Category Archives: Uncategorized

Dinner for Aubergine’s Birthday

We went to Glen Svarc’s excellent Osteria Da Clara. As an appetizer, he offered a parfait of buffalo mozzarella cream, layered with roast pepper and roast tomato and topped with anchovies. (Pictured) Aubergine had spaghetti with fresh figs and guanciale. … Continue reading

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Quail, saffron, and chanterelles

From the farmers market we had 2 large quail and a quarter kilo of chanterelles. At the tea festival on Saturday, we met someone directly importing saffron from Iran. So today I put them together. I salted and peppered the … Continue reading

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Eggs Florentine

I made proper Eggs Florentine out of Joy of Cooking for brunch today. Making Sauce Mornay was interesting, but I think I prefer plain poached eggs on a bed of spinach, maybe with a thin slice of prosciutto.

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Hake soup

Got a couple line-caught Adriatic hake from Mijo, our fishmonger. He suggested making soup from them. Looking around the fridge and cupboards, I decided to base the soup on both bun ca and asam laksa. So, I put together the … Continue reading

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Mackerel and sprue asparagus

Courtesy of the farmers’ market on Jiriho z Podebrad this morning, we enjoyed a light, fast, and delicious supper of grilled Adriatic mackerel and blanched sprue asparagus. I assume you don’t need the recipe. Anyone have a suggestion on how … Continue reading

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Jazz Dock

First, an apology for not posting in years! I’ve finally got access to the blog from my mobile phone, so I hope Aubergine and I will be posting more often. Tonight we’re at Jazz Dock, listening to the 15th anniversary … Continue reading

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Malesice vs Sapa

I see that one of the top search terms on this blog is “malesice vs Sapa,” regarding the two big Vietnamese markets on the edge of town. I think it mostly comes down to which one is closer to you. … Continue reading

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A market, and a chicken

This is a story about electoral cycles and local politicking.  More importantly, it’s a story about a fancy chicken. Just over a month ago, we saw a lot of construction works going on in the little square near where we … Continue reading

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Veal and chanterelles

It is the season locally for both veal and chanterelles. (Before anyone gets upset, pen-enclosed, milk-fed “white” veal is quite beyond the agricultural infrastructure of this country. All the veal is “pink”, meaning the animal had no worse a life … Continue reading

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Salad Nicoise

This is a Salad Nicoise I made a while back. I splurged on a bit of actual tuna and poached it, following some poached tuna I had at the salad bar at Aromi. Mine wasn’t quite as good. But it … Continue reading

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