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New York Supper clubs: Four Course Vegan

January 24, 2011 11 Comments Filed Under: Uncategorized

snow in New York

I haven’t been to New York, ooh, since my daughter was 18 months old, when I ran away to America, baby in tow, to escape, although I didn’t know it consciously at the time, a rapidly disintegrating relationship with her father. I rode up and down the east coast for a month in a borrowed pick up, staying on sofas and camping by rivers, seeing whales up in Vermont, visiting beautiful clapperboard houses around Boston, pinching corn from Amish fields and meeting up with old friends in the stifling mid summer heat of Manhattan. I’ve never been here before in the winter.
Almost every email from locals told me to be careful about the weather. Well, my fellow Brits, those yankees must be pussies cos it’s not that cold. In fact it’s beautiful; piles of snow on the pavements contrasting with the yellow bricks of sun glanced buildings and a clear sky in stars and stripes blue. You want weather? Try living for six months under the low slate grey eaves of London.

A snowy creche on the streets of New York
A snowy creche on the streets of New York

My maiden trip to New York was with my parents in the 70s. I had my first salad bar experience, complete with mind blowingly good blue cheese dressing (still rarely seen in the UK) at a restaurant called Maxwell’s Plum. When it closed in 1988, the New York Times said “it symbolised two social revolutions of the 60s -sex and food-“. I remember the decor as red brick with art nouveau stained glass lamps, terribly trendy at the time, and the salad bar, something common today, where you could get as much as you can eat, an extravagant concept for a British child, even one as used as I was to eating out. (My parents took us everywhere; on every holiday, to risqué theatre shows like the Rocky Horror Show, everywhere, it was a good education).
My first visit on my own I got sucked into one of those shop fronts lit up with chandeliers and red velvet curtains and a neon sign saying ‘psychic’. The dark eyed ‘gypsy’ woman inside said ‘you are going to have a veery bad time, but if you give me eight dollars more I will light a candle for you which will improve your luck’. (How come these joints are legal?) Devastated, I turned down the good luck candle and stumbled out onto the sidewalk. Little did I know that my best friend back in London had mysteriously fallen out of a window and died that weekend. (Hey Donna! Long time no see…how’s it going up there?)

I got to New York this time courtesy of British Airways, a delightful and useful perk from being named one of the Evening Standard’s ‘1000 most influential Londoners’. I took a 32 seater plane from London City Airport in Club Class. Rich socialite Tara Palmer-Tompkinson once said something like ‘my idea of hell is turning right when I board a plane’. I now fully understand her. How can I ever go back to hours of embolism-inducing cramped economy class on long haul flights? On this flight I had a bed! And we did customs in Shannon, avoiding the weary queues and humiliating grilling by customs in the States! I swigged back kir royales and movies for nine hours. Champagne socialism, here I come!
Drew and my cousin Jimmy
Robert De Niro also owns the Tribeca grill. His dad did the paintings on the wall.
Arriving on Friday night I hung out with my cousin Jim Stewart, who now teaches catering at Colombia University. He took me to the Tribeca Grill where we had good Margaritas and met owner Drew Nieporent who also owns Nobu. Drew and my cousin both worked at ground zero in the aftermath of 9/11, providing food and drink for the rescue parties, a mammoth logistical exercise. 

Jim and I took a walk to ground zero. His best friend who also worked on the rescue effort has just been diagnosed with cancer as have many who continued to live and work within the ‘chalk line’ area, meaning the blocks where the white powdery rubble, asbestos, from the collapse of the buildings started to dissipate. Even working as the caterer was traumatic; weeks of finding small body parts amongst the disintegration.  The tenth anniversary of 9/11 will be later this year. I think the 7/7 inquest in London which has taken place over the last few weeks has been a useful therapeutic tool for both those involved and the rest of us to fully understand what happened. These events leave scars which take years to heal.
We then dipped into one of New York’s ‘dive bars’; the Raccoon Lodge, which had The Clash and Blur on the playlist, grimy urban tracks for a grainy rough space, host to a dark brown pressed tin ceiling, beer mat patchworked walls, a punch bag machine, pool tables and beer taps along the long wooden bar manned by a friendly pony-tailed barman. On one high up shelf, fireman’s helmets were stacked, for the Raccoon Lodge, a mere two weeks after 9/11, was where, at the end of a shift, the crew relieved the dark reality of clearing up ground zero with a few beers.

