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Text of the page (random words):
pasta sat there in a bowl getting cold i guess andrea the proprietor saw me glancing a the bowl so he kindly asked if i wanted to taste i did the rest is an eternal quest to recreate it andrea saw i liked it and gently said it s the best sauce in the world not only was this true but when he said it is sounded like a humble understatement i never asked for the recipe and i guess it s more of a technique anyway i ve tried to recreate it many times and so far the results are encouraging let s be clear about one thing don t try this at home unless you have tajarin dried or fresh this is my version of the best sauce in the world my wife offered to assist me in writing this recipe i was proud i declined the loss is yours slice one small carrot finely slice one small red onion finely pour a lot hell of a lot of good but not great olive oil into a large pan sauté the vegetables until golden or translucent or whatever words they use in recipes about 10 minutes sometimes i add chili flakes at this point sometimes i also add a bit of white wine neither is necessary and frankly the same goes for the carrots add one can of the best tomatoes you can find when the tomatoes start to disintegrate with the help of your wooden spoon add about half a bottle of good passata you could of course use either just passata or canned tomatoes but this works for me and i m superstitious let this simmer while you get the salty pasta water to boil and make sure the sauce doesn t get too thick when you have the right consistency add a good deal of fresh coarsely chopped basil to the sauce and plunk the pasta into the boiling pot set the timer for 2 minutes even if it takes 3 minutes to cook transfer the almost cooked pasta to the sauce chefs would cook it in a strainer to make it easy and add as much cooking water as you deem necessary once on the plate add some grated parmesan a very generous drizzle of great olive oil to finish and serve hope your guests will like it the result should be a pasta that has a noodle like quality with an oily but not too oily delicious tomato sauce that generously but not too generously covers all the pasta if all this sounds to vague it s because it is this tajarin is an idea a challenge there is no right or wrong only results and they better be good the como cover wow yoko can really write a long text about a tomato pasta but i give her this it s very tasty while i said my songs would be local i can t start this album with anything other than the most important thing that happened to me last year the birth of my baby boy lucian he is a mother s dream an extension of me still motherhood can be demanding but no sooner is he out of my sight than i want him back in my arms if practice makes perfect then let s just say i m mastering motherhood sort of or maybe a better way to describe it would be saying i enjoy it even more now i know how tough it can be but i ve gotten used to it i also know it won t last forever and i want to savor every single moment he s my last one i love him so speaking of moments this particular one was as charming improvised and organic as any i can remember we had taken half the kids to milan and decided to spend two days in como on our first night we had a lavish dinner at our hotel the wonderful grand hotel tremezzo and i had dolled myself up for a big night to make sure lucian would stay out of trouble i decided to give him a little drink before heading down oddur came in and immediately went for his phone this is too beautiful he said at first i protested i don t usually allow picture of myself breastfeeding i guess it s my asian private side but it was a tender moment and i even decided upon reflection to post it after all i think encouraging breastfeeding is a good thing strangely enough that dimly lit photograph shot with an iphone ended up on vogue living as a cover they had seen it on my feed and while i warned them it was a rather low res image they still decided to go ahead with it and i m glad they did there are moments of pure unfiltered happiness this was one of them raimond back to turin i was coming back to torino after a day spent driving and drinking in the barolo wine region about an hour s drive from torino i had set up a dinner date with mimi at a restaurant called tre galli on my list to shoot and i was racing to catch the last light of the day as i arrived outside the restaurant i could see it wasn t yet open the cooks were all seated together at a long table and at the head of it a very imposing well dressed ruggedly handsome man i approached from outside and instinctively drew my camera as i entered without asking for permission i starting shooting the table focusing on the man at the end finally i did what many photographers do asked forgiveness rather than permission i had caught the moment now i had to face the music the music in this case was a sweet melody raimond as the well dressed man is called was very kind and even invited me to take more photos it turned out that he s just a guy from the neighborhood friendly with the local restaurateurs and sometimes dines with them i was keen to take more photos of him in better light so we made plans for the following day this time he showed up almost in costume and sat for a few more portraits when we parted he wrote down his name and details and even made me a little sketch of a naked woman on the backside of the paper raimond is an artist and a philosopher in addition to his refined sense of dressing there is something very noble and quirky about him they call him the king of his neighborhood less noble was the fact that i lost the drawing and details but i promise to make up for it when i return to torino i will bring a framed photo and copies of the cn traveler issue raimond if you are reading outside my wife and children you were my favorite subject of 2016 the playlist last year so many of the people who have joined us for the workshops practically begged me to assemble a playlist with samples of the music we play during our workshops i finally relented and while that playlist now over a year old goes in and out of fashion in this house i think it s a good tradition so here it is the manger workshop playlist 2017 i hope you will enjoy it some of the songs we ve been listening to for years others have been suggested by our friends or workshop attendees these are the songs that get us in the mood when the champagne is flowing freely and the night is young yves montand c est si bon dusty springfield take another piece of my heart raspberries go all the way gerry rafferty right down the line dalida paroles paroles charles aznavour les comédiens chet baker i fall in love too easily frank sinatra days of wine and roses gilbert bécaud je reviens te chercher peter sarstedt where do you go to my lovely lucienne boyer parlez moi d amour george michael kissing a fool dusty springfield windmills of my mind john lennon just like starting over frank sinatra watch what happens click here to get the playlist on spotify armagnac a fling in the spring i keep raving on about italy but it should be noted that france is my first love but italy a close second if we lived in italy we d spend our holidays in france and vice versa it s been rather well documented on this blog and in mimi s book how much i like wine particularly bordeaux wine particularly old bordeaux reds from the finest vintages i also love champagne that love is equally