Even in the dead of winter, in my mind yogurt conjures long Greek Summers, when I was a college student sill living in Italy and taking an overnight ferry to…
Category: Food & Entertaining
Sofafamily are breaking with tradition and having a Christmas brunch rather than our traditional late afternoon lunch. Cape Town is just magnificent at the moment, and we want to make the most of the wind-free days by heading down to the beach in the afternoon for a surf and a swim. ‘Popper Christmas’ (as the nieces and nephew call their Grandfather) will be handing out gifts at 10.30am, with the help of mimosas and watermelon bellinis, and a slightly unusual brunch will follow – campari-girl and I will be posting about the menus for our respective Christmas meals in due course. I came across this great muffin recipe by Nigella Lawson and thought it would make a perfect addition to our spread. Though I am going to alter her recipe slightly by adding in some pecan nuts, and by creating a marmalade butter. But the rest is all Nigella inspiration and simplicity and will make the house smell gloriously Christmassy.
With Friday being the day The Mayan Calendar ends -– it seems fitting that we look to South America for a drink that will appropriately honour the occasion. One wouldn’t…
I first tasted this dish at the Hotel Condotti Palace. It was one of the hotels preferred by our record company in Rome (always, always a fabulous bunch of people with excellent taste) and perfectly positioned at the top of the Spanish Steps for the occasional night off. Camparigirl and I paid it a quick visit when we were in Roma during July – and it is still as understatedly elegant as ever.
One of my favourite things about the Condotti was that they had a buffet table at lunchtime. Loosely themed along ‘cucina povera’ lines – the chef would basically walk to work via the market in the morning and pick up whatever was fresh and seasonal and put six or seven dishes together. Full and robust in the winter, light and fresh in the summer.
That day, Omar Sharif – the Egyptian actor and champion bridge player, was the only other (early) diner in the bar/ restaurant. We met at the buffet and I introduced myself – telling him that my mother (who is a pretty good bridge player herself) had always admired his style. He was delighted and invited me to join him for lunch – treating me to my first Negroni ever (as an aperitif, never with food!) – and introducing me to Vitello Tonnato. It was the most delicious of lunches in all ways. Charming company, lovely food, gorgeous old-fashioned hotel dining room.
It took me a long time to reconcile my palate with some staple American holiday desserts like pumpkin or sweet potato pies and pecan pie. As much as I love custards, pumpkin is not my go to for a satisfying slice of pie and pecan pie, the way I came to first know it, was a cloying, overly sweet and sticky mess I found downright abominable. The reason for it is that most commercial pecan pies are made with an ungodly amount of corn syrup and, regardless of which side of the fence you sit on when it comes to corn syrup, the end result in a pie is an unpleasant sweetness that overpowers the nuts.