A pork chop is like a blank canvas. Seasoned with a sprinkle of salt and a twist of pepper, it’s the perfect foil for creating a meal of the moment, or as zee French say, “a la minute”. That’s an expression that has fallen out of style, but I wonder why. What is more contemporary than making a quick sauce from ingredients you have on hand, in the same pan you cooked the pork chop? Quick, economical, inclined to be seasonal; I say it’s time we resurrect ‘a la minute’ cooking.Read More
Fish soups are called ‘brodetto’ in Italy and every Adriatic coastal town has their own version. I don’t live near the coast, I like the French Provencal style of fish soup and I don’t have to play by the rules, so here is Brodetto di Montone.
Warning: it is messy to make, it takes time, the words slow, fast and easy do not appear anywhere within this recipe. However, the words delicious and worth the effort do appear.Read More
As far as I’m concerned, one of the all-time great soups is Provencal style fish soup. The first time I ate it I was beluga whale pregnant in St. Barth and I scarfed the bowl so fast the amused restaurant owner insisted I eat a second bowl. Sometimes there are very real advantages to being…Read More