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Recently I was asked by my lovely colleagues at Penguin to write a guest blog as part of their #penguincooks campaign this October.
I decided to write about the nostalgia of cooking and have a look back at some of the vintage cook books from the Penguin archives.
You can read my Cooking from the archives post over on the Penguin blog.
The post was inspired by an old cooking notebook of my Great Nan’s that my mum recently bestowed upon me, it’s full of awesome recipe cards and leaflets. I just love the language and design of these things:
A wonderful find and a treasure to keep and cook from forever more.
Artichokes are great, and, though they are a bit of a faff to prepare, they’re worth the effort. Here are a few photos showing how to prepare them from our last artichoke feast:
To begin – chop the top 1/3 of the artichoke
It should look a bit like this when you’ve done that
Now chop the artichoke in half down the centre of the stalk
Now start to scoop the centre out of the artichoke and pull a few of the tougher outer leaves on.
Now continue to scoop out the fibrous inner part
Once it’s all scooped out it should look like this.
Keep the prepped artichokes in some water with lemon juice to stop them from browning
Cook and eat as you’d wish – these ones have been simply BBQed for a few minutes and served as is
This post is a little bit about getting free recipe books through work (such as Tim Hayward’s Food DIY) and also getting the opportunity to meet and interview authors through work (like author of Food DIY Tim Hayward). Quite handy when you run a food blog.
Now that I own the book, I can tell you it’s a ripping read and features some terrific typographic design and smashing use of vintage butcher’s shop iconography. Here’s a quick Instagram video of the book if you want to see inside
As I might have already hinted, I was also asked to interview Tim Hayward for the Penguin Soundcloud channel, you can have a listen to my gushing interview technique here:
From all this gushing about free books and meeting authors, somewhere along the way we were inspired to do something delightful with meat. So a plan was hatched to try our hands at pastrami.
Buoyed along by memories of Katz’s diner in New York – we had in mind an ultimate outcome of sandwiches, pickles and either beer or root beer. Either of those beers would do. The results of this pastrami plan can be seen in pictures below, plus the resulting sandwich (with home made pickled gherkin to accompany as is only right). We cured, boiled and then BBQed this awesome piece of meat. Consensus is we’ll be doing that one again.
Last night we ventured forth to Camden for our second night of beer-matched-with-something-tasty at Brew Dog. Last time it was cheese and this time it was meat.
Brew Dog have worked with a small charcuterie company in London – the only one in London we’re told. These guys brought Picco Salumi premises in N1 off the previous owner 6 months ago and are rebranding as Cobble Lane Cured. Everywhere I can find they are referred to using the previous business name, including on Brew Dog’s own site. However, it seems they’re trying for a name change – so thought I’d mention that here.
Interestingly, Islington seems to be fostering a bit of a food movement according to an article in the Evening Standard from September 2013.
The evening began and ended with beer and meat. Over the course of 3 hours, we slowly consumed enough beer, bread and salami to keep us going for the duration.
As part of this meat-fest, there was some cured lamb (a violin of lamb was mentioned – this had to do with how you slice the cured meat if I’ve remembered correctly) that split opinion and a pepperoni that packed a punch. The following photos show meats #2 and #3 both of which were my favourites.
Brew Dog beer matching begins
Brew Dog beer matching continues
The beers went from very drinkable into the slightly murky territory of 18% alcohol content – those pokier beers don’t always appeal to me. We had the Punk IPA and Dead Pony – both two of my favourite Brew Dog beers, all would go perfectly with a beer stick.
This is what’s known in the business as a beer stick
All the meat all the time – we purchased beer sticks. They’re good for fishing trips.
Along with the inevitable excitement of beer combined with awesome cured meat, it was also exciting to find out that Cobble Street Curing invite the general riff raff that is the public into their kitchens to see how the process works. Suffice to say, I know at least one bearded Canadian who will be taking them up on that offer.