Twitter brought this blog post to me. Rachel Cousineau at @lovelearncook recently tweeted that she’d just made a Pissaladière and it smelled good. Immediately, my heart was full of love and passion for this beautiful, traditional French tart (the Pissaladière, not Rachel). I needed some. Now. Before I had time to question my motives on that Tuesday afternoon, I was rifling through the cupboard, discovering all the ingredients were present for me to make a beautiful spelt Pissaladière with puff pastry, to consume that day. Sharing it with you, my reader, would be the only right-thinking course of action, so here it is, my beautiful Pissaladière. Caramelised onions. Those words are enough to send my taste buds into a dizzying spiral of …come and read more!
Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time to blow open the doors of convention and open your eyes to the delusion and deception that’s all around us in the circus ring of recipes. There’s a common portrayal out there in the culinary world, a veil of misconception that’s flown across people’s faces time and time again, a published …come and read more!
Back in 1984 when Whitesnake released a song called ‘Slow An’ Easy’, big, permed hair was everywhere on grown men, along with awful double entendre permeating almost every sing title. Everything they created was about either love, or, errrr, loving. I’m dragging this questionable music, which seems to have aged in a way I never expected (i.e. well), back to the fore because I’m listening to it and the song ‘Slow N Easy’ has just come on, which is exactly what this recipe is. A few years ago I spent a summer holiday in Provence, marvelling at the quality of the local ingredients available. Everything just tasted better, or was bigger, brighter and fresher. I took a book titled ‘Cooking in Provence’ by …come and read more!