Desert Island Dishes Dirty Guilty Pleasures Dirty Dishes

I’m resposting this too, (from 18 April 2010)……It feels more relevant than ever…..

When I started this blog I knew I wanted to start a conversation from the beginning about food. Although I have worked (and played) with food most of my life,  like many people I know, I had become overloaded and overwhelmed with information. I must also confess that up until recently I had been lazy in my search for any knowledge, I was turning a blind eye and I needed to start caring more……..

Our relationship with food has become warped hasn’t it? The gap between those who can afford good food and those who can’t seems to widen, and cheap, bad food (and clothes etc…) get ridiculously cheaper.

We now live in a world obsessed with body image, which goes hand in hand with an even more warped view of food as we seek to be slim but we are becoming increasingly obese. Diets don’t work, (I can tell you!) but they are a multi million pound industry.

So what can be done now? I don’t know yet. But what I do know is that I don’t want a rant and a moan on here but to start the conversation from scratch again, just to try to get a clearer understanding on what’s going on.

One thing that does seem to be clear to me is that by making people feel guilty about food, in any way doesn’t work to promote a better understanding. Junk food and readymeals will be around for a long time yet and whether we like it or not, they are part of our culture now. Encouragement to improve them, to step away from them once in a while, seems like a good idea.

And ask around about everyone’s guilty food pleasure. You’ll be surprised. (if they are telling the truth!) Your guilty pleasure will probably be one of your dessert island dishes.

So this blog is…………..
…..restarting a conversation, from the beginning about what is good food?
…..about seasonal food and it’s pleasures.
…..about reasonable food and it’s pleasures.
…..mostly about art and food….
…. about dancing and dressing up.
…..feeling a need to kick some of the snobbishness out of food.
…..to inspire….and encourage….someone away from ready meals, once in a while.
…..looking for our dessert island dishes.
…..cake.
…..making dinner.
…..writing a book.
…..about doing good things.
…..loving really good food but having really dirty guilty pleasures/dirty dishes.
…..also about drink.
…..thinking about a box scheme….
….thinking about the supermarkets….
…..looking to start to understand what’s going on in the world of art and food.
…..making art, music, videos….
…..having a very nice time.
…..thinking about hosting and sharing some food.
…..thinking about growing some food.
……oh yes and dancing and nice shoes…….
…..any thoughts? give me a shout.

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3 Responses to Desert Island Dishes Dirty Guilty Pleasures Dirty Dishes

  1. Louise says:

    Our box scheme has resulted in
    4 bratvia lettuces
    4 boxes of toms
    2 types of mushrooms
    5 kilos of pots
    1 Cabbage
    1 cauliflower.

    Arses. – 4 lettuces?? 4. What on earth are we going to do with that.

    This is what happens when you don’t eat last weeks veg.

    • Lettuce and Pea soup

      I made this up just now…..

      50 g butter
      1 large onion, finely chopped
      1 clove garlic, crushed
      200 g peas, fresh or frozen
      about 250 g lettuce leaves, ripped roughly
      1.2 litres vegetable stock or water
      150 ml double cream
      1 large egg yolk

      Melt the butter and cook the onion and garlic for about 6-7 minutes without colour until softened. Add the stock or water, bring to a boil, then add the peas and cook for about 5 minutes or until the peas are tender. (if fresh or defrosted and tender if frozen) Stir in the lettuce leaves until wilted, then remove from heat. Season.

      You could eat this as it is, or for a smooth soup, leave to cool slightly, then blend well in a blender. ( a blender will make the soup much smoother than a food processor.) Return the soup to the pan, then return to just below boiling. Remove from heat.

      Whisk the egg yolk with the cream in a bowl, whisk in a ladle full of the hot soup. Whisk this into the soup and serve. (the egg will cook in the heat of the soup. Don’t put back on heat or be tempted to boil it as it will curdle.)

      Nice with crunchy croutons……some chopped chervil would be nicer too….

      OR….

      Stir lettuce leaves into hot noodles or noodle soup at end just to wilt….

      OR….

      Cos, Pear, Parmesan, Pine Nut & Hazelnut Salad
      Here’s a lovely salad we used to knock up in Sicily….it would work with most salad leaves…..

      Serves about 4

      1 medium size Cos lettuce or other lettuce equivalent
      1 large ripe pear
      50g toasted pine nuts
      50g toasted peeled hazelnuts
      125g Parmesan shavings
      Juice of 1 large lemon
      Extra virgin olive oil
      Sea salt and freshly ground black pepper

      Wash and dry the lettuce. Tear the leaves into bite-sized pieces and place in a large serving bowl.

      Quarter the pear, remove core and slice thinly with skin on. Place in bowl and squeeze over the lemon juice. a little salt, pepper and few tablespoons of olive oil.

      Scatter the toasted hazelnuts and pinenuts over the lettuce, then add the sliced pear and any of the lemon juices in the bowl. Then top with the Parmesan shavings. Drizzle a few tablespoons of olive oil, salt and few grindings of black pepper.

      Toss well and serve as soon as you can!

  2. Louise says:

    Thanks darling. Will try the lettuce soup tomorrow, I do love pears in salads too. Thanks for your inspired ideas. I think you need to start wearing a superhero cape for my food box dilemmas – unless you’ve already got one…

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