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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 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

  • savoury sage scones
  • leek latkes with garlicky skyr
  • warmly spiced peanut stew
  • spicy, herby corn fritters
  • peachy green bean burrata plate

latest on instagram

savoy cabbage rolls, stuffed with caramelized onio savoy cabbage rolls, stuffed with caramelized onions & pan-sizzled mushrooms (+ borlotti beans and brown rice) and served over a slowly simmered tomato sauce 🥬 they were so very good
spring is for savoury sage scones 😌 made with c spring is for savoury sage scones 😌 made with cheddar and chives and everything that jives with that oh-so-classic combination. these ones are fantastically golden and crisp on the outside, superbly soft & tender, and beautifully flaky + layered on the inside (thank you butter), as well as a truly marvellous excuse for gathering friends and family around the kitchen. served piping hot straight from the oven, sliced in half, and slathered with soon-to-be-melting butter (perhaps even topped with a cheeky mound of freshly grated parmesan), they are perfection. getting the recipe right for these took quite a few tests, tweaks, and tastes, but I think I finally nailed it — just need get all my notes organized and easy to digest. will share soon! 💛 edited to update: the recipe is now on the site!!
how fitting that the sun should set on this salad! how fitting that the sun should set on this salad! been regularly making this one for three months and I think its season is coming to a close 🍊🥲 crisp, thinly shaved fennel, juicy pink grapefruit or pomelo, ruby red pomegranate arils and gently tangy feta, dressed only with extra virgin olive oil & sea salt — a ridiculously simple + invigorating salad that delivers every single time. make it with fridge-cold ingredients for a more refreshing zing or, better yet, pop it into the fridge and leave it to chill for 30 mins after assembling for maximum enjoyment. I’ve made this salad more times than I can count (also shared it in the january newsletter!) and I’ve yet to capture a decent picture of it, but I’m posting it anyway because good food deserves a space in our feeds, whether we think it’s pretty or not 🙃⁣⁣⁣⁣ ⁣⁣⁣⁣ p.s. I also used a finger lime this once because I’d never tried them before — look how cool they are!! no wonder they’re also called caviar limes! really gave the salad an extra little burst of zing, I absolutely loved it :)⚡️💛
winter’s last hurrah in the form of a spicy butt winter’s last hurrah in the form of a spicy butternut squash & hokkaido pumpkin soup + a bit of sunshine on an otherwise grey and gloomy day — this is basically the chili ginger garlic soup from the site, except I added in the boiled carrots from my broth along with the roast winter squashes, and made harissa oil to drizzle on top. I also cubed up and toasted some stale baguette in olive oil to use as croutons (when in france). it was very very good, perfect for this overcast weather we’ve been having, and truly a lovely way to part with fall/winter produce as we quickly yet gently make our way into spring 🌥️💛
made an absolute mess of flavours, textures & colo made an absolute mess of flavours, textures & colours on a plate — and it was pure delight (I mean, look at that gorgeous produce! 🥹)⁣⁣⁣ ⁣⁣⁣ inspired by @clareccole to pile fennel, clementine, blood orange and radicchio onto a plate, along with a lot of fresh herbs + a massive ball of burrata. it ended up looking like art and I must admit I felt somewhat like a painter with a produce palette as I assembled it — happy to report that it was more than just beautiful, it was also life-affirmingly delicious 🎨✨
puntarelle! what’s not to love about an enigmati puntarelle! what’s not to love about an enigmatic chicory that hides within it a wholesome, tender heart? I always get so excited whenever I get the chance to cook and taste produce I’ve never had before, and this truly was no exception. initially I was drawn in by the vegetable’s beauty and didn’t really have an idea of how I was going to prepare it, but thankfully the internet exists and told me exactly what to do: remove the outer leaves (generally too bitter to enjoy raw, but fantastic if mellowed over a bit of heat), carefully slice the pale green core into thin strands (you could use a specially-designed puntarelle cutter to do this but, as this was my first time, I became the puntarelle cutter), then leave to curl in a bowl of ice-cold lemon water before draining, spinning dry, and applying lots of anchovy, garlic & vinegar, olive oil + black pepper — red chicory and parmesan optional, but very welcome. absolutely loved it, and I’m so glad that I brought home this unknown-to-me vegetable and tried something new. if you ask me, a little bit of novelty and mystery in the kitchen may very well be the spice of home cooking life :)
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tags

asparagus autumn & fall baked goods baking beans breakfast cake cardamom chickpeas citrus cozy dessert easy meals eggs fruit ginger healthy healthy eating herbs hot weather leeks lemon lentils orange pie pumpkin quick meals refreshing rhubarb salad savoury seasonal simple simple recipe soup spiced spring summer sweet toast vegetables vegetarian whole foods whole grains winter

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