Articles Archive for March 2009
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To feast or to fast was the question in Medieval Europe and great pains were taken to disguise the gluttony of the wealthy. Jean de Berry, brother of King Charles V, lived in 15 th …
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This is an unusual but delicious chutney that turns any roasted meat into something out of the ordinary. Get the ingredients right and the rest takes care of itself. Make before a dinner party, refrigerate …
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Cherries (Prunus Avium) are amongst the oldest cultivated fruits on earth, are cousins to the apricot and are family of the rose. They developed from wild cherries that grew between the Black and Caspian seas …
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Black Forest Gateau (Schwarzwälder Kirschtorte) is a chocolate layer cake, liberally sprinkled with Kirsch, heavy with cherries and swathed in loads of whipped cream. The sour cherries and sweet chocolate are so good together that …
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A Japanese legend tells of a warrior who became so old that he outlived his family. His most precious memory was of playing underneath a cherry tree, but when it died, he was so devastated …
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Food doesn’t just feed the body, it feeds the soul which, in turn, gives of itself to those for whom we cook. If you think about it, the difference between humans and animals is not …
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Steak and salt – the simplest of food and yet one of the most delicious! Whilst very little can go wrong with the fleur du sel – unless you’ve kept in moist air, quite a …
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There are few dishes that highlight salt as well as a good focaccia and potatoes – both of them taste absolutely terrible without salt and the fleur de sel simply goes one better, the delightful …
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The preparation of food is, often, therapeutic – and the preparation of these makes very good sense in the current economic climate. There’s little waste and much less electricity usage. When my daughter was pregnant …
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You can smell the salt way out in the Marais Salants where the salt marshes of the Guérande invite anyone to feast on it’s rich bounty – so sip heartily from a glass of champagne …
