Eastington@Paddington

from The Cooking of Spain & Portugal (Foods of the World) by Peter S. Feibleman and Time-Life Books Added black olives. Dressing is equal parts lemon and EVOO, and coarse salt.

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Breads, Corn Flour, PORTUGAL

Portuguese cornbread (Broa)

Published by

Marcus

on

February 23, 2025

from The Cooking of Spain & Portugal (Foods of the World) by Peter S. Feibleman and Time-Life Books

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Kale, PORTUGAL, Potatoes, Soups

Potato and kale soup with sausage (Caldo verde)

Published by

Marcus

on

February 23, 2025

Potato and kale soup with sausage (Caldo verde)

fromThe Cooking of Spain & Portugal (Foods of the World) by Peter S. Feibleman and Time-Life Books Linguica is boiled rather than friedPotato/ kale ratio is 2/1 (by weight, so a lot of Kale)Kale is cooked for 3 to 4 minutesServed with Broa (Portuguese Corn Bread)

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Brussels Sprouts, Tofu

Brussels sprouts and tofu

Published by

Marcus

on

February 23, 2025

from Plenty (page 105) by Yotam Ottolenghi

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*Favourites, Truffle

*Paul’s buttered noodles with Perigord black truffles

Published by

Marcus

on

February 23, 2025

*Paul’s buttered noodles with Perigord black truffles

from My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes by Melanie Dunea Paul Kahan’s Hand cut noodles. No cheese, cream or Olive oil. Minimal Butter. About 5g per serve. Tarragon leaves. I was sceptical. But wow. Best truffle dish that session.

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*Favourites, Cauiflower

*Roasted whole cauliflower

Published by

Marcus

on

February 23, 2025

from Ottolenghi Simple (page 94) by Yotam Ottolenghi Tried it alternatively with a squeeze of lemon, Kewpie mayonnaise, wholegrain mustard, and hommus. All great. And yes, the crisp green outers are like chips. Such a simple and great dish. Don’t recall a mediocre dish from Ottolenghi.

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ASIA, Cauiflower, Salmon