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Tag Archives: garlic
Crusted Cod with lentils
As I mentioned in my recent monkfish adventure, I’m not a regular fish cook. I am fond of seared tuna and flakey white fish but any filleting should be avoided. This is how I came to cook one of my … Continue reading
Posted in Recipe
Tagged breadcrumbs, Captain Cat, cod, garlic, lemon zest, Marks and Spencer, parsley, puy lentils, thyme
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Jamie Oliver’s Chicken in Milk – delicious but….
I couldn’t really ignore Jamie’s chicken in milk recipe. It was touted by food52.com as the best chicken recipe ever so I needed to give it a go. The ingredients are crazy – chicken, ten garlic cloves, lemon zest from … Continue reading
Posted in Recipe
Tagged butter, chicken, cinnamon, Food52, garlic, jacket potato, Jamie Oliver, kale, lemon zest, Milk, pot roast, sage
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Nature’s Banquet – to be a forager
Autumn; Keats’s “season of mist and mellow fruitfulness” is my favourite time of year described in one of my favourite poems. It’s the season when everything is fruiting and the leaves are starting to turn. This year it seems to … Continue reading
Posted in Articles
Tagged Autumn, blackberries, garlic, horse radish, Keats, L'Enclume, Richard Mabey, Simon Rogan, sorrel, wild food
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The second ribollita of my life – Part Two
I approached my second ribollita since 1989 with some trepidation. I have a memory of the first one but it is somewhat hazy. Something made us remember the first one other than it being a special time in our lives. … Continue reading
Posted in Recipe
Tagged cannellini beans, carrots, cavolo nero, celery, culinate.com, Florence, garlic, parsnips, red onion, ribollita, River Cafe, stale bread, tomato, Tuscan
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Cooking is practical chemistry, biology and physics.
I love this article from Daniel Gritzer on Seriouseats. In many ways it’s the perfect blog topic – it’s personal, interesting and thought-provoking. Daniel noticed that the intensity of the garlic changed depending on how he prepared it. Using a … Continue reading
Posted in Articles
Tagged Daniel Gritzer, Domestic Science, garlic, Harold McGee, Heston Blumenthal, microplane, science, Seriouseats.com, substiution
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