Caramelized Onion & Spinach Olive Oil Quick Bread / Braised Fennel Pizza / Fourteen Autumn Roasts

Blog Post & Recipe: Caramelized Onion & Spinach Olive Oil Quick Bread

After caramelizing onions to a sweet, golden brown and wilting the spinach with minced garlic, the vegetables are mixed into a savory quick bread batter. The only fat in this easy bread is extra-virgin olive oil, which lends a slightly fruity taste

Blog Post & Recipe: Top This: Braised Fennel Pizza (à la Paulie Gee's 'Anise and Anephew' Pie)

"I got just the pie," replied the man behind Brooklyn's Paulie Gee's. "It cannot be topped. My 'Anise and Anephew' has fior di latte, braised fennel, guanciale, and a post-oven drizzle of anisette cream with a garnish of fresh fennel fronds."

Slideshow & Recipes: Delicious autumn roasts

Herbed rack of lamb with potato smash ... Beef pot roast ... Portuguese-style chicken ... Mexican slow-roasted lamb shanks ... Char siu pork ribs ... Greek roast lamb with skordalia and potatoes ... Slow-roasted duck marylands ... Roast beef with Yorkshire puddings ... Lamb with quince and honey ... Lemon and thyme baked chicken ... Roast lamb ... Chicken pot roast with mustard cream sauce ... Pork leg roast with sage potatoes ... Beef rib roast with spiced salt

Salting Meat / Roast Onion Soup / Cold-Grilled Ribeye Steaks

Blog Post & Recipe: Salting meat - Saltkjöt

Meat may be dry salted or brined. Dry salting is best for lean meat and brining for fatty meat.

Blog Post & Recipes: Roast onion soup

Autumn is pottering, puttering weather ... A simple soup then, as Nigel Slater says, to invigorate.

Roast onion soup ... A basic – very – vegetable stock

Blog Post & Recipe: "Cold-Grilled" Ribeye Steaks with Gremolata

Lynne's advice on the steak (in addition to olive oil, salt and pepper) is to leave it in the fridge until the very last moment before you put it on the grill. That way, you can get a great char on the outside of the meat, while allowing the inside to cook more slowly.

Seasonal tags.

Seasonal tags have been introduced: spring, summer, autumn, winter.

Roast Lamb. Pot roast. Foodie?

Article: Lamb Roasts Made Easy.

A few cooking tips.

Article/Recipe: The Magic Pot.

Tips for a good pot roast. Includes three pot roast recipes.

There is, I think, a subtle art to pot roasting, or rather an understanding required of the method and careful attention to the amount of heat and liquid. However, once you understand the basic principles you are free to go ahead and make up different dishes and flavours without being tied to the exact quantities and measures of a particular recipe.

Start with a heavy casserole pot that will fit snugly around the meat you are using. The best choices are secondary cuts - the pieces of muscle with a little gelatinous matter and fat throughout, such as leg or shoulder. A whole chicken works beautifully but a small one is easier to turn in the pot.

Article: Are you a foodie?

Are you a Foodie?

1. Do you consider shopping for food and wine to be 'quality time'?

2. Do you take an enthusiastic interest in the preparation and consumption of good food?

3. Are you always searching for the newest food shops, restaurants, take away’s and ingredients?

4. Do you plan holidays and weekends away around food festivals, winery walkabouts and regional food experiences, good wineries and country restaurants?

Etc, etc. The people who set out this questionnaire are Australian food writers whose names are Allen Campion and Michele Curtis. I've added their website to the links bar. The website contains a brief guide to seasonal produce in Australia.

Website: Stephanie Alexander Kitchen Garden Foundation.

The Stephanie Alexander Kitchen Garden Foundation has been set up to seek funding for and oversee the development of Kitchen Garden projects in primary schools across Victoria.

Using the program at Collingwood College as a model, our aim is to pleasurably engage and encourage young Victorians in growing, harvesting, preparing and sharing delicious and healthy food in the belief that such skills are essential to the development of life-long joyful and healthy eating habits. Many young people have little sense of where their food comes from, and little experience of sharing a meal convivially with others around a table.