First, some background. Five years ago I spent five weeks in Panama. I contracted dengue fever, but that’s another story. While there, I was introduced to what became and has remained my absolutely favourite hot sauce Continue reading
I love making mayonnaise. I love the colour, I love the texture, and I especially love the flavour of homemade mayonnaise. Aioli, the rich garlicky mayonnaise from southern France, is particularly delectable. Serve it with fried fish, cold cooked shrimp or crab, or put some on the table when serving roast chicken. Continue reading
In the Rue Montorgeuil, in Paris, is a fishmonger who’s got my number. Not literally! (Not yet, anyway.) He knows I can’t resist nice seafood – and, more than that, he knows I eat everything. Yesterday, as I was walking past, he beckoned me over. It was a hot day and most of the seafood was covered or in boxes. He lifted the lid of a Styrofoam box like he was unveiling a great secret. Inside were beautiful little bright silvery fish, 10 euros a kilo! In French, éperlan. In English, SMELT! Continue reading
There are as many recipes for this classic preparation of mussels as there are crotchety fishermen on the Normandy coast. Some people use butter, some use olive oil, some add bay leaves and fresh thyme. On a few things, however, everyone is agreed: the recipe must involve white wine, onion or shallots, parsley, and just a touch of cream. Continue reading
Although London basically had no summer this summer, I am reaping the fruits, literally, of summer in other places. The markets in Paris are full of the most glorious black figs. I sampled one at the Marché d’Aligre in the 12th Arrondissement and had to buy a kilo of them. (They only cost about three euros, by the way.) My dad, who’s got slightly antiquated notions about food, did not believe me when I told him that figs and balsamic are one of the most glorious pairings known to man. I set out to prove him wrong, and succeeded. The addition of crème fraiche made this easy dessert HEAVENLY. Continue reading
I don’t understand why it is SO DIFFICULT to find affordable fresh fish in London. England’s an ISLAND, people!
Anyway, two and a half hours away by Eurostar is a seafood mecca. It’s called PARIS, which is where I am as I write this. You can hate me later. Today at the Rue Montorgeuil market I bought four beautiful, extremely fresh sea bass (en français, “bar”) for 10 euros and half a kilo of girolles for 2 euros. My philosophy with fish is that the fresher it is, the less you want to mess with it. Continue reading
It is autumn.
YESSSS.
I love cooking in the summer (although I must admit I love it a wee bit less now that I don’t have a grill or a garden) but I REALLY love autumn food. In London, meat purveyors start selling game at prices I can afford and the weather is cool enough so that braised meats are exactly what you want for dinner. Last weekend I took my dad to the Marylebone Farmer’s Market where, as usual, I indulged my addiction to Guernsey cream (more about how I used that in another post), bought some beautiful ripe damsons, and got a gorgeous venison shoulder. Venison in general is a very lean meat, and venison shoulder is a chunk of muscle that gets worked a lot. The best thing to do with a piece of meat like this is braise the hell out of it. Continue reading
Sometimes I cook things because they are perfect vehicles for other foods I want to eat. Witness this “rustic” (read, freeform) raspberry tart. On Sunday I was at the Marylebone Farmer’s Market. It is impossible for me to go to the Marylebone Farmer’s Market without buying Guernsey cream. (Admittedly, I haven’t tried very hard not to buy it. But why should I deny myself?) Having bought the cream, well, clearly a tart had to be made. Continue reading
To those of you who know me, it will come as no surprise that before writing this post I spent a considerable amount of time pondering whether I could call this soup a velouté. In classical French cooking, a velouté sauce is a combination of a blond roux (equal parts butter and flour) and a white stock (i.e., a stock made from bones that have not been roasted), and finished with cream. A velouté soup, at least back when the French were doctrinaire about such things Continue reading
There are certain dishes that always and forever will remind me of my mother. My mother is an early disciple of Julia Child and Craig Claiborne, and a fantastic classical French cook. One such dish is berry mousse, which my mother makes with egg whites, whipped cream, and a bit of gelatin (and no yolks), so it is airy and delicate. I had spare egg whites from making pasta, and the British raspberries in the supermarkets have been singing a siren song to me. And perhaps I was feeling a little nostalgic for my mother’s mousse. Continue reading
Susan eats London 