Jennifer McLagan's Blog, page 4

Vinegar - so much more than sour wine

I've always been a bit ambivalent about vinegar. I usually have red and white wine vinegar, and balsamic and sherry vinegar on hand, but I'm never convinced about the difference between vinegars, chardonnay and champagne for example. Vinegar is vinegar right? No wrong, there is a world of difference between vinegars and between good and ordinary vinegar.

After Fat: An Appreciation of a

Savoury macarons

I have blogged about macarons before and my love of the salted caramel ones at Ladurée.  Macarons are everywhere these days, so much so they are almost passé.

A few days ago, a friend sent me this photograph and I was passionate about macarons again. I hadn't heard of Meresse before, but now I have to go to Aix en Provence. I want to try the foie gras and onion confit macaroon, quickly

Aussie Olive oil

Sometimes I receive packages in the mail and I should have posted much earlier about the wonderful Cobram Estate olive oil that arrived before Christmas. However, mid December in Canada is all lard and duck fat in my kitchen, I rarely reach for the olive oil before the spring.

Australia is probably not the first place that springs to mind when you think of olive oil, but much of the country

Mr Nicolas Hoare talks Odd Bits

Sauerkraut Tart

My husband made his annual sauerkraut, the recipe for the cabbage and the sauerkraut are in Odd Bits.  Of course we had leftovers, which we enjoyed during the week. We devoured the sausages and pork hocks first and then were left with just tasty cabbage. What to do with it other than Reuben sandwiches?

I found a recipe for a tarte au choucroute. I thought what an interesting idea, but of