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Feb 9, 2023
In the middle of France is Berry
"a province unharmed by too many visitors in spite of the reputation of Georges Sand, Alain Fournier and Bourges Cathedral - and of the...
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Feb 4, 2023
Brown but so much more
"Colour fades as flavour deepens: a metaphor for much of life I suggest." Nigella Lawson Which is, indeed food for thought. In her book...
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Jan 8, 2023
Success does not necessarily mean quality
"I work for compensation, not in exchange for product or “exposure.” Long-term relationships with brands and products that I love is...
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Nov 22, 2022
Chicken and dates from New York
"The “prunes were very much Marrakech tagines; the green olives were Marbella, Spain.” That sounds about right. But, the sugar is pure...
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Oct 28, 2022
An oldie but a goodie - Pollo alla Romana con peperoni
"a time to interrupt all ordinary activities and get some rest." Toni Brancatisano Following on yesterday's analysis of what you can...
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Oct 13, 2022
Serve with?
I said I would, and tonight is the night that I am going to cook Ottolenghi's Double lemon chicken with cheat's preserved lemon. It's...
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Oct 5, 2022
Charter pie
"the 'Charter'. Was it sweet or savoury? Was it in fact food at all?" Jane Grigson It begins with this man - Parson Woodforde a Norfolk...
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Jul 28, 2022
A chicken and Brussels sprouts challenge
"Romans called these tender buttons bullata gemmifera (diamond-makers) because consumption was rumoured to enhance a diner's mental...
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Jul 25, 2022
Coq au vin - slow food or quick and easy?
"The entire recipe for coq au vin in one popular cookbook, now in its third printing, read: 'Cut up two broilers. Brown them in butter...
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Jul 15, 2022
Six years of blogging deserves bubbles
"After a thousand blog posts you should be getting better as a writer." Black Mark Six years ago on the 15th July, 2016 I began this...
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Jun 25, 2022
Too easy? Can it possibly be good?
Via his two boys my son gave me a copy of one of The Big Issue magazines, which I confess I never buy. Anyway I flicked through it and...
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May 28, 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...
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May 18, 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...
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May 17, 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...
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May 14, 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...
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Feb 3, 2022
Crème fraïche
"For me, crème fraïche is the number one top of the pops cook's ingredient in the cream family." Delia Smith The first time I...
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Jan 26, 2022
A chicken breast on a hot day
"don’t subscribe to the fatalistic notion that people simply “run out of ideas.” There are infinitely more ideas than you could ever use...
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Jan 16, 2022
A recipe and Marsala
"my favourite alcohol in the kitchen ... whose warm, nutty notes marry blissfully with dairy." Nigel Slater Last night was my day to try...
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Nov 16, 2021
Marylands - duck ones
"a cut of chicken including part of the spine and the whole leg, as used for chicken Maryland. [from Maryland, U.S.A.] Macquarie...
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Nov 11, 2021
Coronation chicken, Anglo-India, curry powder and back to Coronation chicken
"There is a vast difference between curry-powder-flavored dishes and Indian cuisine." Punita - Poppies and Persimmons This post has been...
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