Ingredient Archives: Green Garlic

Black Sea bass in Thai crazy water

Black Sea Bass in Thai ‘Crazy Water’ with Mizuna noodles

This week in addition to the regular (and in my opinion superb) Porgy and Bluefish, there were a few Black Sea Bass hanging out on the ice at P.E & DD Seafood. I snapped one of these gorgeous looking fish for my supper and knew just the way I was going to cook it. It’s […]

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Paneer Tikka

Paneer Tikka — A very quick midweek supper

Us Brits love our Indian food as much as (perhaps more than?) Americans love Mexican food. Unfortunately it’s the sort of thing that puts off the home cook because of extensive lists of ingredients or lengthy cooking times. This quick paneer tikka takes just a few minutes prep in the morning and is ready in […]

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nettle pasta

A Quick Nettle Recipe with a Secret Ingredient: Pasta with Roasted Rice Powder

About a couple of years ago I decided to become a weekday vegetarian. That is, only eat meat at the weekends (or special occasions). Before then I was pretty much a carnivore. Almost everything I ate for lunch and dinner would have some form of meat in it. With a couple of exceptions (risotto, omelettes) […]

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Borscht

Borscht — A Chilled Beet Soup with Feta and Pickled Beets

I’ve always been a little apprehensive of chilled soups. I always expect them to be just a bit watery and disappointing. I think the thing is, the chill takes the edge off flavours so you really need to be generous with seasoning and have some punchy flavours going on. For this Borscht I’m going to […]

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chickweed lasagne

Chickweed, Watercress and Arugula Lasagna with Prosciutto Crisps

I was quite enamoured with the bundle of chickweed I picked up from Paffenroth Gardens this week. A perky ball of round stalks and perky leaves with a mild grassy flavour. I decided to use up some produce left over from last week’s canelloni to make a delicious spring herb lasagna and treat it to […]

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grilled porgy

Grilled Porgy with Green Garlic salsa

A few weeks ago I cooked a porgy in a little sauna of sake and green garlic.  Moist and succulent, it was so good I was determined to revisit this delicious and abundant fish. Now the weather is a little warmer and we can start cooking outside every now and again. Although here in the states […]

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Soused Fish, Green Leaves, Dark Bread

Soused Fish, Green Leaves, Dark Bread

When I go to market to pick up the best of the weeks’ seasonal produce I know that if the fish is good I’ll be having that for supper on the day I buy it. And usually that’s it for eating fresh fish for the week. Sometimes you want to have the fish later in […]

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A warm bowl of kedgeree

Kedgeree – the original fusion food, as approved by Mrs Patmore

Kedgeree is about as unfashionable today as the idea of fusion food, but in the Gentleman Grocer’s opinion it should form a staple part of a home-cook’s repertoire. It’s not well known here in the United States, but in Great Britain where I’m from it’s a traditional Anglo-Indian dish that is pretty deep in the […]

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step by step shortcrust

Swiss Chard and Korean Watercress Quiche with a Herb Crust

 Quiche hasn’t been a fashionable meal for many years, but it certainly deserves to be more popular. Incredibly easy to make, the creamy egg and cream mix sets off the filling and keeps it moist while the  pastry adds a biscuity texture (in a good way).  And they are so versatile. Whether it’s a traditional […]

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