Notes and recipes from a Wine Merchant’s Kitchen
A tale of 250 of my family’s favourite meals.
Falling in love with exciting food and wine is a swift and easy process, providing it daily, at home for my family, is a lot more demanding. Notes and recipes from a Wine Merchant’s Kitchen looks back on the successes and mishaps of a life spent casting around for culinary discoveries.
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Notes
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Recipes
Porchetta
"If I had to narrow my choice of meat down to one for the rest of my life, I am quite certain that meat would be pork." James Beard Within a short radius of our village, we have a surfeit of that endangered species – the traditional butcher. At the risk of sounding...
Membrillo
A nearby farmer, whose commercial preoccupation is to encourage many thousands of unhappy hens to provide the nation’s supermarkets with inexpensive eggs, has at least one redeeming feature; he has a quince tree on his farm and he has no idea what to do with it. The...
Omelette
In her book, Mastering the Art of French Cooking (1963), Julia Child offers a sensual introduction to her chapter on the omelette, “A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside.” followed by her more familiar,...
Cauliflower Cheese
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Mark Twain, from Pudd’head Wilson Elsewhere on this site I have discussed the flagrant abuse suffered by our compact and creamy white cauliflower...
![Onion Soup [Soupe à l’oignon]](http://keithreeves.co.uk/wp-content/uploads/2020/07/IMG_4061-400x250.jpg)
Onion Soup [Soupe à l’oignon]
"The classic soup à l'onion is truly a formidable beast - and you can pronounce that 'formidable' in either French or English with equal precision." Richard Ehrlich The Centre Pompidou in Paris is described by its architects Richard Rogers and Renzo Piano, as “an...
Union Square Cafe’s Bar Nuts
"I believe in a benevolent God not because He created the Grand Canyon or Michelangelo, but because He gave us snacks" Paul Rudnick I first visited the Union Square Café in the early eighties at its original venue on E 16th Street, way before it relocated to the...
Meat and Potato Pie
“The pie-cook and the pie-consumer are both lucky if the smell of the pie 'sells' not only its desirability as biological fuel but also remembrance of pies past.” “It could be argued that there is an element of entertainment in every pie, as every pie is inherently a...