Monthly Archives: September 2010

The Wine Society’s Christmas List and a Disagreement

Posted on September 30, 2010 by physicsman

Not even the end of September and this most tempting of Christmas lists thumped onto the doormat. The problem is that there are more than just Christmas wines; you also get the members’ top 30 and other selections. There is … Continue reading →

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Pork & Apple Pie, Cabbage and Beaujolais

Posted on September 30, 2010 by physicsman

Cabbage is underrated. Basically, people can’t cook it. Actually it’s tasty and crunchy, or at least a squeaky chew – great for texture contrasts. And if it’s young enough and firm enough it makes a lovely green colour on the … Continue reading →

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Armenian Lamb with a Light Claret

Posted on September 28, 2010 by physicsman

Armenian Lamb is a family favourite that depends for its success on using quite a lot of beef stock which needs to be home-made or a close equivalent. Don’t even think of a stock cube or the dish will be … Continue reading →

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Lamb Steaks with Ratatouille and Dauphinois Potatoes plus Cotes du Rhone

Posted on September 28, 2010 by physicsman

These are leg steaks cooked simply in the grill pan, but accompanied by a ratatouille carefully assembled in the way recommended by the excellent Alastair Little. This helpfully used some of the courgettes that are still plentiful in the garden. … Continue reading →

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Cod baked with Mayonnaise, Potatoes & Onions and a Chilean Sauvignon

Posted on September 17, 2010 by physicsman

An apparent contradiction – comfort food for the developing autumn yet it’s fish. This became a family standard as soon as we discovered that this unexpected combination worked so well. The caramelised onion plays against the possible blandness of the … Continue reading →

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Pork Chops with Herb Butter and Lemon on Lentils with Cotes du Rhone

Posted on September 12, 2010 by physicsman

This is a firm favourite, the sort of brasserie cooking that is rare in the UK. Simple but high quality components treated without pretension, but designed to bring out complementary tastes and make a balanced meal. Well trimmed pork chops, … Continue reading →

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Pork & Cucumber Chinese Style and some Wine Experimentation

Posted on September 9, 2010 by physicsman

This is a fairly subtle Chinese treatment – strips of pork done in a wok with cucumber, soy sauce and sesame oil. The question is whether it is the soy sauce or the cucumber and sesame that dominate the taste. … Continue reading →

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Salmon Trout in a Parcel with Courgettes & Spinach and a Late Change in Line-up

Posted on September 6, 2010 by physicsman

There was going to be red pepper in the parcel and I had got out a Pinot Gris, but the peppers didn’t appear, leaving the sharper spinach to partner the salmon trout, which is anyway more delicate and less pungent … Continue reading →

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Fillet of Halibut with Szechuan Aubergines and Edelzwicker

Posted on September 5, 2010 by physicsman

A new fishmonger has opened in town and D’s first purchase was some lovely looking halibut. She used a recipe of Skye Gyngell whose book we have been exploring lately. The fish worked beautifully with a very crisp skin and … Continue reading →

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Chicken in a Red Pepper sauce with Courgettes Rosti and Chardonnay

Posted on September 4, 2010 by physicsman

Back at home another family favourite, chicken in a red pepper sauce. This is a dish where there is a real choice of red or white wine. The chicken is grilled and the red pepper sauce is sweet but a … Continue reading →

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