Sunday, November 27, 2011

EAT THE SEASONS….

Apples and pears are so versatile…while they are great to eat raw; they also make a delicious addition to baked goods, salads, sauces or stews.

Personally, from a cooks perspective, I prefer to use pears in my cooking. There are more than 3,000 varieties of pear cultivated all over the world, but it is thought that the wild pear originated in Asia and the ancient Greeks introduced them to Europe. They come in different shapes and sizes and vary in sweetness and texture and so can be used in different ways. Most cooks tend to prefer the Comice pear for their sweet, aromatic flavour and good texture,

Thursday, November 10, 2011

UNDERGROUND OVERGROUND


Pretty soon now, potatoes should have been lifted and stored for the winter. Consequently, a wide range is now available and it’s a good time to experiment with the world’s favourite tuber.
Potato & parmesan soup with walnut-watercress pesto


I think the potato is a fantastic ingredient for any cook. They are so versatile, can be cooked in so many different ways and they are also a great vehicle for absorbing loads of other flavours. My favourite pairings for potatoes include truffles, bacon, capers, anchovies, watercress & caviar. The combination of warm roasted new potatoes topped with sour cream & caviar is simply awesome and must rate as my preferred canapé of all-time.

Potatoes were by no means an instant success in the western world; they were thought to have originated in Chile when prehistoric tribes took them to the Andes region of Bolivia, Ecuador and Peru. The potato had been cultivated for centuries in South America before the Spanish conquistadors arrived and took