Gazpacho is the perfect choice to start off a special Summer menu. I especially like to make it for dinner parties because it can be made ahead of time and left in the fridge for the flavours to meld until you’re ready to serve it. -MB Read the rest...
It is vital when serving salad greens to wash, refresh and spin the leaves dry; salad spinners are one of the essential kitchen tools. This way you can make sure the leaves are dry enough to grab onto just the right amount of your chosen vinaigrette. The version most often used in our house, proudly my husband Colin’s creation, is a mixture of 4 parts Extra Virgin Olive Oil with 1 part acidulant ( a mix of 1/3 Vino Cotto and 2/3 Red Wine Vinegar), some sea salt flakes and freshly ground pepper. -MB Read the rest...
Most people who live in the country, and are interested in growing their own food, are likely to cook in a produce-driven way. When I first moved to the Valley, I devoured the writings of Elizabeth David. She had abundant ideas and suggestions that spoke to me, as I've never had the patience to follow recipes, and I would absolutely recommend her books to anyone wanting to know more about seasonal cooking. -MB Read the rest...
For those connected to their food on a far more authentic level, whether through Farmer’s Markets or growing their own produce at home, there is very little waste because the true value goes well beyond what you have paid for something. You are invested in the very nature of what sustains you, but the further away any of us get from that connection, the easier it is to forget just how precious food is. That lack of understanding can have a ripple effect that not only harbours excess waste, but also unethical farming practices in general. In my mind there is no such thing as ‘cheap’ food, the price is always paid somewhere along the line, whether we choose to see it or not. -MB Read the rest...
Summer is summed up for me in the simplest way; truly vine ripened tomato, just-picked and still fragrant with the warmth of the sun, with basil from the garden too, drizzled with extra virgin olive oil, vino cotto, salt and pepper. I can add anything to this, or simply eat is as a meal on its own - the flavours are so simple but when the produce is at its peak, nothing else is needed. -MB Read the rest...
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