Fireman’s helmets poignantly lined up at the Raccoon Lodge

 Salsa piquante macaroni cheese at S’mac: the only item on the menu is a variety of mac and cheese; part of a trend for ‘single item’ restaurants.
On Saturday I ate at S’mac: a restaurant that only serves mac and cheese (macaroni cheese). A great concept but poorly executed I’m afraid. You could choose to have your mac and cheese with corn on top. The pasta elbows were of poor quality and so was the cheese. I liked the individual cast iron pans, something I often do at The Underground Restaurant; just shove a hot cheesy dish in it’s pan onto the table for sharing. 
I learnt to master public transport. I bought a weekly pass for $29 with the help of a black man with bloodied lips who couldn’t understand my accent: “What is the transport pass called?” I asked him, not knowing what button to press on the machine. He asked me to repeat several times, mistaking the word ‘called’ for ‘cost’. I changed vocabulary, substituting ‘named’ for ‘called’. On the ‘L’, a young black man faced each passenger, moving slowly down the carriage, his voice growing ever hoarser, and produced an impromptu rap based on their appearance. It was an impressive performance and if you liked the verse you gave a tip. With me he managed to rhyme ‘red beret’ with ‘cherie’ and threw in a back handed compliment about how he, despite my venerable age, found me pretty enough to “get with” as in “I could get wit choo”. 
A touching notice on the subway.

In the evening I took a yellow cab, manned by a well educated Indian man who used to be food and drinks manager at the Hilton but was”let go”when the recession hit and retrained as a cab driver (“You know what, I now earn as much as I ever did in catering, and my life is much easier”), to Williamsburg in Brooklyn. Williamsburg is hip how Greenwich village and the East Village used to be: full of artists, musicians and…underground restaurateurs.
Chef Matteo has been running ‘Four course Vegan‘ from his home for eight years now. It does exactly what it says on the tin; high end vegan food, four courses. The space is large, seating around 30. For many years Matteo (actually he’s called Mathew, but years working in kitchens around Hispanics led to him being rechristened Matteo, which stuck) ran this supper club on his own; cooking and serving up to 40 covers by himself. A year and a half ago he met Carly, a fellow vegan. Carly who now does front of house told me “I’m so glad he’s let me in, it took a long time. It’s great, now he says ‘we’ and ‘us’ about Four Course Vegan”. 
On my table I sat next to a self proclaimed ‘transport enthusiast’, or what we would call a train spotter. He’s visited London several times, generally sailing over on the Queen Mary ship. He’s in the unusual position (for Americans, who mostly only get two weeks) of getting six weeks vacation a year because he works as a bus inspector. Every time any of my fellow guests on the table mentioned a place, he would talk about all the possible bus routes and their reliability to that location. Although he was the only vegan there, vegan and vegetarian food is taken alot more seriously in New York. Omnivores will eat at vegetarian places; there is none of this snobbery so prevalent amongst sneering British foodies.

I bought Francis Ford Coppola’s wine; expensive but not bad. Better than Gerard Depardieu’s anyway.
Pot in the doorway, gives a clue to the address.
Carly and Matteo had just got back from Mexico and Oaxaca, which influenced this menu.
Matteo’s avocado arm.
Winston, his little dawg.
Matteo has a little shop going in the living room, selling his products.
Tortilla Soup
Purple potato
Dehydrated mushrooms (very tasty) and black beans on Oaxacan tortilla.
When your home is a restaurant, your shelving becomes a pantry/storeroom.
Chocolate tart with nut brittle

After the dinner, I hung out for a few hours with Matteo, Carly and an Australian friend of theirs, a stripper who regaled us with stories of her customers. It was a cool night, and I’d recommend it to any visitor. Dinner cost $40, Four Course Vegan is generally open once a week.

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Comments

  1. Rachel at Catalan Cooking

    January 24, 2011 at 6:19 pm

    Sounds Fab. Great post. Made me want to go and I wasn't that bothered about NY.

    Reply
  2. LexEat!

    January 24, 2011 at 10:10 pm

    So glad you got to visit a supper club in NYC! I was there at Christmas but didn't get organised enough to book one in – such a shame. Means I have to go back, obviously.

    I love the name "S'Mac" – shame it was downhill from there!

    Reply
  3. Krista

    January 25, 2011 at 1:28 am

    Some of the Coppola wines are quite nice…perhaps a little pricey for what they are, but you're paying for the wine! I will make sure to stay away from Gerard's!

