Monthly Archives: February 2011

This is the last post for this month which was dedicated to beautiful catastrophes of the Zorba kind that can happen even in the most professional of kitchens.  Today’s catastrophic element is the way I went about making ‘salsa verde’ to accompany boiled tongue. I … Continue reading →

Part two of the tale of what befell yon blogger in part 1. This is all about how to make a veal roast in a pan on the stove top.  The reason I made this veal roast is because it … Continue reading →

On February 3rd, the beginning of the Chinese new year, our friend Elena who has been working with us for almost ten years received formal confirmation that she was indeed pregnant and we said we would organise a dinner to celebrate this … Continue reading →

The thing about home cooking is that sometimes one has to cook in other people’s homes.   My mother is quite catastrophic on this account and maintains that it’s better for a blind person to cook in his/her own kitchen … Continue reading →

Mangoes will forever remain for me an exotic fruit with delicious proustian associations of when I was a child growing up in the Indian Subcontinent.  Somehow, it just doesn’t seem ‘right’ to be buying mangoes in Italy.  So I really … Continue reading →

If you click on the George Mateljan Foundation’s The World’s Healthiest Foods website  (www.whfoods.org) … you can learn a lot.  There is quite a craze in raw foods at the moment, probably all justified too, but I distinctly remembered reading, when … Continue reading →

Life is what it is, and ’It’ is what it is, and there is always much to learn and be grateful for and last year was indeed, from many a point of view, a very important one for me and for … Continue reading →

It is not by coincidence that I called this blog ‘my’ home food …’my’ home is subject to two very great irritants for any self respecting maker of good home-cooked meals: short notice and a short time frame – and … Continue reading →

A squash-based soufflé. It requires: Steamed squash, a little cream to add to a beaten egg, a couple of anchovy fillets, some Taleggio cheese, some grated parmesan cheese, a thinly sliced red onion, some herbs (I used sage leaves), a … Continue reading →

So there I am, leafing through some notes and quotes of a very dog-eared exercise book, looking to be inspired by romantic love and the celebration of Saint Valentine’s day. I find myself very drawn to the Persian sultriness of … Continue reading →