I can’t eat another omelette. Seriously, my first morning in Michigan I digested a Polish Omelette at Lake Breeze Restaurant in Harrison Township, then yesterday morning I polished off a Gyro Omelette at Leo’s Coney Island off Gratiot–six eggs in two days plus mystery meats, cheese and a scattering of vegetables. Look at it! Amazing … Continue reading From Monstrous Omelettes To A Giant Horse To Little Fish And A Dark Night Of The Gut.
My visit to San Diego immersed me in a family deeply rooted in the Iberian peninsula with Portuguese and Catalan roots, so why not, as an ambitious Scots-German, cook two of the quintessential dishes of Portugal and Spain: Caldo Verde and Paella? If something’s not right, they’ll tell me. My perfect setting for serving paella … Continue reading When Surrounded By Iberians, Cook Like An Iberian!
I love cooking with bones. Over the next few blogs we’re going to consider the artistic and sustainable aspects of all sorts of bones: buffalo, chicken, fish, lamb and pig. For the joy of it, I’m also going to include shells as bones. As we consider the shank and neck, spine and trotter we’ll also … Continue reading Bones!