When did I first eat -?
In the 60 and 70’s the French bistro arrived on the scene, in England.
In my memory, that is, along with the snails in garlic butter was the French onion soup served in small earthenware soup pots, brought bubbling to the table, it smelt delicious, so much so that you blistered your lips eating it in the romantic atmosphere of the darkened Bistro. In those days a visit to a Bistro was comparable, to going to a Michelin star these days
My first Bistro experience was in at Hampstead heath; it could have been called Bistro Vino.
Patricia Wells became famous by writing her French Bistro cookbook.
The child in my photo with chef Julian, taken in the chalet where I spent Christmas in Grand Bornand, is Gaspard the son of my goddaughter. This child and his sisters really eat everything; their father is a chef too.
All the other children in our group at Christmas where food pushers, if you know what I mean.
The American young girls favorite was peanut butter with apple jelly!!
I only hope that the kids of today have a chance to really eat.
I was involved with Kids in Balance for several years, a foundation we set up to teach children and their parents how important not only diet, but movement and the inner diamond is to a healthy life style and to avoid diabetes at a young age
As I type this BBC news is just discussing this problem.
A pity our foundation was stopped after just a few years.
We did however reach 10,000 children, so hopefully we made a difference to some of them.
Let us hope that the new Food trends for seasonal pure food may help in this.
You could call this my Food4thought this year for you and your families
French onion soup. A French comfort food.
650g onions, sliced about 5 onions
1 clove of garlic, crushed
1 ½ to 2 liters of stock, preferably brown, this can also be a cube, then be careful of the salt
Salt and freshly ground black pepper
12 slices of French bread cut 4 cm thick
200 g grated Gruyere cheese
A little melted butter or oil
Melt the butter in a large, heavy saucepan and slowly brown the onions for at least one hour; stirring well, the onions should become meltingly soft and greatly reduced in quantity. They must also be evenly golden-brown all over and transparent. “Caramelized ” Add the garlic after 45 minutes make sure the heat is not too high otherwise the garlic may burn and become bitter. A little sugar may be added to aid the browning. Sprinkle on the flour and stir in the flour until absorbed and cook for 1 minute.
Add the stock and stir until boiling. Season with salt and pepper and simmer for 20-30 minutes.
Bake the slices of bread in a moderate oven until dry and lightly browned 150 C° for approx 30 minutes
Place the bread in the soup bowls and pour over the soup, sprinkle the cheese over the bread (which rises to the surface), moisten the cheese with a little melted butter or oil and brown under the grill. If the soup has cooled of bake first in a moderate oven for 20 minutes then place under the grill for a few minutes. if not just grill until the cheese is bubbling
Serve very hot…
Mind your mouth
When did I first eat -?