Comments on: First aid food

By: Helen Garner’s glass of orange juice « How to shuck an oyster

Helen Garner’s glass of orange juice « How to shuck an oyster — Thu, 09 Apr 2009 22:34:08 +0000

[...] guess, food being such a simple way of making an offering – peace, sorrow, love. After I wrote the first aid food post I recalled a glass of orange juice in Helen Garner’s The Spare Room, a book that is [...]

By: Charlotte

Charlotte — Sat, 04 Apr 2009 10:42:27 +0000

This one makes me WANT a crisis so this can be delivered to my house. Specially if guilt-free foie gras is an option (still have my doubts on that score … but The Love, if you’re out there this one is definitely for you!!)

By: Hamish

Hamish — Fri, 03 Apr 2009 07:36:16 +0000

Coq au Vin is a great one as well… I like to knock the little knuckle off the end of each leg, and when it comes to simmering them, I put them in a pot all standing closely next to each other . As the legs gently braise, the meat shrinks back exposing the bone in a kind of “frenched” effect. A simple trick that adds alot of visual when you place the pot on the table, or drop at the front door.
Chef Bernard once pointed out to me that Alain Ducasse likes to finish the sauce with the chicken livers, which is a great tip. For a coq au vin I recently cooked for my friend’s (who had just had their first child), I finished the sauce with foie gras… of course this was for medicinal reasons only!!

By: doctordi

doctordi — Fri, 03 Apr 2009 02:16:21 +0000

Jamie Oliver’s fish pie- so comforting. And a bog standard lasagne (Donna Hay has a really good basic bolognese sauce, except I use more garlic and add red wine) never goes astray. I love this post, it’s such a lovely, relief-bringing gesture the world over.