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Tuesday 29th November
Just a quickie: Cambridge readers will be familiar with the Kingston
Arms - a smallish pub not far from the station (it's ok, it's before
the bridge... not actually in the furthest wilderness!) Those who know
better than I rate the real ales; geeks, compscis and other addicts
gravitate to the free-with-a-drink internet terminals and wifi hotness;
and anyone who has just spent an hour fruitlessly searching furniture
warehouses in the (what passes in the South for) snow will appreciate a
roaring fire and a sausage sarnie. Good porky bangers and sweet slippery
onions on white, does what it says on the tin. Wee bit astonished by
having to wait fifty minutes for said sandwich on a weekday lunchtime (my
companions were having slightly less quickly banged-together food, but not
much) but I suppose it's preferable to being turned over and out into the
cold in half an hour.
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Wednesday 23rd November
We picked this unusual cheese up on a little stall at Spitalfields market.
The market has lots of funky stuff on a Sunday, and tucked into one corner
there are some interesting food stalls - organic veg, home made cakes and
the like. This one was selling Sicilian cheese and meats, of which I tried
a few before settling on this sheep's milk cheese flavoured with saffron
and black pepper. Yes, I broke my rule against flavoured cheese - but I'm
glad I did just this once (after all, it doesn't follow that christmas
pudding-flavoured stilton, and similar abominations, need ever enter my
fridge). This variety does seem to be traditional (cursory research
suggests it might be the cheese called piacentinu ennese - from
Enna). The flavour of the saffron was quite distinct, but not
overpowering. The stallholder suggested that we tried combining it with
fennel, so we nibbled alternately on the cheese and on slices of raw
fennel - and whaddya know, the expert knew what he was talking about: the
two flavours - and textures - enhanced each other amazingly well.
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Monday 21st November
Phew! We are safely moved in at last, kitchen fully equipped and ready to
go, so normal service can be resumed. Let me ease in gently with a rave
review of a place that has a couple of times saved our lives during a grim
day on Oxford Street (it's really too close to Christmas to expect
shopping for things you actually need to be anything but hellish).
Leon is on Carnaby Street, and is hardly new news: there's a
Conran involved, and it's had good publicity and plenty of it over the
last year. But I couldn't be happier to second every flattering word. They
serve fast food that you'd want to eat: fresh, traceable ingredients
knocked up into straightforward wholesome meals (grilled chicken,
meatballs, falafels) and beautifully presented in chic cardboard
containers. For a fiver you can add rice and seasonal coleslaw (presently
ruby red cabbage with apple and raisins). They even have a licence, so you
can have a beer or a pitcher of wine to make things really civilised. The
short menus change seasonally, but there's also a special, so our repeated
trips haven't been remotely repetitive - 'herby soup' was simple but
original and tasty, with chickpeas, sweet caramelised onions and chunks of
feta in the broth. Finish with a squidgy brownie or a Valrhona hot
chocolate, and plunge back into the crowds in a considerably better
humour.
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Tuesday 1st November
I'm not totally convinced by this. I was trying to recreate the delicious
soup C had at the restaurant in St Guilhem in September, when the
combination of buttery carrot soup with plump langoustines really enthused
me. My version was good, but not stellar. The soup was good and rich,
loaded with butter, wine, cream and garlic, and based on a prawn-shell
stock, but it was very much a domestic weeknight soup, not a restaurant
one. I didn't strain it and I didn't chill it - both would have been good
ideas. I did use saffron, which had been our guess at the St Guilhem
secret ingredient, but I'd left it too long - my memory had faded and
although I felt I hadn't quite got it, I couldn't tell why not.
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Wednesday 26th October
Birthday cake
My general uselessness around here recently includes constantly forgetting
to photograph things. I blame the new house - there's only room for so
much domesticity in my lickle brain, and currently I'm more concerned with
finding somewhere to keep the food than with recording it for posterity.
But I did make myself a birthday cake, and I rather liked it, so here is
the recipe.
115g butter
100g caster sugar
3 eggs
250ml plain yoghurt
180g plain flour
20g cocoa powder
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
250ml creme de pruneaux (you can substitute your own prune puree by
soaking 100g prunes overnight, simmering for an hour in sugar syrup,
and pureeing finely in a blender)
50g muscavado sugar
100g hazelnuts, chopped and toasted
Cream butter and sugar until pale and fluffy. Add eggs and yoghurt and mix
thoroughly. Sift flour, cocoa, baking powder and bicarbonate of soda into
wet ingredients and fold in. Add prune puree.
Spoon mixture into a greased 9 inch square cake tin and scatter brown
sugar and hazelnuts over the top. Bake at 180 degrees for 50 minutes, or
until a skewer inserted into the centre comes out clean. Cover with foil
halfway through cooking if the top is browning too quickly.
