Archives for category: Food

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When did you last wash the mud off a potato?

This question struck me today after a trip to the London Farmer’s Market in Marylebone where I went to buy the ingredients for a supper for my nephews and niece and was enticed by the man at The Potato Shop. It seems to me that we have all lost something by buying things from the supermarket and some of that is the connection with the source of our food. Too many children these days don’t even know where their food comes from or how it grows and that makes me sad. Especially when you meet someone like the man from the potato shop stall because he was just so knowledgable about his subject and so passionate about the product. I asked him what would go with my roast duck recipe and instead of just going with the Ratte I suggested, he talked through the benefits of each variety and I plumped for his recommendation of the Mayan Gold.

The Potato Shop stall at Marylebone Farmer's Market

The Potato Shop stall at Marylebone Farmer’s Market

I also managed to get one of my favourite products from the Marylebone Farmer’s Market: a whole Aylesbury duck from Richard Waller. I can’t remember when I heard about this farm and these ducks but I have been making the journey to the market especially for these birds for some years now. They taste fabulous and make a really easy meal when used as the central ingredient for the following recipe from the very clever Sam and Sam Clark Moro cookbook. Now I know I don’t often publish recipes here but since this meal went down so well, I couldn’t resist. My enthusiastic guests almost licked the plate and it was a lovely way to celebrate the night before my oldest nephew went off to university.

Right now quince is also super seasonal and worth buying if simply for their wonderful scent alone. Mind you, membrillo is commonly found in many delis so it can be made all year round. I used the duck fat to roast the potatoes in with an hour to go having been told very explicitly by Mr Potato Man that I must not pre-boil, rather roast for an hour from raw. Served with cavalo nero just vichy’d with garlic and finished with a dessert of home-made lemon polenta cake and creme fraiche, it was a fun meal for us all and hopefully a good last supper for E.L.G.

Pato Asado con Membrillo (Roast Duck with Membrillo)

Ingredients:

1 duck, about 2.25 – 2.75 kg with its giblets

Stock:

1 onion, 1 carrot, 2 bay leaves (preferably fresh), 2 cloves, a few black peppercorns

Membrillo Sauce:

200ml medium Oloroso Sherry, 200ml duck stock, 120g membrillo

Dry the skin of the duck thoroughly with kitchen paper, inside and out, and prick all over with a fork to help release the fat during cooking. Cut off the wing tips for the stock. If possible, leave in a cool, dry place for a few hours to dry further or uncovered in the fridge overnight.

Preheat the oven to 230ºC/450ºF

Rub the duck with a dessertspoon of fine sea salt and lay on a rack in a roasting tray, breast side down. Roast at a high temperature for 15 minutes, then turn over and roast for a further 15 minutes or until the skin is a light mahogany colour and beginning to crisp. Turn the oven down to 180ºC/350ºF and cook for a further 1.5 hours.

Meanwhile make a stock from the giblets and wing tips of the duck, the stock ingredients and enough water to cover by 2cm. Strain and skim off any fat and reduce the stock for half and hour to 200ml.

When the duck is cooked, remove to a board and leave to rest, loosely covered with foil. Pour off 95% of the duck fat from the roasting tray (n.b. which I kept for cooking other things later on) and pour any juice from the cavity of the duck into the tray. Put the roasting tray over a low to medium hear and add the sherry. Simmer for a few minutes to burn off the alcohol, (stirring in all the roast ducky bits on the corners of the pan) then add the duck stock and membrillo. Melt the membrillo and reduce for another few minutes. Season.

Quarter the duck and serve with the warm sauce.

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I have been to a wedding this weekend, in New York! It seems a little bit indulgent popping over to the big apple for a wedding but honestly I just knew it would be worth it.

The set of cards for the wedding

The set of cards for the wedding

From the very first save-the-date card the style was set and this young dynamic, charming pair did it wonderfully. We had three days of events to attend and each one was perfect. Whilst the happy couple are a different generation to me, they share in my interest in food, so have always been there when I needed New York recommendations and of course, joined us when we went to Blue Hill at Stone Barns for one of the best meals I have certainly ever had.

The goodie bag

The goodie bag

True to form, the food took as central a stage to the whole weekend as the stylish design. Saturday night was a ‘rehearsal dinner’ although really a chance to meet up with those who travelled into New York for the event. Food wise, it was a celebration of all their favourite eateries. Their first date was at Mile End deli so we had to of course have deli style sandwiches and pickles. Also adorning the table were a variety of Motorino pizzas to eat as the yanks do by the slice – no knives and forks here! Dessert was from the well known and somewhat iconic Zabars: black & white cookies, Babkas and Rugelach. All great reminders of Grandma’s cooking and so in keeping with the tone of the evening. And did I mention the cocktails? Designed and named by the happy couple and delicious. The evening closed with a goodie bag filled with a perfect kit of items to support any trip to NYC: a bottle of water (it is over 90 degrees after all at the mo), advil for the headache, pretzels, a momofuku cookie and a map of the subway. Great touch.

