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allosimone

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essays

 

Brief thoughts on topics related to food and public health.

 

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on eating with the seasons

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on (real) food

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on why surroundings matter

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on what (and how) I eat

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on the joys of eating vegetables

recent posts

  • creamy chanterelle & broccoli tagliatelle
  • a rhubarb (and strawberry) macadamia nut cookie
  • a crispy chickpea caesar
  • beetroot sauce (for grains, salads & pasta)
  • on eating with the seasons

latest on instagram

meltingly soft leeks on a bed of creamy white bean meltingly soft leeks on a bed of creamy white beans 😌feels like it maybe shouldn’t work, but the textural contrast between the starchy cannellini beans and the gently fibrous leeks really does keep each and every mouthful interesting. add to that a soothing fennel broth and a tangy-but-mellow lemon shallot dressing, and you’ve got yourself a really comforting way to brighten up what might be an otherwise grey and gloomy day ⛅️💛
spring things 😌🫶🌸 grateful for early seas spring things 😌🫶🌸 grateful for early season joys like markets and farm shops reopening, the first radishes, the last of the sprouting broccolis, magnolia blossoms and the return of worms, soothing rain + simple meals like celery bean salads, crispy chickpea caesars, good things enjoyed with good bread, and quick-pickled alliums on everything (among other simple pleasures & treasures) 🌱🥹
big white beans and potatoes cooked in well-season big white beans and potatoes cooked in well-seasoned flavoursome stock, fresh greens, herbs + a lemony mustard vinaigrette 🌷 perfect for a solo meal (which in itself is a great excuse to linger over a bit of slow reading at the table 📖 🗞️)
monk’s beard + capellini, with lots and lots of monk’s beard + capellini, with lots and lots of garlic and olive oil 🧄 I used the green onion aglio e olio recipe from the april 2022 newsletter as a template, and it turned out to be such a lovely way to discover agretti ✨
From a slightly tired bunch of overwintered chard From a slightly tired bunch of overwintered chard to a gorgeous, delicious plate of golden & green risotto — some dreams really do come true. I bought the chard with the very best intention of eating it asap (even though I don’t really like chard) and ended up letting the poor thing go a bit limp. I know that drooping floppy greens are lovely in stews and can make for some great pasta sauces, but I wasn’t really in the mood for stews or pasta, so I opened the cupboard and ended up finding myself drawn to a box of rice, an onion, and a jar of stock powder. the rest, as they say, is history. Made risotto as usual, the only difference being that I added diced chard stems along with the onion at the start, and blanched some chard leaves and garlic (then whizzed them along with salt and olive oil) to make a paste. Cooked the risotto by toasting the rice with the sizzling onion and chard, deglazing with white wine, ladling in stock and stirring vigorously for a leisurely amount of time, as one does, and whipping in a mildly shocking amount of butter once things were looking pleasantly soupy and al dente. Stirred the paste in at the very end, then garnished the plate with evoo, lemon zest, and parm. Perfection! I think I may have been eating chard wrong all along.
I just love leeks this time of year. Some of my fa I just love leeks this time of year. Some of my favourite ways to enjoy them are charred then dressed in a warm tangy vinaigrette, caramelised into a savoury flaky tarte tatin, or simply sliced + softened before being tucked into neat little leek & mushroom hand pies.
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