Damn Fine Cheese

I am reminiscing about some fantastic aged gouda bought whilst in Bath, from the wonderful Fine Cheese Co shop. What a wonderful shop it is. They employ good looking boys who know all about cheese. I didn't really need to ask the questions as I already knew the answers but I was just quizzing the eye candy to see how much he knew. And he did a good job. A little bit of tasting and some good knowledge and I felt inclined to buy. I'm glad I did as the gouda is creeping into my top ten of cheeses. You only need a little nibble and it sends your taste buds to tingle tastic.

Ooooo cheese - I love it....it's the best use of a cow (or sheep or goat) I can think of.......though that Peter Luger steak is now playing on my mind....

Rose or Alcopop

I am sitting in the garden drinking rose. What is it about the sun that makes you fancy a glass of rose in the garden? At last it really does seem we’re having a summer. Though I won’t believe the BBQ headlines of last year, because that’s all they were ‘headlines’.

Back to my rose which is going down a treat. I like it dry, like the traditional roses of France. Not the new zinfandel or shiraz sweet types the new world has introduced. Once I had to endure drinking Blossom Hill, I think I can blame a beautiful blond cousin for that, it was like drinking fizzy pop (no fizz of course) or sucking a child’s ice lolly. I don’t really relate to a wine-drinking adult drinking these sweet, cloying pop-roses at all but I do understand the appeal to teenagers, with it’s similarity to alco-pops. This is why people take years to drink and appreciate decent wine. If they learnt faster the high street would have to comply and provide a more interesting range. With my approaching return to uni in September maybe I should think about educating these young drinkers!

American Coffee

I will miss American coffee. I will miss New York. I am sitting in Dean & Deluca wishing I worked here, or owned the place really. It's a foodies heaven, beautiful pastries, superb sour dough, endless cheese counter. But it's the black coffee that I have most gotten used to. I'm a tea drinker by nature and usually only have about one coffee a week, latte mostly, but during my NY stay I have had so many late nights I have needed this injection of caffeine. So I had to get used to the coffee. And frankly, the tea here is simply shit.

Mostly Drinking American Wine

I have been shopping in my local (NYC) wine shop, Vintners on 9th Ave & 46th St. I am most impressed that they don't have any beer, cider etc and that it has just a very good and large range of wine.

Trying to stick to American (and South American) wines for my entertaining and to keep away from anything I might see on a shelf in UK. Quite easy too as most of it I don't recognise, except for some from the other parts of the world, France and Australia. Being a fan of most grape verities I am working my way through and have a little line up on my kitchen worktop, empty of course!
I shared a bottle of Pinot Noir from Oregon, with JK that I’d bought because of the blue label, and the fact the wine sales guy said it was good easy drinking; JK also commented on the blue label, boys always like blue eh!
Such a weird and, frankly, brave colour for food/wine labelling, I wanted to see if it worked. We'll it disappeared quite quickly so I think the fresh berry nose with good acidity and soft tannins was a winner.

American Cheese

I admit to being a little bit shocked that America does produce some good cheese. Not quite the goats cheese of France or the washed rind of Ireland but quite decent cheese. I have tried some goats cheese (young fresh), some acceptable cheddar style, a good washed rind for Vermont (my lovely American friend, Rose, will be pleased) and a sheep’s that was nothing to complain about. So if you'd ever thought America can't make cheese, which on the whole we would all admit to, they do do a few good ones. However, the 'brick' cheese made in "the cheese state" of Wisconsin (my sister’s old home of 5years) is really not worth a sniff. They do call it 'brick' too, because they mature it (if you can call a month maturing for cheddar, which we can't in the uk) in brick shaped moulds, about the same size as concrete blocks, which would be just as tasty. Oooo sorry Wisconsin. You do other things really very well, tail gating for one.....and that's a story for another time.

Go-Large for Breakfast

I ordered egg and sausage....I don't understand why I got two eggs, two sausages plus two slices of toast with butter and jelly (jam) and bubble and squeak (or something similar). I think it's just because in America (I'm in NYC at the mo) they always want meals 'larger'. But when I wanted egg and sausage that's all I really wanted, honestly it really is. So I had all this extra food, and I was brought up not to leave anything on my plate or I couldn't get down from the table, so I ate it (except the 'grape' jelly). I was really full all day and only had a tiny bit of sushi at 3pm to get me through to dinner.

