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Tag Archives: Rosie Barron
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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Comfort Farm Food
We’ve all had foods we fall back on for comfort – if we’re honest we still do. They take us back to the gentler days of childhood and innocence, or just plain remind us of better times. I adore madelaines dipped … Continue reading
Posted in Archaeology and Food, Blue Collar Gastronomy, Bread, Chicken, Classic Rice Dishes, Foraging, Greek Cooking, Healing Foods, Hen's and Bantam's Eggs, Perfect Eggs, Simple Food, Stocks and Stock Making
Tagged Avgolemono, Egg in a Cup, Etretat, Madelaines, Marcel Proust, Rosie Barron
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