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Tag Archives: Primeurs
‘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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Good Greens
This has been a year if ever there was to celebrate green food – this year’s crops have been the best for some time. Peas and broad beans in particular have been special – no horrid mealy texture in either. We have … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Brassica's, Cauliflowers, Ingredients, Salad, Terroir, Watercress, Wine Making and Viticulture
Tagged Anthony Blake, elebrate, Francis Fod Coppola, Joe Allen, Kistler Vineyards, La Petite Cuisine, Le Loire, Les Halles, Long cooking vegetables, Primeurs, Touragelle
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Aikens’ ‘Easy’
Calling a cookbook ‘Easy’ begs interrogation. The latest from top London chef Tom Aikens is titled just that – and what’s smart about the recipes is that they take easy on and into a better place. Simple dishes are most given … Continue reading
Posted in Blue Collar Gastronomy, Food Influencers, Great Chefs, Hamburgers, Home made is Best, Ingredients, Kitchen Tips, London Dining, New Chefs, Simple Food, Techniques
Tagged British supermarkets, Chefs, Chill Chain, Enemies to Flavour, Primeurs, Supermarkets, Tarte Fine, Tom Aikens
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