Oct 03
by bibelotm_wp in Eat, Reviews 0 comments tags: Chef, Cookbook, Cooking, Jeremy Fox, On Vegetables, vegetarian

On Vegetables by Jeremy Fox – A Review

In June, the Borough Market Cookbook Club had a wonderful summer party.  The book chosen to celebrate was Jane Grigson’s Vegetable Book (published in 1978) and around 80 home cooks brought along a dish they had cooked from its pages.  We feasted on tomato tarts, stuffed leeks, beetroot salad and many other delights.  Esteemed food writer Felicity Cloake told the assembled foodies why she believed Jane’s vegetable book was such a gem, and the ice-breaking phrase “what did you cook?” must have been said a hundred times at least, there in the Market Hall.   When I was asked to review the new Phaidon uber-book On Vegetables, I jumped at the chance.  This publisher specialises in oversized tomes that present themselves as the ultimate collection of dishes on a theme.  In theory, you could get rid of all your much thumbed little second hand paperback cookbooks, and just have a few enormous Phaidon books on your shelves. France: The Cookbook, Thailand: The Cookbook and America: The Cookbook might not give you much room for anything else.  But I approached On Vegetables with caution.  My much admired and beautifully presented Mexico: The Cookbook has taken such a bashing on the internet over mistakes and misunderstandings in its recipes, I am too scared […]
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Jul 27
by bibelotm_wp in Eat 0 comments tags: Jeremy Fox, On Vegetables, recipe, vegetarian

Rhubarb Ricotta Radish Toast – Recipe

I really like working with a colour palette, while also not having it be the main purpose of the dish. I want it to taste great, but also play off a certain set of colors. This one works with shades of pink and light red, and is one of my favorite dishes to make at the moment. Note: You’ll probably end up with a little bit of extra rhubarb purée and pickled rhubarb –congratulations – as both are delicious on almost everything and keep well, too. Alternatively, you could just double the amount of toast you make.   Serves 4     Rhubarb purée and pickled rhubarb 1 pound (455 g) rhubarb 3/4 cup (150 g) granulated sugar 3/4 cup (180 ml) plus 2 tablespoons white wine vinegar 1 tablespoon kosher salt   To serve 10 baby red radishes (tops reserved for other uses, such as Salsa Verde) 4 slices Deanie’s Brioche or Pain de Mie, 1 inch (2.5 cm) thick extra-virgin olive oil kosher salt 11 ounces (315 g) Whipped Ricotta (see below) 2 ounces (60 g) pickled rhubarb, or to taste 4 tablespoons rhubarb purée, or to taste flaky sea salt freshly ground black pepper   Make the […]
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Bibelot is about more than craft projects; it represents an imaginative and sustainable way of life. Readers will feel stimulated, uplifted and motivated. Bibelot will begin its life as a blog, an online hub bringing artistic, original and innovative people together. It’s a space for sharing ideas, learning and sparking inspiration!
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