Tag Archives: Primeurs

Rome’s Spring Trinity

Cheek by jowl, but minutes by foot from Frascati’s faded but magical Villa Aldobrandini’s private gardens, we shell peas and beans, trim artichokes and chatter. We’d also visited the gardens by pulling family ties in old Frascati, so passing over … Continue reading

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Posted in Asparagus, Food of the Ancients, Genoa, Left Overs, Lenten traditions, Mercato Orientale, Real Italy, Risotto, Simple Food | Tagged , , , , , , , , , , , , , | 5 Comments

‘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

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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 , , , , , , , , , , , , , , | Leave a comment

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

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Posted in Alliums, Blue Collar Gastronomy, Brassica's, Cauliflowers, Ingredients, Salad, Terroir, Watercress, Wine Making and Viticulture | Tagged , , , , , , , , , , | Leave a comment

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

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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 , , , , , , , | Leave a comment