

Omelette at the Savoy
"There is no reason why this dish should ever change. I can’t improve it" Tom Kerridge On the other hand Felicity Cloake says that it's...
May 1, 2024
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A lucky dip, a website, lamb and avgolemono
"Avgolemono is just so important to Greeks. But maybe it’s even more important to Greeks who’ve left Greece." Simon Glofit So it began...
Apr 11, 2024
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How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
Jan 16, 2024
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Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
Jan 6, 2024
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Salted caramel
"Its popularity may come from its effects on the reward systems of the human brain, resulting in 'hedonic escalation'". Wikipedia Is this...
Sep 15, 2023
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So retro, so English and so unavailable
"The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry...
Sep 1, 2023
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A goddess steak
"stories and recipes are like sauce in a pan: they move differently in each telling and in each pair of hands. A recipe is advice, but...
Aug 16, 2023
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A new word - gastrique
"The best thing about learning how to make a gastrique is that it's extremely easy for the clueless chef to do. It makes a simple dish...
Aug 10, 2023
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An oldie but a goodie
"There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened...
Jul 11, 2023
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Tomato sauce - musings
"The kind of sauce that starts with the simplest ingredients—some canned tomatoes, a few aromatics, some olive oil, and maybe some...
Mar 14, 2023
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I have six egg yolks
"they are a magical ingredient that can transform a drab dish into something divine and spectacular." Tom Hunt You might remember that...
Dec 30, 2022
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Mint sauce(s)
"when done right, mint sauce is the key to turning casual summer dinners into something special." Salon.com I spent the morning weeding...
Dec 5, 2022
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Little vinegar - vinaigrette
“it seems to me that a salad and its dressing are things we should take more or less for granted at a meal, like bread and salt; and not...
Dec 1, 2022
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Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
Oct 19, 2022
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Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
Sep 30, 2022
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Tonnato - not what it used to be
"It’s like that Dr. Seuss book everyone gets when they graduate—Oh the Places You’ll Go!—but for a mayo-based sauce. Inspiring." Alex...
Aug 20, 2022
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Crumbs
"something you wish to share with your online friends." Urban Dictionary "a small fragment" Merriam-Webster Actually I think that first...
Jul 30, 2022
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The Bordelaise challenge
"Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time - a lot of...
Jul 20, 2022
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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
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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
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