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    Gérard Basset - a memory
    • Jan 16, 2019

    Gérard Basset - a memory

    Like so many people in the wine world, and I do mean the world, I am deeply saddened to hear of the untimely death earlier today of...
    Chestnuts: Chestnut Chocolate Cake
    • Dec 31, 2016

    Chestnuts: Chestnut Chocolate Cake

    Definitely a chestnut cake with chocolate, rather than the other way round, but if you want it to be more chocolaty use 240g chocolate....
    Chestnuts: Potatoes with Chestnuts, Bacon & Mushrooms
    • Dec 30, 2016

    Chestnuts: Potatoes with Chestnuts, Bacon & Mushrooms

    This is almost a meal in itself, but it also makes a very good accompaniment to roast game birds, poultry, venison and pork. If you’ve...
    Chestnuts: Chestnut, Prune and Sausage Stuffing
    • Dec 17, 2016

    Chestnuts: Chestnut, Prune and Sausage Stuffing

    This is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or...
    Chestnuts: Pork Tenderloins Layered with Chestnuts and Mushrooms
    • Dec 10, 2016

    Chestnuts: Pork Tenderloins Layered with Chestnuts and Mushrooms

    If you’re feeling extravagant, use cèpes. Otherwise, use a variety with a good flavour such as chestnut mushrooms. And if you can only...
    Chestnuts: Chestnut Soup
    • Dec 4, 2016

    Chestnuts: Chestnut Soup

    This is archetypal winter food – thick and warming. It’s filling enough for a simple mid-week lunch and delicious enough for a dinner...
    Chestnuts: Introduction, tips & quick ideas
    • Oct 23, 2016

    Chestnuts: Introduction, tips & quick ideas

    There are few smells more evocative than the waft of roasting chestnuts and few more perfect ways of spending a Sunday afternoon than...
    Tomatoes: Mediterranean Tomato and Olive Tarts
    • Oct 3, 2016

    Tomatoes: Mediterranean Tomato and Olive Tarts

    These are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and...
    Tomatoes: Spanish Tomato Sauce
    • Sep 25, 2016

    Tomatoes: Spanish Tomato Sauce

    I have been calling this sauce salmorejo for as long as I’ve been making it, but as I no longer remember where I saw the recipe or how...
    Tomatoes: Baked Sea Bream with Tarragon and Tomatoes
    • Sep 24, 2016

    Tomatoes: Baked Sea Bream with Tarragon and Tomatoes

    There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical,...
    Tomatoes: Tomato and Ricotta Sformata
    • Sep 17, 2016

    Tomatoes: Tomato and Ricotta Sformata

    This is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a...
    Tomatoes: Gelée de Tomates
    • Sep 10, 2016

    Tomatoes: Gelée de Tomates

    This was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the...
    Tomatoes: Introduction & How To Peel
    • Sep 9, 2016

    Tomatoes: Introduction & How To Peel

    Fresh tomatoes are with us all year, but there’s still something about eating them in summer – even late summer – that’s so much better....
    Herbs: Tips and Extras
    • Aug 31, 2016

    Herbs: Tips and Extras

    Some other ways with herbs: • Herb butters for meat, fish, vegetables, pasta, risotto, sandwiches et al. Use any herb you like, including...
    Herbs: Raspberry, Rosé and Rosemary Sorbet
    • Aug 29, 2016

    Herbs: Raspberry, Rosé and Rosemary Sorbet

    This is a combination of two recipes given to me by the Chilean winery Errazuriz, so it is their fruity Errazuriz Cabernet Sauvignon Rosé...
    Herbs: Roast Chicken with Thyme and Cream Cheese
    • Aug 23, 2016

    Herbs: Roast Chicken with Thyme and Cream Cheese

    Herbs and cream cheese slotted in under the skin along the breasts not only flavour the bird but also keep the flesh beautifully moist –...
    Herbs: Dill and Orange-Stuffed Whole Roast Fish
    • Aug 20, 2016

    Herbs: Dill and Orange-Stuffed Whole Roast Fish

    This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and...
    Herbs: Risotto with rosemary and parsley
    • Aug 14, 2016

    Herbs: Risotto with rosemary and parsley

    I’m wary of the kitchen sink approach to risotto - swamping the essential taste of rice, butter and stock with ingredients more suited to...
    Herbs: Rocket, Basil, Mint and Parsley Soup
    • Aug 6, 2016

    Herbs: Rocket, Basil, Mint and Parsley Soup

    Rosemary is perfect with lamb, sage is a triumph with pork, mint brings out the flavour of peas and tarragon and chicken were made for...
    Blackcurrants: Tips and Extras
    • Aug 1, 2016

    Blackcurrants: Tips and Extras

    Ending off this blackcurrant series with, as always, some tips and extra ideas of what to do with all the blackcurrants I know you've...
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    Website © 2019 Joanna Simon

    Header photo © Waitrose & Partners Drinks / Cat Garcia