It was a good summer for tomatoes in my neck of the woods—lots of hot, sunny weather brought them and peppers out in profusion (but please do not ask me about my cucumbers. Sigh.) This, of course, means that we … Continue reading
Tag Archives: BVC Eats
All creativity addresses a problem. This recipe was created to answer the question, What can be done with all this fruit? Summer and early autumn is a tidal wave of glorious fruit in my area. Strawberries run from April to … Continue reading
BVC Cooks: UK vs US Plum Pudding—but it has no plums. For special holidays my mother used to make her English grandmother’s recipe for plum pudding. Who knows how old this dish was, or even this formula for it. But … Continue reading
Welcome to 5780. May it be a good and sweet year. Australia has been there for a day already and tested the waters, so check our news to find out what the early part of the year is like. Jewish … Continue reading
If you go to a Cantonese restaurant for a twelve-course banquet this dish will often be part of the first course, the cold-plate appetizer along with pickled turnip, maybe some cold squid or seaweed. Cold Chinese pigs’ feet is a … Continue reading
I love jam. Preserves. Butters. Jelly, not so much, but anything else in most any flavor, including the funky spicy and herbal concoctions. Blueberry-Earl Gray Tea. Strawberry-basil. Blackberry-ginger. I’ve never gone the full big-pots-of-boiling-water canning route, but I’ve made small … Continue reading
I’m a big believer in eating a healthy breakfast each morning. I’m also a big believer in simple breakfasts, because I don’t like to have to think too hard before I’ve had my coffee. Cold cereal fits the simple category, … Continue reading
This is regarded as intensely British food, meaning, they got the smoked fish from Scandahoovia and the curry and the basmati rice from India and where else does that kind of crazy happen except in Britain? I find it comforting: just spicy enough, with wonderful squishy texture and that combination of curry-umami-butter-rice that makes one roll over with one’s paws in the air.
Continue readingThis is a blander dirty rice than my Southern friends talk about. Theirs tends to be much spicier. Mine is comfort food—dense, rich, salty and savory, porridgy in texture, with just a touch of peppery zip. The magic is in the chicken liver and the butter. Don’t skimp on the butter.
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