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Wednesday 19th October
The Eagle, Farringdon
I can't help feeling that to wake up on my birthday to a warm, sunny
autumnal Saturday is a good sign. At the very least, it augurs well for
lunch. The Eagle is well known as a venerable member of the first
generation of gastropubs. It's small and popular - not least with Guardian
hacks, who are based next door - so we arrived early, before they started
serving lunch at 12.30, and were glad we had. By the time the blackboards
went up the room was buzzing, and on the stroke of half past there was a
surge for the bar. The menu is confidently short: three starters/light
lunches, three mains. Dessert is their signature custard tart, or cheese.
The food arrived with a satisfying lack of ceremony. A fish broth was
delicately lemony, with generous pieces of gurnard (though one of them was
significantly under-filleted, breaking Pertelote's Second Law: a dish
served to be eaten with a spoon should contain only edible components).
Boquerones, or marinated anchovies, were fantastically sharp, their kick
enhanced by a good scattering of chilli. Mains were even better: stew
of pork belly and shoulder, and grilled skate. The skate was of a
tenderness to bely its vast size, and served with purple sprouting
broccoli (still the world's trendiest veg? I'm not sure; beetroot seems
to be having a bit of a moment) and a dollop of aioli so huge I
suspected for a moment I was still wearing my Birthday Girl badge. Yes,
huge was a bit of a theme. You ordered mayonnaise? You're going to get
mayonnaise - not as a sachet-sized garnish, but as a real component of the
dish. The stew was swimming with similar gigantic butter beans, and
contained hulks of belly, shoulder and sausage so richly gelatinous that a
thin crust formed between one mouthful and the next. Never have I had
beans that had so surrendered to the flavour of their sauce. Finally, of
course, one custard tart, or more properly pasteis de nata, because
this was the real Portuguese: rustic, caramelised pastry holding custard
'as soft and voluptuous as an 18th century courtesan's inner thigh' - as
Nigella once put it. The Eagle is about as far from an eighteenth century
court as it could be, thank goodness - its genius is that it is
simultaneously a million miles from the grotty, slapdash,
furcoat-and-no-knickers of the 21st century gastropub.
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Monday 17th October
St John, Smithfield
What don't you eat? I bet there's something. The most adventurous,
been-there foodies among us have their private dis-preferences: things
that make us go uuurgh. Following conversation with an elite bunch
of bloggers last week, I happen to be in possession of this knowledge
on a few of them. No, I'm not telling. Tim of Fire and Knives claimed that
statistically women are turned off by strong smells and flavours, men by
odd textures - sadly by that reckoning I'm as unfeminine as I can be,
because it's memories of jelly and gristle and lumpy mash that bring me
out in a cold sweat, rather than liquorice, marmite and game.
Slightly different is the food you don't like yet. It may be
something you're a little embarrassed about, some delicacy that you know
all the hip kids on the blogging circuit are raving about, but which just
makes you shudder, a little. Say you're the main cook in your family (and
we are, aren't we?) - are you really going to foist on your nervous dining
companions something you're not sure you really want to eat yourself? If
you've never tasted it - and assuming it's something a little
recherché - it's too much effort to educate yourself on how to shop
for it, prepare it, and talk it up. And speaking personally, you have to
have at least a couple of dinner reservations lined up in your future
before you risk 'sacrificing' one of those rare and expensive treats by
ordering That - rather than the dish that leapt out at you first, dripping
with your known favourite components. Well, take it from me, eating with
foodies will cure you of this hesitation. Someone round the table will
have eaten it before, whatever it is, and will love it and talk you into
it. And hell, if it's not great, there's everyone else's dinner to try,
and likely several more courses on the way. This strategy really comes
into its own at St
John - my new most favouritist place to eat, In The World, Ever. The
list of things I ate for the first time last week brings joy to my heart:
Eccles cake with Lancashire. Snails (ok, I'm slow). Razor clams.
Cuttlefish. Wild duck. Veal tongue. And oh, lordy, bone marrow on toast.
Don't let me drop dead just yet: eating foie gras to the sound of trumpets
is going to be a serious let down.
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Wednesday 12th October
The clever twist on this second round of Euro blogging By Post was the
challenge to the recipient to cook something using a neglected ingredient
from the sender's store cupboard. Angelika kindly and cleverly linked her
ingredient to the rest of the parcel's contents, sending me: poppy seeds!
Well, I knew what to do with those. I could make something I love as much
for its back story as anything - Honey Cakes Laced With Soporific
Drugs. It's a bit of an in joke, where "in" means "not remotely
comprehensible to anyone but us, and not really funny even to us".
Briefly, HCLWSD are the archetypal Roman food - useful for toga parties,
screenings of Satyricon, post-Latin-exam celebrations, etc. How do I know
this? Proper research via, say, Apicius? Not a bit of it.
