Eataly is a chain of Italian inspired stores which started in NY and and has most recently spread to Boston. I say stores, to be honest, Eataly is more like a shrine to food through an Italian eye. I spent a day at the mega mart on opening weekend and have visited a few times since. Here is a little insight into what lies beneath this facade. Continue reading
There are few things I enjoy more than cheese! The variety in cheese is astounding and it can bring you on a journey right from your own kitchen. France is undoubtedly the kingpin of cheese producing but many other nations are catching up. Ireland’s farmhouse cheese movement has produced some incredible dairy products in recent years. Similarly, in the US, Vermont has seen major developments in farmstead cheeses and is producing some to rival France. Continue reading
This salad is one of my favourite lunches at the moment. It is full of the best of New England produce and is like summer in a bowl. It makes a great weekend lunch to eat outside or as a side dish at a BBQ. The important thing here is to use ripe juicy peaches and to grill them slowly, grilling them too quickly will make them stick to the grill. Grilling them brings out even more sweetness and the peppery rocket balances this really well. Continue reading
Last week, Brent was driving up to Burlington, Vermont for a work trip so I decided to tag along. One of the promises we made to each other when we arrived in the US was that we would try and see as many of the States as possible while we are living here. This was the perfect opportunity. Continue reading
Wednesday’s here are mad, in such a good way. It is the one day that we don’t actually cook and is for the most part theory based. Topics can vary from health and safety to an overview of local artisan producers and everything in between. Cheese is always involved in some way and afternoons generally centre around wine. Continue reading
Cassoulet is one of those hearty French dishes that always reminds me that the heart and soul of French cooking is rustic food made with the best ingredients. This is pretty much the opposite of haute cuisine, but that’s what I love about French food. You can find perfectly presented dishes with 30 or 40 steps in the presentation but to me, a one pot of cassoulet made with the best ingredients is just as special! This is best served with some crusty bread and a good glass of red wine. It only improves if made the day before! The key to this is using a small amount of the best sausages you can find as well as decent red wine. It may seem a lot of ingredients but once you have got them all ready to go, its a case of adding them to one pot at the right time and that is about it!
Serves 6, 6pp per person
- 1 tspn good olive oil
- 1 large onion, sliced
- 6 (around 250g) really good quality sausages, cut into three or 4 pieces each (I got some from my butchers)
- 2 chicken breasts, sliced into chunks
- 3 or 4 medium carrots, peeled and cut into chunks.
- 2 celery sticks, cut into sizeable chunks
- 2 garlic cloves, crushed or finely chopped
- 2 rashers of bacon or bacon medallions, cut into small pieces
- 2 tins chopped tomato
- 1 tbsp tomato puree or tomato paste
- small glass good red wine ( about 120-150 ml….you can use the rest for the chef!)
- 100ml water
- 1 tspn sugar or sweetener
- 1 bay leaf
- 1 tspn dried oregano
- 1 tspn chilli flakes
- 200g chickpeas (the large cans have 400g but only 200g when drained)
- 200g cannelini beans or butter beans (same as above)
- Heat olive oil in a deep casserole and add the sausage chunks. brown the sausages on all sides and add the onions. Fry these until slightly coloured and softened but not burnt!
- Next fry off the chicken breast pieces until they are browned on each side. Stir in the garlic and bacon and cook for 2-3 minutes.
- Add the carrot and celery and stir well so they get covered with the juices in the bottom of the pan. Stir in the tomatoes, tomato paste, red wine, water and sugar. Stir well and the add the bay, oregano and chilli.
- Last but not least add the chickpeas and beans and give everything a good stir. Bring to the boil and either simmer for 45 mins or pop into an oven at 180 degrees celsius for 45mins.
- After 45 mins, test the thickness of the sauce, I find i need to add 100-150ml of water to the mix to make a nice silky sauce.
- Serve in a deep bowl with some crusty French bread and some of that leftover vino!
Summer time is usually a time when soup is not at the fore front of anyones mind. But I love fresh and flavoursome soups in warm weather with some crusty bread for dipping and maybe a nice glass of wine. This soup is something I picked up when I was living out in Greece a few years ago. It is yummy and healthy and best of all, is really cheap to make! Continue reading
I am a busy busy lady at the minute so im sorry about the more sporadic posts but trying to get as many up as possible. Today’s one is a great one I promise! Dauphinoise potato is one of those dishes that defines simply great French cuisine in the eyes of the world. Its garlicky and gooey and creamy and delicious. And maybe not the healthiest. I cant resist it occasionally. It is surprisingly easy to make this one healthier. It goes so well with roast dinners, pork chops, steaks, basically anything you could thing of. Please try this one! Continue reading
Quiche is such a nice lunch food. Its brilliant hot straight from the oven but also works well in packed lunches. A friend came to visit at the weekend and said how much she loved quiche so in an attempt to make a healthy lunch for us, I wrangled this together. Ok so it is made with filo pastry, not quite the buttery allure of shortcrust but still has a nice crunch.