Author Archives: patric

The Pope of Gastronomy

I’ll say it right from the start: I blame Fernand Point for my appreciation of great food, and some of my girth, even though I have never met him! When I was eight or nine my favorite aunt packed me … Continue reading

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A Luxurious Crab & Truffle Risotto to Die For

With the festive season just around the corner here is a dish that combines gravitas, extravagant ingredients, is relatively easy to make and will impress your mother-in-law to no end! No mother-in-law? Then impress your friends with your grasp of … Continue reading

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How to Make a Provencal Olive Tart, Anchovies Optional…

Provence, once upon a time, was populated about fifty thousand years ago by the Neanderthals, and was still valued in the Neolithic period and the Iron Age. Later it was part of Gaul, the land of the Voconces tribe and … Continue reading

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Just When You Thought Nitrates Were Bad…Bacon is Now Healthy!

Loaded with saturated fat and sodium, bacon, salami, prosciutto (and I love all three) and other cured meats have been long considered artery-clogging and terribly unhealthy due to the use of nitrates and nitrites in the curing process, however one … Continue reading

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Bitter Lemons, Mediterranean Musings and Two Recipes

I’m a big fan of Lawrence Durrell’s writings, and in particular of his travel books. I’ve reread “Bitter Lemon” recently and it led me to read a raft of Mediterranean writers, some I worshiped as a young man like Camus, Moravia, … Continue reading

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Bouillabaisse, the Rolls-Royce of Seafood

I’ve been asked to write the best Provencal recipe for a good friend. There are quite a few that come to mind but I’ll settle on this one: so Provence’s most illustrious dish, our fabled Bouillabaisse, will be revealed in … Continue reading

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One Delicious Summer Recipe

I haven’t written much as we are in the midst of a heatwave which is highly unusual in Eire. A great change from incessant rain but it does have its downside: it’s hard to concentrate and sit in front of … Continue reading

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The Mighty Turmeric, the King of Curry Spices, with a Fish Curry Recipe!

A few years ago while doing research on the benefits of curries (there are aplenty, believe me) I came across an article written by an Indian doctor about a miracle cure for lung and esophagus cancers. The prime suspect turned … Continue reading

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The Cruciferous Files

As I wrote earlier cruciferous vegetables (also known as brassica vegetables) have it all: vitamins, fiber, and disease-fighting phytochemicals. Not only they are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K,  folate and many … Continue reading

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Meditations on Martian Cuisine

Recently I watched a video in which Stephen Hawking talked about our intergalactic future, a documentary about colonizing Mars (it’s possibly available on YouTube). The great man says: “perfectly foreseeable technology will make it possible to transform Mars into a … Continue reading

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