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Pizza Bismarck
It’s that time of year, when the card shops are full of hearts, flower sellers having ordered in lots of roses; and the restaurants all have ’special’ valentines menus. These are of course no doubt filled with menus combining aphrodisiacs of oysters, asparagus and viagra.
Rather than face the town, I’ve been in the kitchen making pizza. It may certainly not be upto the Franco Marco standards (a spate of recent visits have happened in some food blogs I follow) – but I still think as long as it’s tasty then we all win! Continue Reading
Week 6 Summary
Week 6: 2 February – 8 February
Well, what a week. The UK officially broke down, though whilst the snow started off in the south it didn’t allow me to get away with a snow day. Sometimes being based in Birmingham has its downsides, I had to get in the car and drive to see some clients. Let’s just say that the return trip was a bit hairy, what with driving in a blizzard on non-gritted roads!
Back at home, due to not having any food around I was a bit of of sync with my usual routine. Nothing too amazing this week, though my friend did manage to make a good dinner on Saturday. He was happy with 7/10, unfortunately like many people he had an issue with a chocolate mousse not setting!
Monday: Appalling room service – Greasy Pizza with Salami
Tuesday: Onion Risotto, Squid & Belly Pork, Coffee & Petit Fours at Anthony’s
Wednesday: Chili Con Carne (salvaged from the depths of my Freezer). Also baked some tasty flourless chocolate brownies [I have a slight craving for chocolate on a weekly basis]
Thursday: Toad in the Hole, with yorkshire sausages and a few strips of beef.
Friday: Leftover toad
Saturday: [Dinner at a friends: @RedWineBoy]
Sunday: A misty haze, Beef Pie.
Rib-eye Steak
Steak, nothing seems so simple as a steak. Though I must admit that I usually don’t cook it, yet I’m always choosing a lovely sirloin or fillet in restaurants.
So, for a change and with some rib-eye streaks from the lovely folks at Paganum (the people I lovingly refer to as my meat dealers).
I can honestly say that I’ve never eaten this cut before, a quick bit of research shows that it’s just as easy as any other. Just a minute and a half on each side, in a stonkingly hot pan. Then letting rest for a few minutes before serving. Continue Reading
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