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10 results of 41 Blog Posts
Butchery Masterclass: Perfect Poultry
I attended the above course about a week and a half ago now run by Tom of Loaf and Steve Rossiter of Rossiters Butchers in Birmingham. I wanted to go on the course because being able to butcher a chicken seems like such a great skill to have, not to (read full article)
Good Eats with Natural Beef
Anyone who knows quality beef will tell you that the plastic shrink wrapped stuff you find at the local Piggly Wiggly sure ain't it. And the truth is, finding flavorful, tender meat that hasn't been pumped full of hormones, antibiotics and othe (read full article)
Cochon 555 – 5 Chefs, 5 Pigs, 5 Winemakers
Chefs and winemakers can be a rough and tumble crowd. Throw butchers into the mix and watch out. Then there are chefs who also butcher. Time to run the other way. This spring my friend, Jo Stougaard (of My Last Bite), and I attended ‘C (read full article)
Onion Tart, or Tarte à l’Oignon
Une tarte à l’oignon, or onion tart, quickly became a favorite dish to eat when I lived in the Alsace region of France. In the late ’70s I spent a year there working for a French family as an au pair, or mother’s helper. The r (read full article)
Faggots with gravy
Preparing one of our lambs for the freezer on Friday someone mentioned faggots as a way of using up some of the offal. The recipes I read were so varied that I took the basic idea and used the ingredients available; so this is not a classic rec (read full article)
The Veal thing
Well it’s been a time of domestic chores and family stuff. I happened to find myself in Ascot this week waiting for family members to have various bits prodded & examined at the local hospital. Ascot is home to one of the best buthchers in (read full article)
Recipes from an Italian Summer - Review
Phaidon Press, publishers of The Silver Spoon, has released a new cookbook focusing on Italian Food!Recipes from an Italian Summer contains 380 summer recipes. The recipes are authentic Italian recipes that use fresh, seasonal ingredients. It has r (read full article)
Father’s Day Tenderloin
I am such a carnivore….give me a great steak any day over green vegetables: the yummy taste of charbroil on the outside of any meat cooked over a hot flame is almost Nirvana. The Prince of all grilled meats is the beef tenderloin. A cut f (read full article)
Spring Almanac
Birthday Looming Not a a shameless plug for my own birthday – but that of the Blog – Cyder with Eloise. I have been lucky enough to be the recipient of a couple of gifts from other bloggers and as it’s my 1st birthday I can’t (read full article)
Saltimbocca alla romana
One of the most famous of all meat dishes in the Roman culinary repertoire, these veal scaloppini known as saltimbocca typifies Roman cooking in their simple, lusty deliciousness. And they are really quite easy to make, too, so long as you keep a few (read full article)
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