Just before Christmas my son, who’s based in Barcelona (okay, someone has to be), was down in Huelva visiting friends, who took him to see a cheese maker up in the sierra. Knowing my fondness for all things cheese-y, and thinking I might by now have eaten my fill of Swiss beauties and/or be tiring… Continue reading Fromage Fort – a good home for leftover cheese
From time to time, Thierry Meyer of oenoalsace.com (and formerly Alsace correspondent for the Bettane & Dessauve Grand Guide des Vins de France), together with chef Jean-Philippe Guggenbuhl of La Taverne Alsacienne near Colmar cook up an appealing plan. Keeping a collective ear close to the ground – and an eye on the market –… Continue reading A lobster lunch
To many non-Swiss, fondue is a bit of a Seventies cliché. In Switzerland, it’s just an uncomplicated, convivial, warming winter dish – just right for this week when the temperature has been struggling to get its head above zero. There are no hard and fast rules about which cheese to use – at least none… Continue reading Fancy a fondue?
By the time I get down to Seville in March, the orange crop will be finished and the 25,000 bitter orange trees that flourish in the city’s patios and plazas will be bursting into bloom all over again. The Sevillanos themselves barely use the oranges that have made their city – at least in British… Continue reading A mind for marmalade
If you’re planning a gastronomic foray any time soon, consider Catalunya (or Catalonia as we Anglos persist in calling it). It’s one of Spain’s foodiest regions, right up there with the Basque Country. It also has wine (unlike the Basque Country, which has Txakoli), ranging from over-hyped, over-priced Priorat to decently made drops from indigenous… Continue reading Feasting and tasting in Catalunya
Well in our house they do, so there. Here’s the thing: real men go for plump, well filled quiches – think Rubens rather than Modigliani. Away with your slender, low-fat jobs, a quiche is (or should be) something succulent and delicious. The only absolute no-no is soggy bottoms (pace Rubens). Here’s an all-purpose recipe for… Continue reading Who Sez Real Men Don’t Eat Quiche?
After Christmas we made our usual pilgrimage up into the Vosges for a spot of much needed fresh air and exercise, followed by a robust lunch at a real ferme auberge. So what makes a ferme auberge real? Years ago, when I was working on my book A Taste of Alsace, I interviewed the then… Continue reading A Real Ferme Auberge in the Vosges