Blog Post & Recipe: How to cook perfect potted shrimps
Potted food, according to food historian Bee Wilson, is a descendant of the pie in which the heavy, air-excluding crust ("medieval cling film" as she wonderfully dubs it) has been replaced by a more elegant spiced butter.
Blog Post & Recipe: Recipe: Braised Eggplant and Tomatoes
I like this recipe a lot because it doesn't try and dress up the eggplant with too much oil or gobs of cheese. So often people will fry up their eggplant (which isn't half-bad, I'll be the first to admit) or douse it with loads of olive oil and cheese while baking in the oven. Especially in the hot summer months, it's nice to let eggplant stand on its own as it does here.
Blog Post & Recipe: charred corn tacos with zucchini-radish slaw
It’s this obsession that finally got me to unearth a dish I’ve been meaning to put my spin on for two years ... The dish is called esquites and from what I understand but have sadly not yet experienced yet in person, it is a street snack in Mexico. Corn is cooked in butter with onions, garlic, chiles, an herb called epazote and salt. It’s then seasoned with lime juice, chile powder and served with mayo in small cups.
Concept: potting!
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