Tag Archives: food

latter day scones

It takes only about 15 min­utes to pro­duce a bas­ket­ful of love­ly hot scones, feath­erlight, on the table.” Thus begins the Aus­tralian Women’s Week­ly recipe on p. 76 of the Cook­ing Class Cook­book. Although I’ve put the scone recipe on … Con­tin­ue read­ing

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scones

The dust con­sist­ed of 2 cups of flour, 2 tea­spoons of bak­ing pow­der, and 1 tea­spoon of sug­ar pre­mixed.  The added crys­tals are ½ tea­spoon of salt.  “Very hot” con­ven­tion­al­ly means 450–500F. This recipe was adapt­ed from the Aus­tralian Women’s … Con­tin­ue read­ing

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fish stew

As I’ve been com­pelled to email this very good bouil­l­abaisse-like recipe from Ondi to myself a num­ber of times over the past cou­ple of years, it seems more con­ve­nient and socia­ble to put to put it on the blog.  Here … Con­tin­ue read­ing

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fennel indecency

Like the fried fiori di zuc­ca, there are some dish­es whose ratio of low effort to extra­or­di­nary result seems like a vio­la­tion of some nat­ur­al— or at least moral— law.  This is one such.  The recipe comes orig­i­nal­ly from Frank, … Con­tin­ue read­ing

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fiori di zucca

The sea­son won’t last much longer, so it seems a good time to share the tech­nique we use for mak­ing one of the loveli­est things one can pop into one’s mouth, e.g. with a glass of pros­ec­co before din­ner with … Con­tin­ue read­ing

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chicken marbella

Nan­cy made this for us last year, and it was great.  Appar­ent­ly a clas­sic.  Adding it to the blog now because it’s today’s shop­ping list. 4 chick­ens, 2½ pounds each, quar­tered 1 head of gar­lic, peeled and fine­ly pureed ¼ … Con­tin­ue read­ing

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places in corsica

This blog isn’t much of a diary.  I’d be hard pressed to say what exact­ly it is, but one of its func­tions is to record things that might be use­ful or inter­est­ing lat­er on, to our­selves or to friends or … Con­tin­ue read­ing

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french coffee

We’ve had a won­der­ful time abroad.  More on that soon.  But a notable minus of Cor­si­ca: the cof­fee sucks. In fact, the cof­fee sucks in France as a whole.  For a cul­ture that so val­ues gas­tron­o­my, this is dif­fi­cult to … Con­tin­ue read­ing

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seafood risotto

The blog seems like a bet­ter, more per­ma­nent repos­i­to­ry for recipes that mat­ter than the scraps of paper float­ing around our kitchen.  The fol­low­ing is from a note I print­ed out almost 10 years ago, attempt­ing to recon­struct an impro­vised … Con­tin­ue read­ing

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a reduction of pants

This is a sort of minor rant-begets-anoth­­er-rant.  I found myself writ­ing “pant” in the pre­vi­ous post, and this remind­ed me of an irri­tat­ing -ism which I think must be made in Amer­i­ca.  I want to call it sin­gu­lar­ism, but this … Con­tin­ue read­ing

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