Monthly Archives: May 2011

Now that we all know how to make ‘crespelle’ (thin pancakes just like crepes) — see ‘The Peerless Pancake’ post — and now that we all know how easy it is to make bechamel — see ‘The Queen of Sauces’ … Continue reading →

There is a saying in Rome that fried food is so good, even a fried sole (as in sole of a shoe) would taste good.  And who am I to disagree? Basically … one can fry just about any vegetable … Continue reading →

I am one of those people who eats raw fish, raw oysters, raw meat even (as in a carpaccio or steak tartare) and raw eggs but I do understand how people can worry over the issue of safety rearing its … Continue reading →

Hurry-up pasta is the pasta one makes when one is in a hurry … duh! … and nearly always at lunch-time (most people are not in a hurry come supper-time).  It is made up of whatever is available in the … Continue reading →

Earlier this month, I wrote a post on how to cook a whole fish in an avalanche of salt in the oven.  Today, instead, I will show you how to steam a whole fish on the stove top.  Today it’s … Continue reading →

I simply adore shellfish whichever way they’re served … raw, quickly boiled, pan fried, seared, grilled, in a garlic sauce, in a cream sauce, in a Thai curry, in an Indian curry … prawns, shrimps, crayfish, lobster mmmmmm. And they … Continue reading →

My next post will be about a recipe making use of very good quality fish, and very expensive fish for that reason, in a way that can feed many people.  Not as ambitious as Jesus’s miracle at the Wedding of … Continue reading →

What is it about venus clams and pasta, i.e. spaghetti alle vongole?  What? Does it matter? Let’s not fret over the whys and wherefores … let us just make some spaghetti alle vongole and justification be damned! Ingredients: olive oil … Continue reading →

“It’s because I do not have a sweet tooth!” is what I repeat to myself self-complacently and self-righteously every time I am called upon to admit that, when it comes to desserts, puddings and the baking of cakes, I just … Continue reading →

A good and very easy way to cook a whole fish is to bake it in the oven salthered in salt.  One literally snows in the fish with a huge amount of salt, underneath and on top, like an avalanche. … Continue reading →