    Great post too, darling. Do you get to fly back in style as well? Lovely!

    Reply
  4. Anonymous

    January 25, 2011 at 7:25 am

    Until a few years ago, I'd only ever been to NY in the winter. We'd go for a month at a time over Christmas, then one year I worked there for three months on my university summer break (summer in NZ, winter in NY). It was a cold one – they ran out of snow clean up money halfway through winter. Maybe you got lucky because I find London a lot warmer.

    Sounds like you had a great time. Some of my best food memories are from NY – it's where I really began to expand my horizons.

    Reply
  5. MsMarmitelover

    January 25, 2011 at 1:47 pm

    Yes I get to fly back in style too! Yippee…as I'm going to be very busy when I get back.

    Reply
  6. Scarlett the Heavenly Healer

    January 25, 2011 at 1:59 pm

    Sounds like a wonderful time! Great post.
    Have fun and enjoy the luxurious flight home. What a great prize, and well deserved.
    HB BTW 🙂

    Reply
  7. missalice

    January 25, 2011 at 4:15 pm

    loved this post! going to NYC very soon and hope to go to some underground restaurants. Thanks!

    Reply
  8. 365 Tage

    January 25, 2011 at 5:48 pm

    what – you went clubbing with the owner of Nobu??
    your blog is the most fun I had all month!

    Reply
  9. Gin and Crumpets

    January 27, 2011 at 3:30 pm

    What a great trip. The picture of the air steward made me laugh out loud for some reason – maybe it's the elegant sweep of his arm in a normally confined space (although not too confined in that lovely plan. Jealous? Me? Maybe). I'm thinking about a trip to NYC this summer and reading is nudging me towards doing it.

    Reply
  10. The Curious Cat

    January 28, 2011 at 12:15 pm

    Really wicked post! I began reading it and just thought to myself – I love MsMarmite – she's such an inspiration but what did she do before her Underground Restaurant days? I'd love to know. No, I really would! You have to tell us!

    I'm becoming so disillusioned with the office world (only been back a month!) and the direction life tries to often lead you in (long commutes, long hours in a boring office for little money etc etc) and whenever you recall your past bumps and all it sounds like you carved out your own way somehow…a better way…

    AnyWAY… the Vegan place looks lovely…I always hit hurdles with Vegan food and inspiration. It is easier when you can add a bit of cheese, cream or fish at least…

    It is really interesting to read about your experiences in NY and ground zero -I was only there recently and it wasn't for long enough but that place had a big impact.

    And your friend and the psychics…spooky…I'm so sorry to hear about that as well…even if it was a long time ago…

    To end on a more positive note…can I just say you do keep me going and hoping sometimes! 🙂 xxx

    Reply
  11. Damian

    January 28, 2011 at 3:53 pm

    Catering Equipment│Catering Supplies

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
My best food, drink and cook books 2020. Winter Wa My best food, drink and cook books 2020. Winter Warmers by @ginandcrumpets; Cook, eat, repeat by @nigellalawson; Red Sands by @edentravels; Scoff by @penvogler; Sunmer Kitchens by @oliahercules; Oats in the North, Wheat in the South and The Downton Abbey Christmas Cookbook by @missfoodwise; Carpathia by @irina.r.georgescu; Jikoni by @cookinboots; Home Cookery Year by @5oclockapron; A Foodie Afloat by @dimurrell. All incredibly talented women, chefs, cooks, travellers, writers. Some are also artists and photographers and boozers. We have so much to be proud of in the UK food and drink scene. #womenwriters #cookbooks #foodbooks #lockdownwriters #puretalent #christmasbooks #christmasgifts #bookreviews #hamandhigh #msmarmiteloverblog #writing #cooking #travelling
Supper on Saturday night with my bubble. A b’sti Supper on Saturday night with my bubble. A b’stilla pie of potato, feta, pine nuts, sultanas soaked in sherry and ras el hanout. Butter or oil the dish, add 3 leaves of filo or brik, buttered in between. Tip in your filling. Fold up the sides. Brush on melted butter. Sprinkle poppy seeds. Cover with foil. Bake at 180c for half an hour, removing the foil for the last 10 minutes. Siege over some icing sugar with a tea strainer. Done and dusted(literally). #weekendsupper #b’stilla #bastilla  #pie #middleeasternfood #vegetarian #ovenready🔥 #supperclubchef #Novemberfood #lockdown2 #bubbledinner
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