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
Salmon en Croute with currants and ginger
Some years ago our son announced that he would, in line with previous years, be joining us in Norfolk for the Christmas period. On this particular occasion he would be bringing his delightful new partner - disconcertingly called Charlotte. I say disconcertingly,...
Poached Chicken in Tarragon Sauce
“If you really like chicken, you like it poached. But poaching takes no pity on inferior birds” Jean-Claude Miéral. Volailles Miéral, Montravel-en-Bresse If there’s one single dish that would be a challenge to live without, and would certainly score highly on the...
Ravioli with Spinach and Ricotta
Looking back on my life in the kitchen I am forced to admit that of all the adventurous cuisines that I have elected to emulate, many have not been entirely successful or granted the unalloyed praise I quietly desired. Come to think of it, some of the run-of-the-mill...
Preserved Ginger Cake with Lemon Icing
"...take off your hat to nothing known or unknown or to any man or number of men, go freely with powerful uneducated persons and with the young and with the mothers of families, read these leaves in the open air every season of every year of your life, re-examine all...
![Beef in Barolo [Brasato al Barolo]](http://keithreeves.co.uk/wp-content/uploads/2021/01/IMG_8741-400x250.jpg)
Beef in Barolo [Brasato al Barolo]
“I cook with wine. Sometimes I even add it to the food”. WC Fields I’m keen to get a few things cleared up. There are many myths linked to wine drinking that continue to drift aimlessly on the trade winds. They are, more often than not, linked directly to what and how...
Classic Roast Partridge
Living and working across the East Anglian countryside, the game season offers something approaching an empathetic idea of free-range dining, yet on a rising tide of good intentions it can frequently prompt a barrage of rural grumbling. From the beginning of October...
Baked Papparadelle with Pancetta & Porcini
Of all my food fantasies, I’ve long harboured a wish to become a discriminating, sharp-eyed, wild mushroom gatherer. But whether you know me or not, I can verify that I come nowhere near to fulfilling any part of that particular job description. I dream idly of being...