesto alla Genovese, Pesto Rossi, Sage, Salvia, Tazio Nuvolari, Tortelli di Zucca, Venice, Zampone
3 Comments
Katie or Kate’s Great Legacy
The world of food and cookery writing lost a hero a few weeks ago. Much saddened as we are to lose a friend, we lost Katie’s writing about a decade earlier when she retired from the mainstream. In what was to … Continue reading
Posted in Seasoning, Sensory Cooking, Simple Food, Stocks and Stock Making, Subsidised Food Production, Techniques, Terroir, Watercress
Tagged Anthony Blake. Cuckfield, Cookery Writers, Daily Telegraph, Fideua, Food Writers, Katie Stewart, Le Cordon Bleu. Avenue Foch, Longhouse Kitchens, Longhouse Workshops, paella, Risotto, Roll and Diamond Cutting Chinese style, Simpson's-in-the-Strand, The Guardian, The Times, Watercress Dinners, Watercress in Hampshire
1 Comment
A Poularde is just for Christmas
Some things stay special because they remain a treat. Make turkey, asparagus, strawberries, raspberries, ‘new’ potatoes and their like year-round available, and out goes both eating quality and sense of occasion. Food marketeers and their retail friends will have much to … Continue reading
Posted in Alcohol, AOC, Blue Collar Gastronomy, Capon, Caponisation, Chicken, Speciality Chicken, Techniques, Terroir
Tagged AOC Poulet de Bresse, Aux Terrasses (Tournus), Beaujolais, Blue Collar Gastronomy, Boulogne-Outreau, Bresse-Bourgogne, Chapon de Bresse, Cotes de Maconnais, Dean & DeLuca Japan, Jean-Michel Carrette (Chef), Macon, Macon-Lugny, poularde de Bresse
Leave a comment
“Peppa’s, Yer Peppa’s, Pahnd-a-Bohl!”
In these bankster-induced tough, purse stretched times, that street markets are selling fresh fruit and vegetables at £1 a bowl is not just welcome, it’s a gift for the canny shopper. Listen out for the barrow boys’ throaty calls of “Pahnd-a-Bohl!”. The … Continue reading
Posted in Aubergine, Blue Collar Gastronomy, Eggplant, Kitchen Tips, melanzane, Real Italy, Richard Olney, Simple Food, Southern Italy, supermarkets, Techniques
Tagged 'Queer Gear', Ada Boni, Anti-Pasti, Bell Peppers, Best Bargain Food, Contorno, El Pais, Elizabeth David, EVOO, Exotics, Grilled Peppers, Hydroponics, Lewisham Market, London Street Markets, Marcella Hazan, Old Borough Market, Old Covent Garden, Old Retainers, Old Spitalfields Market, Peperonata, Red Peppers, Roasted Peppers, Valencia
2 Comments
‘In Search of TASTE’
I’ve some big news to share with all – and especially those who doff their hats to Blue Collar Gastronomy and have followed my writing these past two years since I kicked off in an icy Pont de Vaux (Bresse) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food Scams, Food travel, Ingredients, Memories, Nature, No Compromise Shopping, Techniques, Terroir, The Food Business, Traditions at Table, True Innovation, Wine Making and Viticulture
Tagged 'In Search of TASTE', 'The Art of Eating', Blue Collar Gastronomy, British Media, Columnists, Food Writing, Gareth Jones, Keith Reeves, Savennieres, St Chinian, Wine writing
7 Comments
Fish Foie Gras?
Sometimes we get to shop in near Heaven – we did last week when we escaped the supermarket and took our money to the real marketplace. This is where most traders are experts and conversation is encouraged. You engage and they love … Continue reading
The ‘Heavyweight’ Lady Boxer
I write from time to time about how my life is a duopoly of luck and discovery. The people I meet lead me to places and products which are of that simplicity and authenticity that so many can only dream of – … Continue reading
Posted in American Dishes, Blue Collar Gastronomy, Classic Rice Dishes, Food travel, French Markets, Great Chefs, London Dining, Simple Food, Techniques, Terroir
Tagged Anissa Helou, Arabella Boxer, Arabella Boxer's Book of English Food, Beatrice Miller, David Bailey, English Food, Evelyn Waugh, Lady Arabella Boxer, Lady Metroland, Penguin Books, Tessa Traeger, Vogue Magazine
Leave a comment