Isn’t it amazing how our lives have changed with mobile technology – and how much we take the changes for granted, too? Just 10 years ago if I found myself doing a quick shop for supper with no specific plan about what to cook, I’d have to hope I could remember an entire recipe well ...
I must first warn you that this entire post is pretty much dairy porn, and not suitable for vegans or the lactose intolerant, nor indeed anybody not keen on gobs of crusty animal fat. I must also apologise for the poor quality pictures – it’s a dark evening in November and my camera has no ...
The web’s a funny place, sometimes. One of my most popular all-time posts is the chicken chasseur one, where I indulged in some completely unfounded speculation about the name of the dish, and never got around to giving the actual recipe at all. If you are still with me, Chicken Chasseur chasseurs, please accept my ...
Whew – I’ve made it home after three days filled to the brim with cooking and learning as a guest of GE Monogram in Louisville, Kentucky. I haven’t really gathered all my thoughts yet – so this is really just about half a post today. The recipe goes something like this: Ingredients – two top-class ...
I’m enjoying tracking down paintings of simple domestic scenes, especially these Edwardian images of kitchen tables, set for traditional British tea-time: But do you notice how they both feature the homely Cottage Loaf , served along with the tea? The same loaf appeared in last week’s “Nursery Tea” painting too: I well remember homemade Cottage ...
I made Chicken Chasseur tonight – came out really well, thanks for asking! Actually, I thought I was going to make Chicken Cacciatore, and like we do these days, I bypassed all my groaning shelves of cookbooks and went straight to the internet. A quick search brought plenty of recipes, but they were all calling ...
With my younger son home for the day, I’m cooking a lunch of mushrooms on toast. Is there any better food than mushrooms on toast? These days I use a lot of olive oil in cooking, like gallons of the stuff, and hardly any butter. But to do the mushrooms justice, you just can’t beat ...