It made me think that eating a full English breakfast wouldn't be such a bad idea. I didn't loose concentration at all through the day. I didn't need a snack at all (and I was stood looking at chocolate and brownies all day). These miners had it made eating a full English before heading down the pit. I knew northerners had it right.

Easter Eggs

The other day I was asked the question 'are we doing eggs this year?' . Of course we're doing eggs this year I thought. I already had bought given egg. I looked at all the eggs and decided to go back to the first one. A banoffee pie milk chocolate egg from Chocolate Alchemist. Smallish but perfectly suitable for the banoffee pie lover in my life. I would like a dark chocolate egg filled with violet creams, from my favourite chocolate maker, Audreys. They don't deliver eggs (only more solid chocs) and I guess P won't get there easily or in-time so I'll have to just accept a Green & Blacks (ok, not just, but not first choice) or something he can easily get hold of nearer to work.

At least I won't get a massive but rather thin chocolate (sorry is 23% cocoa actually chocolate?) egg from a huge brand who spent more on the packaging than the chocolate....and sadly underpaid the cocoa farmer!

Don't buy these eggs and think you're celebrating Easter. Celebrate with a smaller egg of the finest quality chocolate your purse strings can stretch to. After all, you'll have lost all that weight from giving up chocolate/cake/biscuits/alcohol(well done you if alcohol) then put it straight back on in one day. Small is beautiful after all.

PSB

I love Easter because hot cross buns with a slice of montys inside like a sandwich is the best breakfast/snack/midnight feast ever. And I never otherwise buy them. Like buying in season really, but sadly those awful supermarkets have them all year round which kind of ruins the excitement of March. (Queen LizzyI would have been appalled having banned bakers from making the popular 'Catholic' buns apart from at Easter and ??? Christmas). And you need something to look forward to in March because the only real 'seasonal' food in March worth talking about is psb (purple sprouting broccoli).

For a lunchtime snack have half a plateful with scrambled egg (from your friend with chickens or organic free range ones from a local farm, try a good local deli rather than Waitrose though). And do eat the leaves, they are full of flavour. You might not see leaves, however, if you buy your psb from M& S or similar as they cut them off because they look a little bit ugly. Sometimes ugly can be very tasty......

Miserable Food

I am not a big fan of being down in the dumps so when I do feel like this I am unsure what to eat as my comfort food. Many would have chocolate, lots of it. Some need soup (or is that when you're ill?). Take away is high on the list and my friend always resorts to pizza for that lift. I am stuck. American's have big bags of crisps (chips) and eat the lot. Or ice-cream still in the carton with a spoon. I might try this one; it means the ice-cream will get softer as you eat. My late Granddad used to put ice-cream in the microwave because it was too cold......he was Irish if that's any excuse. But I don't have a nutrient zapper machine in my kitchen (much to the annoyance of P when his dinner has to be heated up in the oven) so I will just have to put it on the radiator or eat it in the bath.....Waitrose ice-cream freezer here we come.

Happy munching!!

Sussex Food Awards

I was lucky enough to be at the Sussex Food Awards with a bunch of great friends. It was to be our Christmas party (as all good retailers know Christmas parties are always in Jan). We had an ok sparkling (not quite the fantastic "Champagne quality" Nyetimber from West Sussex) reception then on to dinner. 5 courses so thankfully I was very hungry. The most memorable part of the food for me was the main, we had beef steak (fell apart - very good) and then in its own suet pudding was the kidney. I thought this was done very sympathetically for the non-kidney-eaters amongst us. The suet was a little thick but boy did I enjoy that kidney....even ate my neighbours!