well documented the liqueurs and digestifs and all that stuff is all wonderful but i ve never really fallen in love with it and for that my liver will be eternally grateful having said that i did have a little fling last spring with armagnac we were spending easter in gascony shooting a story on the region in the company of a bunch of wonderful people and those wonderful people were all drinking armagnac not all the time but in the evenings when dinner was over and we had all assembled in front of the fire in the grand red salon i became very fond of my armagnac those evenings in luxeube and enjoyed nothing better than to nurture a glass or two while the more ambitious guests argued over the rules of parlour games they had created armagnac is a type of brandy that comes from armagnac and it has to come from armagnac if you are sentimental about such things and not too old you can probably find a bottle from your birth year some people make a great fuss about such things often the same people who are ambitious at parlour games but the truth is that the best armagnac often comes from assembling vintages i haven t had a lot of armagnac since then remember my pact with my liver but once or twice for christmas i broke my rule and that distinctive flavor quite different from other brandy is very beautiful and brings me back to that red salon in luxeube rediscovering provence it was a pleasant surprise to be asked to be the face and ambassador for the french cosmetic brand l occitane en provence i didn t have to think twice it s a company with a good reputation and excellent products that i have always used throughout my life l occitane comes from provence in the south and the dna and soul of the company is very linked to its birthplace in spring i was invited to come and see their origins the fields where they grow the various herbs and flowers their aromatherapy insitute and their amazing spa everybody likes provence but it s so well known much more so than our beloved médoc that it s easy to take it for granted i hadn t been down there for quite a few years but an added bonus to my work for l occitane was rediscovering this jewel of france guided by the people who know it best walking through the blossoming fields of thousands of almond trees heavily pregnant and flanked by my daughter louise was one of the most remarkable experiences of last year lucian who was in my womb at the time actually went twice a few weeks after his birth we were back on the road this time just me and the boys for a whirlwind trip we had a lovely night at the l occitane spa at the couvent des minimes i walked in the lavender fields with humfri and then we had a quick stopover in the magical town of arles so infused by artistic charm and history it s a reminder to not take things for granted to rekindle old flames happy hour breaking the rule still mimi here it seems i have more songs than my husband it s very rare if it ever happens at all that we don t have some sort of apéro in this house come rain or shine hell or high water sometime before dinner we ll be pouring something into a glass enjoying something delicious spread out on the kitchen table the garden table or even on a clear day on the roof often these moments include sausages and cold cuts the debatable grenier médocain the very salty but irresistible smoked duck breast radishes with butter carrot and celery sticks crunchy duck skin with hazelnut dip oysters foie gras in summer we ll often have rosé or champagne or rosé champagne in winter we ll have champagne or reds when matt and yolanda are here we ll have cocktails then champagne sometimes we go alternative deep fried things like sage or pumpkin flowers or popcorn everybody loves popcorn in the morning we love to have boiled eggs and soldiers and sometimes when we have time we drench the soldiers in a mixture of salt and rosemary and parmesan that mixture is equally good when drizzled over popcorn and the kids love it oddur loves to make virgin mary s with the kids and they adore it something about a virgin mary with a crunchy celery stick and even crunchier popcorn perfumed by rosemary french country cooking last year i wrote about the two impending births in 2016 that in part inspired the title double fantasy lucian of course was born in june but my other baby french country cooking only came out last october i have written much on this blog about my second cookbook which is partly devoted to the pop up family restaurant we opened here in médoc in the summer of 2015 in many ways the book wrote itself and now that i have had time to reflect i can say that i am immensely proud of it happy that we made it all work but mostly happy that the recipes work i always knew it would be a nice looking book but it s only after the book is out there that the recipes start to get tried and tested that the reviews come in almost every day i get a comment an email or even a kind word on the street it seems those of you have bought the book like the recipes and for that i am eternally thankful ps observant readers will notice that this is not the actual cover but a similar one that was almost in the running when oddur was shooting john ray for the cover which was partly an accident then helmut now gustave was also crawling about and got a shot at the limelight in the end though we chose john ray but here s to helmut nevertheless vanity fair magazine france feature march issue 2017 out on newsstands now the insta puppies oddur here enough with this yoko business last year saw the birth of two litters of smooth fox terrier puppies we don t really breed professionally and certainly not for financial gain it s a money losing operation if there ever was one we do however have excellent dogs and would happily have many more if a space allowed b fox terriers were actually pack dogs and could get along with each other the males get very territorial the two litters we had were carefully planned and we meant to keep at least one or even two from last year s batch in the end it wasn t to be we decided against keeping a male john ray who is on the cover of the book and was our choice ultimately left us as we have three others and while they liked him as a puppy things were bound to get messy then we planned to keep a female but fate threw us a surprise in the form of a bitch the correct term called moneypenny who will be perfect down the line for humfri our finest dog adding two females was sensitive and now they are all gone but what fun we had they gave us good memories those puppies of summer they also messed up the garden but that s another matter the silver lining in all of this is that they are all in great homes each of them found a great family many in ny funnily enough but we now have agents in london geneva paris ny and bordeaux and many of them have their own ig accounts here are a few ardenpalaisroyal pitalicious johnraynyc others share their accounts with their adoptive parents our next litter will be in 2018 and by then i hope the balance will allow us to keep one preferably one that s the spitting image of humfri which is the big idea the chicken suprême last year i wrote that while this was not a traditional post i felt it needed at least one recipe oddur already took care of that with his tajarin but i also have something up my sleeve i have always loved simply fried chicken breast with sligthly crunchy skin and lately my butcher has started offering suprême de poulet technically a suprême is a breast with the wing bone st...