Recipes by Jeanne Horak-Druiff
United Kingdom Chef
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Persimmon and cranberry crisp - and a workshop!He raises both hands to touch the cloth,asks, Which is this?This is persimmons, Father.Oh, the feel of the wolftail on the silk,the strength, the tenseprecision in the wrist.I painted them hundreds of timeseyes closed. These I painted blind.Some things never leave a person:scent of the hair of one you love,the texture of persimmons,in… |
1 vote
774 views
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20-hour sous vide oxtail stew on creamy mustard mashWhen I was growing up, we had the kitchen basics: a fridge, a freezer, a stove/oven, a toaster and a kettle. The most exciting gadgets in our kitchen were an ancient blender for milkshakes, and a Kenwood mixer. There were no electric scales, bread makers, rice cookers, crock-pots or anything of the sort - the furthest my mom ever… |
1 vote
780 views
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Baked truffled eggs inspired by "White Truffles in Winter"I set foot in France for the first time when I was 14, stepping off a UTA flight and into the warm air of a Nice evening. My father had finally decided that at 11 years old, my brother would be old enough to appreciate foreign shores and booked tickets for the family to accompany him to a medical convention in Bordeaux, followed by a… |
1 vote
831 views
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Rotkohl (braised red cabbage with apples)"The time has come, the walrus said, to talk of many things;Of shoes and ships and sealing wax; of cabbages and kings..."So wrote Lewis Carroll in The Walrus and the Carpenter, one of the very few poems in which the humble cabbage gets a mention. Can anybody actually think of another notable cabbage literary moment? Because let's… |
1 vote
639 views
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Chicken and chanterelle mushroom fricasseeEveryone who has seen the spellbinding film Amadeus must at some time have pondered thisquestion: how do you know which cultural artefacts from your time will survive for centuries to come, and which will sink into the mists of obscurity? In the film, we see the parallel stories of approximate contemporaries Antonio Salieri and… |
1 vote
556 views
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Easy roasted glazed plums with ice creamWhen I was a little girl, I often asked my mom why I had brown eyes when she had bright blue eyes. Surely if I was her daughter, I would also have the blue eyes that I so hankered after? She would always smile and patiently explain to me that things like the colour ofyour eyes or hair; or the shape of your hands and feet are things… |
1 vote
790 views
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Kaiserschmarr'n (Emperor's pancakes)When I was a teenager, I once found myself on a plane with my mom, flying somewhere. I can no longer recall where we were going, but I do recall my mom idly leafing through the in-flight magazine and suddenly (to my intense embarrassment) guffawing out loud at something that she had read. Surely nothing could be that funny? She later… |
1 vote
406 views
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Japanese food and Bordeaux wines @ The London Foodie supper clubBordeaux is a wine producing region, centred on the the city of Bordeaux on the Gironde river, in south-west France. Its total vineyard area is over 120,000 hectares, making it the largest wine growing area in France. The approximately 700 million… |
1 vote
674 views
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Chanterelle quiche with a wholewheat & thyme crust"What's in a name? That which we call a roseBy any other name would smell as sweet."So says Shakespeare's ill-fated heroine Juliet in Romeo and Juliet. But clearly Juliet never had to make flight reservations, or deal with immigration authorities in the post-9/11 world. I, on the other hand, have spent the better part of the past 24… |
1 vote
503 views
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Quick pork chops with a tomato, chorizo & olive relishThere are some food-related questions that are always really easy to answer - things like "wine or beer?" (wine); "plain or salted?" (salted); with or "without whipped cream?" (with!); or "chocolate or vanilla?" (chocolate, always chocolate!). But then there are a couple of foodie questions that I am regularly asked that make my… |
1 vote
693 views
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