The event was held in the most wonderful building at Bryant Park where WeWork operates. This is the groom’s workplace and indicative of his unique abilities and style. It is a clever and fast growing business that is quickly expanding in London too. They pride themselves on finding great spaces to deliver unique workplaces for small businesses. Very simple and very clever.

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Waking up on Sunday I wondered just what the evening would hold based on that starting point. The event took place at The Foundry in Queens which set the tone before we started. The copper chairs and unique Chuppah adorned with Palm Springs-esque foliage set the tone for this LA born bride.

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We walked in to Champagne, funky music and these hankies which had been made from fabrics the bride had chosen on a buying trip to India. From the moment each person came down the aisle, the hankies were in full use. The wedding was short, unique, with intimate and emotional ‘vows’ and a husband and wife rabbi singing and speaking an edited but poignant service. As the groom broke the glass, we all knew it was the beginning for them of a wonderful life together.

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The food of course took centre stage after that as we moved next door and grabbed another cocktail from a newly designed menu. Canapes were classics that these guys have taught me about over the years: fried chicken on waffles, lobster rolls, bacon wrapped dates (a reminder of AOC), an oyster station and of course that devilled egg bar! And this was all before we sat down for dinner. The table placings were arranged on this board that the bride designed and created herself…yet another example of her style and taste and capability. No wonder she is flourishing at her job.

Dinner was outside under a canopy of foliage strung simply over lights and on long trestles; the style was of course sharing and the food sublime. I am told the caterer was Fig & Pig from Brooklyn but the food was all FranksnBens. Platters of heirloom tomatoes studded with mozzarella were partnered with a roasted summer fruits and burrata salad. Colourful, seasonal, delicious. Then mains were sharing again with platters of sliced steaks simply charred, vege lasagne and my favourite: creole style shrimp on grits.

Speeches followed with lots of tears, toasts and laughter and the dancing began. I don’t think the bride left the dance floor for the rest of the evening but there was one last food coup to unveil….dessert. This inimitable duo had dessert catered by the one, the only, Dominique Ansel.

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If ever there was an iconic New York pastry chef then this man is it. The queues for his bakery have been round the block since the very first cronut was announced. You still can’t get your hands on one very easily and here we were knee deep in cronut towers along with a selection of his other showstopping stars: cookie shots, meringue topped chocolate cakes, chocolate and caramel pastries, banana and hibiscus cakes….you name it he did it. Thankfully we managed to share a bite each of these delights just to try our way through it and we all agreed the cronut was still the favourite with this month’s flavour combo: earl grey tea and bergamot providing a citrussy kick to stand up to the sugary buttery pastry.

I am told the bride, groom and their ushers and bridesmaids finished the evening with tequila shots and cocktails in their penthouse room at The Wythe hotel bouncing on the bed, dancing on the concrete floor and admiring the views from the window overlooking this wonderful city. We left before that and grabbed an Uber back over to Manhattan, resplendent and full of food, frolics and fabulousness. Thanks #FranksnBens. You are the best.

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This week I was given a lovely present of an abundance of organic Summer berries. The colours and flavours were so fantastic and in order to preserve the memory, I was given a lesson in jam making by my present bearing friend. I did however save a bowl of the blackcurrants which are truly my favourite Summer fruit, not only for their colour but also that unique, just-picked-from-nature flavour which can be sour, but were just wild and wonderful this time.

The jam making started with the food prep and using a fork to get all those tiny currants off their stems – an easy solution to a fiddly problem. The result was a bowlful of berries that oozed temptation. I was under strict instruction to separate the currants from the berries as they cook at different times and if you are not careful some turn to mush and others aren’t ready. And weigh them first as you need that to calculate the ratio of sugar to add.

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So in went the berries to my lovely copper pan, which seemed the most appropriate vessel for this process. Nothing else, just pure berries and a medium heat and ten minutes or so later we had a glorious pot of colour that was ready for the addition of the berries. It was a quick few minutes to just heat them through before they gave way to their fruit and juice and I was ready to add the sugar.

My friend’s recipe is equal parts of fruit to sugar so there was a lot to add. Stir it in and keep cooking til the jam is ready. So how do you know when it is ready? Well it seems to me that anyone who is a jam maker has their own way of figuring that out. One friend keeps a plate in the fridge and then drops the ready liquid onto the plate and returns to the fridge to see if it is set. Today my friend merely put it on a plate and pulled a finger through. When there is a clear discernible line then all is good.

Whilst waiting for this, we sterilised the collection of jars I had. This is pretty critical to the process of keeping everything preserved to its best. So a thorough boiling and we were ready.

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Jarring up is a messy process when you don’t have all the professional kit, but hey, that’s part of the fun. And top tip… when the jam is in the jar, and the lid sealed and on, just tip the jar upside down to let all the air dissipate. We had a bit of a disaster with one jar, but hey ho. It’s all part of the fun.

