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May 12, 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...
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May 4, 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...
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May 3, 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...
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May 1, 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...
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Apr 29, 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...
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Apr 26, 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...
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Apr 24, 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...
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Apr 23, 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...
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Apr 22, 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. ... ...
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Apr 21, 2022
Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
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Apr 18, 2022
Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
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Apr 16, 2022
Welsh rabbit - or is it rarebit - or English or Scottish?
"Rarebit or rabbit? I like the latter; which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his...
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Apr 14, 2022
Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
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Apr 13, 2022
Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
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Apr 5, 2022
Black mark to Ottolenghi - or was it me - or maybe it was God?
"An invocation to God is murmured before kneading the dough, another before placing it in the oven." Claudia Roden - A Book of...
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Mar 29, 2022
Confit - from duck to garlic and everything in between
"oil diffuses heat better than air, which is why meat confined and cooked under oil is so tender and almost velvet-like, rich but,...
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Mar 27, 2022
Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
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Mar 25, 2022
A quote
"Hell, it's only food. Just enjoy it." Jill Dupleix Jill Dupleix always looks amazingly carefree and confident in her photographs, but...
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Mar 24, 2022
Something with mushrooms - and pastry
"Mushrooms, garlic, butter and thyme. I can hardly think of a better double date. even more satisfying, I think, is when there is some...
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Mar 23, 2022
Another dead project
"ideas aren’t worth anything. It is about the execution of those ideas. It is about turning those ideas into reality. " Jake Jorgovan...
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