It's what Aeneas fed to Cerberus on the way to hell: melle soporatam et
medicatis frugibus offam [Aeneid VI, l.420]. So now you know. Yes,
that's it. Well, I did warn you...
Honey Cakes Laced With Soporific Drugs
150g dates, chopped
100g pistachios, chopped roughly
30g butter, melted
30g whole or ground poppy seeds
60g plain flour
1 tbs honey
Mix everything together into a firm, sticky paste. Shape into small
patties - this amount makes six to eight. Fry for three to four minutes
per side in butter. Serve with greek yoghurt and more honey drizzled over
the top. Not really good for dogs, three-headed or otherwise.
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Friday 7th October
The other weekend there was a French market at Covent Garden. It was
organised by the tourist board of the Lot Valley, who had brought over a
good number of traders selling french foods - mainly easily transportable
stuff, so lots of wine, preserves and paté, but also some cheese,
crafts and so on. The cheese didn't look very exciting (it was the last
day of the fair), but I bought some crème de pruneaux, a tin
of cassoulet, and a few things from a traiteur-like stall
representing the Hotel-Restaurant Carrier. I knew that thick slices of
pounti - the Auvergnais terrine of pork and prunes - would make a
lovely winter supper with a very cheesy aligot. And I couldn't
resist a large tub of estofinade, a sort of stockfish puree which
was advertised as being similar to brandade. Well, I know and love
brandade, which is made from salt cod, and this wasn't really very
similar. Brandade is light and creamy - it does (or can) contain potatoes,
but I think in a lower proportion than the estofinade, which I can only
describe as fishy mash. As such it was very good, with a balanced fishy
flavour and floury texture; but it didn't seem appropriate to serve it as
a dip or salad as I would brandade. A loaf of stale bread inspired me to
shape it into patties, coat with breadcrumbs and fry: perfect fishcakes.
They held their shape well (an egg was listed in the ingredients) and were
just right in every way. Not an exciting way to handle such a
rarely-obtainable item, so I can't imagine I'll do this again, but not a
bad way to rescue a slight disappointment.
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Wednesday 5th October
This soup is as faithful a recreation as I could manage of one I ate at
The Peasant back in the spring. It's very smooth and as warming as you'd
hope. What lifts it out of the ordinary is a spoonful of smoked chilli
jelly slipped in before serving - it tends to sink under the surface,
where it slowly dissolves, giving a sweet, toasty kick. The jelly is by
Belazu, an excellent source of Mediterranean ingredients from olives and
olive oil to harissa and pickled lemons. Their outlets include the posher
large supermarkets and many delicatessens.
Peasant Soup - serves two on a cold night
One onion, finely chopped
Two rashers of bacon, finely chopped
One clove of garlic, finely chopped
1tsp cumin seeds
One small cauliflower, broken into small florets
One large potato, roughly diced
700ml vegetable or chicken stock (from a cube is fine)
Two generous teaspoons of smoked chilli jelly
Sweat the onion and bacon in a little olive oil. Add the cumin seeds and
garlic once the bacon is opaque. Fry for a couple of minutes, then add the
potato and cauliflower. Put a lid on, turn the heat to minimum and leave
to sweat while you get the stock ready. Add stock, bring to the boil and
simmer for fifteen minutes until potato is soft. Blend thoroughly with a
handheld blender until quite smooth. Serve with a spoonful of smoked
chilli jelly.
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Monday 3rd October
Oh my. Mine's bigger than yours, hmmm? This Euro Blogging By Post
beauty arrived over the weekend, all the way from Austria courtesy of The flying Apple. And it's
as abundantly generous as it looks, too. Opening it with about as much
mature restraint as a six year old on Christmas morning, I was greeted by
a lovely citrussy, cakey fragrance: Angelika had baked me a
Guglhupf, a luxuriously heavy and moist poppy seed pound cake.
Nestled in one corner, a jar of grand cru, single estate(!) apricot jam
from the famous Staud's of Vienna; opposite, two intriguing bars of
chocolate from another Viennese star, Zotter's. Cherry and poppy seed was
deliciously sweet and sour (and - oops! - all gone...); coffee and mustard
is an adventure yet to be embarked upon...
Then a packet of poppy seeds (is a theme emerging yet?) from Angelika's
store cupboard. I must now use them in a recipe - my little mind is
buzzing about trying to think of one that recreates the wonderful
cherry/poppy seed/chocolate/marzipan combination. And as soon as I've
done that, I'll be experimenting with the poppy seed and pumpkin seed oils
that Angelika also managed to squeeze in - what a cunning way to keep me
interested in salads despite the turning season! Even the presentation of
the package was immaculate, garnished with an autumnal flourish of scarlet
leaves and poppy heads. So, altogether lovely: thank you, Mrs Apple! Be
sure to check the round up at Spittoon. Wonder whether my
package has arrived yet...
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