On Sunday I completed my tried and tested rye bread recipe which always produces a great loaf with my happy healthy sourdough starter and I have to say, tucking into a piece of warm bread with a dollop of jam was very satisfying indeed.

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The Cathedral of our Lady of Chartres

The Cathedral of our Lady of Chartres

Sunday is always a more religious day in such a Catholic country and as we were in the vicinity we decided to visit Chartres. The huge gothic cathedral here is imposing and despite many tourists you do get a sense of the local community as Sunday service is conducted. We stopped for traditional crepes/galette and then car roof down made our way back through the countryside spotting the local Percheron horses, field after field of wheat being cut and chilled back on the Island for the afternoon.

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La Perriere in L’Orne

We wanted an authentic traditional French brasserie style meal that evening which should have been the easiest thing in the country to find but somehow it proved illusive. We had a list of a few places and couldn’t get them on the phone to book so imposed once more on the brilliance of the sat nav, Doris, to find these far flung places. Firstly to La Perriere which was the most picturesque of villages and home of La Maison d’Horbe. Well it was not to be our maison for that evening as we were clearly told there was no room at the inn so onwards to Le Pin la Garenne and their offering of La Croix d’Or. Neither of us were feeling that experience to be a good thing so feeling ever more hungry we ventured to Saint Langis les Mortagne and the well named Les Pieds dans l’Eau. Once again we were not meant to dangle our feet in any water or anything at all as we were clearly told there was no room here either. Now what? We eventually ended up at a place that the couple at D’Une Ile had mentioned which was apparently going to offer us a traditional experience.

Moulin de Villeray started off with so much promise. They had a table! and a water mill and a bridge and a pretty setting. They were crazy full and very large. But then the meal began. I am not sure if the service is a true representation of the authentic French experience but a good 6 minute wait to be seated followed by a further 10 or so minutes before anyone even tried to come near us with anything like a menu and then a further 15 or so minutes before we could even order anything just finished us off. And did I mention we were starving hungry? We were genuinely hysterical by the time the first course arrived. The big feature of the meal was most definitely the bread and not for all the right traditions of the well known baguette du Perche recipe. I say this because the lady who had clearly been told it was her responsibility to replenish the bread took her job very seriously. She couldn’t offer a menu, or a drink, or a plate of food, but bread – oh yes, she was an expert here. If you carried on eating said side plate then she carried on filling it. One could eat a whole baguette and more if that way inclined. We became like children giggling away at the preposterous experience. No food, or bad food but certainly baguette!

After that the evening deteriorated into a Fawlty Towers-esque experience. Words cannot describe the catalogue of issues that prevailed. And at those prices, it should have been the best thing we had eaten. Sadly the only saving grace was the memory of the experience and the stomach muscles that worked so hard through the laughter. I am sure we were perceived as crazy Brits but if that’s an authentic French experience then I would rather never repeat it thank you very much.

On our return, the D’Une Ile chef told us he agreed the food was not great. But that there is little in the area to impress, which is such a shame as the raw ingredient is there. Why that old fashioned classic French cooking has not remained with the tradition of the area is a mystery to me.

Monet's House peeking through the immense gardens

Monet’s House peeking through the immense gardens

Our last day meant a need to venture back up the country to Calais but we had one last stop to fit in and we thought a quiet Monday would be the perfect way to do it. Our route up North took a detour to Giverny and the home of Claude Monet. He lived here for the final 43 years of his life and created a home and a garden that proved to be his inspiration. The house and more importantly the gardens were designed and created by him over these forty odd years and he was able to develop spaces and colours that were the essence of some of his most famous pieces. The water lillies and Japanese gardens are probably the most famous and we meandered along the motorway to have our moment connecting with these.

Sadly, it seemed that the whole world had the same idea. I know that everyone should have the opportunity of the same experience but it really did take away from any sort of spiritual connection when you are queuing for an hour to get into the garden itself and then battling with coach loads of British school kids who are on a day expedition and clearly not all that interested in what makes this all so special.

Despite the crowds, despite the grey weather and despite the time pressure we were under, there is no doubt that this is a place to visit and I would come back to do it differently next time. Book tickets in advance. Go early to avoid the crowds. Give yourself time to explore the whole place. But most of all do go. In the same way that Venice shows itself as the inspiration to great Italian masters, so this once family home in a small town in Normandy shows itself to be the home of Impressionism and you can’t help but feel it in your soul.

The famous water lily pond taken from an angle trying to avoid tourist central

The famous water lily pond taken from an angle trying to avoid tourist central-

So our journey ended on the motorway up to Calais and the ferry back across the 20.6 miles to the UK harbour. Even the drizzling rain couldn’t dampen our spirits and we parted knowing that we would most definitely do this again. It is highly recommended as long as you book dinner!

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