D-Day – June 2004

D-Day – June 2004

Written by Allan Hall The bray of the English upper classes is hard to miss. Sort of a cross between a donkey’s snort and a duck’s quack, it cut through the busy brasserie in the French port of Caen with the penetration of a well-educated sonic boom. I had...
Stuffed Onions

Stuffed Onions

INGREDIENTS 3-4 large Spanish onions (about 2.5lb in all) 1lb spinach 10 ozs ricotta cheese 2 eggs 5ozs freshly grated Parmesan cheese Dried oregano 8 fl ozs cream 6 fl ozs of tomato puree Pinch of cayenne pepper Salt and freshly ground black pepper HOW TO DO IT Make...
Pork in the Style of the Auge Valley

Pork in the Style of the Auge Valley

INGREDIENTS (per person) 1 fine pork shop, trimmed of fat and rind Chopped flat leaf parsley Chopped shallots Olive oil Good glass of dry cider HOW TO DO IT Score the chop both sides in a criss cross-cross pattern with a sharp knife. On both sides spread a well...
Potato Straw Cake

Potato Straw Cake

INGREDIENTS 1½ lbs of floury potatoes Butter HOW TO DO IT Shred the potatoes with a hand grater or through the middle blade of a food processor. Rinse thoroughly to remove starch and dry equally thoroughly in a few tea-towels. You want them dry when they go into the...
Maquereaux au Vin Blanc

Maquereaux au Vin Blanc

INGREDIENTS (for 2 persons) 4 fillets of mackerel (two per person.) Have the fishmonger keep the skin on the fish. ½ pint dry white wine ¼ pint water, 1 medium onion A sprig or two of fennel 1 lemon 1 chopped peeled carrot 2 bay leaves – fresh for preference,...