I know I have previously written about making stock and bone broth, but really, chicken soup deserves its own place of worship and praise in my gastronomic pantheon. I have felt under the weather for a couple of weeks now as Tobias and I have been recovering from a bout of bronchitis, while trying to move me in, unpack my things, put together new furniture … Continue reading Chicken Soup, Revisited
I make no secret of being a carnivore. I am, and have been for as long as I can recall, carnivorous – happily, and without qualms or ethical dilemmas. I believe that humans are omnivores who are meant to have a good amount of meat in their diet. If pressed about it, I’d rather give up chocolate than meat. I also know that at least … Continue reading Mmmm!Eat! (Confessions of a happy carnivore.)
My cooking style, when presented with options in terms of time and selection of raw materials, tends to run, almost regardless of season, to fusion-food styles, which are inspired by a variety of cuisines, ranging from rustic French and Italian to Southeast Asian, with anything and everything (provided it tastes good and can be combined well) in-between. Since the friend who visited the weekend before … Continue reading Grilled Duck Breast with Oriental Chili Sauce
“We hold these truths to be self-evident, that all frying pans are created equal…” Wait. Actually, they aren’t. And the magic of heat transfer which transforms limp cold meat into a sweet-smelling, aromatic, browning steak, does not work just because you snapped your fingers at a random frying pand and told it to cook. I am, vainly and happily, quite used to hearing how amazing … Continue reading The Ranks Of The Frying Pans
