Comments on: Sauteed Cavolo Nero and Caramelized Chervil Root with Ewes Milk Cheese Shavings

By: Edmund Inkin

Edmund Inkin — Tue, 29 Jun 2010 07:44:00 +0000

What a good find this blog is.

You may be interested to know that we have managed to grow Chervil Root for the first time this winter/spring in the Kitchen Garden at our restaurant, The Felin Fach Griffin, in the Brecon Beacons.

It’s the third year we’ve tried, and our first real success as it has been difficult to control the germination and growing conditions in previous years. We think we’re about the only growers in the UK (stand ready to be corrected) which is very exciting.

We used to buy it from Wild Harvest as well. They sourced it from France but it’s really good to be able to bring it just the 50 paces or so from the garden.

By: Bethany Kehdy

Bethany Kehdy — Tue, 20 Oct 2009 02:32:04 +0000

Hello Madalene,

I just discovered your blog through London Food and Drink. My name is Bethany and I write the blog https://www.dirtykitchensecrets.com here in London as well. A few other bloggers and I are organizing a conference on Food Blogging on the 28th of November, 2009 in London.

We would love it if you could join us. Depending on the number of food bloggers who RSVP, we hope to also have guest speakers talking about relevant issues to Food Blogging such as “How To Improve On Food Photography” or “What Makes A Good Food Blog” amongst others. In any case, it will be an opportunity to meet other food bloggers, some of which are coming from France, Germany and even India, and network, eat delicious food and have a good laugh.

For more information please visit https://www.dirtykitchensecrets.com/

We hope to see you there.

Bethany and the other organisers; Mowie Kay- Mowielicious, Jamie Schler- Life’s a Feast and Hilda Saffari- Saffron & Blueberry

By: Janie UK Thermomix

Janie UK Thermomix — Mon, 19 Oct 2009 16:06:20 +0000

Adding butter or bacon fat to cabbage dishes is a great idea for more than flavour reasons as it allows the vitamins and minerals in the cabbage to be absorbed more easily. Butter from grass-fed cows is full of omega-3′s in the summer and autumn and this helps to balance the over-consumption of vegetable oils (and hence omega-6′s) in western societies. An overload of omega-6′s is detrimental to our health, so choosing to serve butter or other saturated animal fats with your cabbage is excellent.

By: johanna

johanna — Mon, 19 Oct 2009 13:15:28 +0000

i grow the cavalo nero [aka: Lancinato ] rather than
ordinary kale every year. its flavor is so much better,
my favorite winter dish is washed chopped leaf, wilted
til tender in [covered] hot pan in tsp or 2. bacon fat, and
a little water. finish with dash of vinegar and a good pinch
of sugar. cook to let flavors blend-just a minute or 2
topped with the crumbled bacon and a chopped
boiled egg… a childhood “comfort dish” from nanny.

and by the way, dusting regularly with wood ashes [not coal]
will keep kale fairly bug free. also planting late in the
season, as it withstands cold weather quite well, even snow.
i grow it all winter, here. it is very hardy and the
pests arent!

vty, johanna

By: Lizzie

Lizzie — Mon, 19 Oct 2009 11:15:47 +0000

I love cavalo nero, it has such a wonderfully mineral flavour. I just wish it was more available to buy, I’ve only ever found it in boutique vegetable shops or farmers markets.