

La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
May 30, 2022


Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
May 29, 2022


Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
May 28, 2022


Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
May 27, 2022


Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
May 25, 2022


Scraps
"a small piece or amount of something, especially one that is left over after the greater part has been used." Oxford Languages It's...
May 22, 2022


Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
May 21, 2022


It's one of those days and I have a ricotta problem
"Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed...
May 20, 2022


My chicken - sauté, fricassée, blanquette or braised?
"There's a universal sweet spot by the fridge, a familiar space in which we've all stood, door ajar and locked into a staring match with...
May 18, 2022


Chicken, mushrooms, wine ...?
classic, modern or made up? This was going to be a 'kill three subjects with one post' ramble, but I have now decided to dwindle the...
May 17, 2022


Jalfrezi - fusion, leftovers - what's not to love?
The picture here is from The Times of India, and so, one assumes a truly authentic version. Well yes and no, because Jalfrezi is another...
May 14, 2022


Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
May 12, 2022


Trifle - no little thing
“A trifle consoles us because a trifle upsets us.” Blaise Pascal, Pensées This is for you Jenny after your disappointment that morsels...
May 4, 2022


Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
May 3, 2022


Worcestershire sauce
"Worcestershire sauce, it seems, is out — the craze for umami has come and gone, and entirely passed Worcestershire sauce by." Sam Worley...
May 1, 2022


Carrot cake
"I don’t care what the problem is, carrot cake is the solution." Into the Cookie Jar Started on this a couple of days ago - the day of an...
Apr 29, 2022


Curry from the jungle - a lucky dip
The dish shown above is not Jungle curry. It is a dish called Pork curry with eggplant from an old Women's Weekly booklet Easy...
Apr 26, 2022


Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
Apr 24, 2022


Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
Apr 23, 2022


Why Ottolenghi and co. are the tops
"food that we'd cook at home, for our friends and families, comforting but with a slight edge, a little twist, a 'cheffy' addition. ... ...
Apr 22, 2022

