Month: December 2007

Of course you remember the Italian salami that I forgot to put in the frittata. I worked out how to use it. The answer was a pizza. Rather than go through that laborious stuff of making my own pastry à la Delia, I took a tip from Xander and...

Atami is an up-market Japanese restaurant in Westminster, not an area crowded with good ones. The ambience is cool and stylish, with a long reed-clad bar and huge windows along two sides. The menu is light years away from those of sushi bars, and contains some really imaginative and...

I’m a fairly recent convert to bagels. They fill a croissant slot but seem rather doughy in comparison. However, there are times when a toasted, flavoured bagel is just what the day requires. People recommend cream cheese on a bagel, but I’ve tried all kinds of cheeses on them...

Occasionally, I take great pride in spending quite some time thinking through a sandwich, then doing the shopping and creating something truly delicious. This time, I got some liver paté, a white baguette and a cucumber. The baguette was buttered, both sides, having been sliced down the longest axis...

I wondered how I might use up those two thick slices of Italian salami. It occurred to me that I might cut them into small pieces and put them in a frittata. First I cubed a potato and a carrot and par-boiled them for 8 minutes. While this was...

I used to like the Mitre in Cambridge, but recently I’ve been getting more and more frustrated. The pub is now owned by Mitchells & Butlers (or Michells and Butlers as they misspell their own name!) and is easily now among the poorer pubs in Cambridge. On a recent...

I stole my cous cous recipe from a place where I used to work: there, it was served cold as a side-order with barbecued food. Roughly chopped onion, peppers, garlic, mushrooms, and celery are fried, and when soft turmeric is added.  The cous cous is poured in, then cold...

Several friends from London visited me in Frankfurt this weekend. They were impressed by the Christmas market in the old town square and the skyscrapers, but also by the food. In particular the Sunday brunch we had in Cafe-Bar on the Schweizer Strasse in Sachsenhausen, on the south side of the river. We arrived just...

It’s similar to ones I’ve made before, except this time I used venison and orange sausages, chopped into chunks, and thick-sliced Italian salami also cut into pieces. A half pint of water with a lamb stock cube started the process, then potato chunks, carrot slices, purple onion, mushrooms, aubergine,...

Izzy’s for dinner Originally uploaded by dynamist. According to the menu from the place across the street from me: When it comes to ambiance, Izzy’s has been a bastion of ‘studied schlock’ since the original delicatessen opened on Central Avenue in 1901. I used to think Izzy’s was a...