Our parents and grandparents ate far more offal than we do today. It was cheap then, like the great cuts of meat that used to be cheap but then Fergus Henderson and (more high profile but less interesting) Jamie Oliver came along and promoted these cuts, now they're a little pricier. I really enjoy a devilled kidney (especially St.John's devilled rabbit kidney) starter or ox-heart main. P loves bone marrow (another Henderson delight) and thought my haggis pie was a goer. So this year I'm going to invite more and more interesting meats/offal (or dodgy meat as an old friend would have said) onto my table.

Chocolate Shopping

 We've just been to select chocolate for Easter. What a terrible day - Not!
A certain grocer to the Royals once advertised for a chocolate buyer by posting an ad in The Times saying "the best job in the world".
You can imagine the people who thought they could do this job! I had teacher, lawyer, and waitress friends sending in their CV's. It went to someone who did have some knowledge in chocolate but I think many other people would have had enjoyed the (heavenly) job a lot more. I have always had an interest in food production and chocolate comes high up the scale. I am becoming more and more discerning and would rather go without than eat just anything. When P puts his chosen bar under my nose I often refuse, and if I don't refuse I quite often regret (think of the wasted calories!!) I have a fair few friends who have enjoyed my previous (and this) job roles for the simple reason that I provide them with lots of goodies....chocolate, cheese, artisan bread, cake....the list goes on. But chocolate is always a favourite and is where you can really tell the difference. Coffee is quite hard, unless the beans are burnt.....or in fact they're not beans but that other strange drink - instant coffee.
Chocolate is so mass market and familiar to us that people don’t bother to look at cocoa content and fat. Next time you go to a decent chocolate shop or deli buy a small bar with high cocoa content (60%ish for plain and 35%ish for milk) from a good maker Audrey's of Hove, La Masion du Chocolat, Fortnum's, Charbonnel et Walker or Valrhona....the difference is less calories and more taste.

Don't just book it.....plan it

I'd love to book my years worth of holidays and weekend breaks right now. I am an avid planner and love to plan every detail, I enjoy the research and drooling over the guide books nearly as much as the holiday itself. I like to book restaurants (or at least know where I must not miss), plan days events, museums to check out and those to avoid, day trips (usually involving castles - P's hobby), find areas to shop for food and wine, areas to shop for clothes, book more than one hotel (variation is key), check out the weather, find the best bars....dreaming already. But where to go. I pulled out some holiday books this morning and looked at where I'd been recently. Sooooo many food photos. Here's a few of my favourites.
Of course food/wine/restaurants are the most important parts of the holiday planning. Hence I've not been to Eastern Europe....I'll have to give it a go, if only for the beer!

January Snow

The snow we've had has made the British a little mental. They have closed the schools, taken time off work, shut roads, found bin lids make great sledges, worn all their wardrobe at once, made some quite rude (but very impressive) snowmen but most crazy of all they've emptied the supermarkets of milk and bread. Did people think that the cows would freeze and not be able to produce milk?
If you shop locally (as my friend quite rightly told the BBC) you would not have had the worry of no milk, your local shop would have got from their local dairy which would have delivered by whatever means (or they'd go bust!) as they are reliable and want the business. Stuff the bloody supermarket shop and get down to your local deli/butcher/grocer and support them. They'll close down if you don't and then you'll wonder why your high street looks a mess. Please, please will people start shopping local.......not just watch Hugh or Nigel and agree.....but DO IT.

Motorway Food Tourture - The NEW and Improved Food Stop

We had a whole day free on Christmas Eve to get from the South Coast to the Yorkshire Coast. So after loading the car with suitcases, pressies and cheese board for Boxing Day. And a breakfast of porridge with honey we set out on our way. The roads were not too bad at all. I was very pleased about this as had booked into a gastropub for lunch at 1.30pm.

After some research I found The Cock in Hemingford Grey, near Huntingdon which is just off the A1. Perfect. And it was. P was going to have steak until the waitress told him the specials, beef stroganoff, his favourite. I had the venison which was so tender I didn't need to chew. It was more than worth the 15min detour off the motorway. The snow was much worse there and the traffic was a little slow when we rejoined but we were so content that the next 3.5hours drifted by with only a brief loo break and no need for entering the dreaded food (ahem!!) service station. I'm usually happy to drive an hour to get to good food anyway, so this made our journey food mile heaven.