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Rita Erlich
About
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About
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Review: Sephardi, Cooking the History
Reading 20/9/21 Reading 20/9/21

Review: Sephardi, Cooking the History

Imagine if your cooking endangered your life. Not because of careless food handling, or food poisoning, or toxic ingredients, but because what you cooked identified you as an illegal person.

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Reading 1/9/21 Reading 1/9/21

What I am reading: The Cookery Book of Lady Clark of Tillypronie

The Cookery Book of Lady Clark of Tillypronie, with an introduction by Geraldene Holt (Southover Press, 1994) has been claiming much of my attention.

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What’s Rita cooking? Chicken tagine with preserved lemon. There should have been olives too but I forgot to add them. Still a good dish to eat! Served with couscous and broccoli. #whatsritacooking #tagine #chicken #shabbatshalom
What’s Rita eating? Everything barbecued @thequeclub. Starting with crab cakes and ending with pineapple sorbet with barbecued grapefruit segments - great idea, the warmth takes the edge off the acidity, just as sugar modifies the pineapple. I
What’s Rita eating? Tortellini @grossigrill. There’s a lot of talk about the simplicity of Italian food, but it is deceptively simple. For these, there’s the pasta dough,the beef ragu for the filling, getting the cooking time right,
Melbourne, in abstract mood. I love the views from @sofitelmelbourneoncollins. More cheerful when it’s sunny, but this has its own attraction. #weather #rainymelbourne
What’s Rita cooking? Bread. This is my first success using an Emile Henry baking dome. I’m very interested to see how the texture and crust changes according to the baking shape. Usually I use a bread tin ( so old it would be considered a
Vale Klaus Lemm. This book was first published in 1986, when he was chef at The Regent (which became Sofitel Melbourne). That was when I first met him. He bought a restaurant called Hagger’s, at the corner of Russell St, downstairs from where G
What’s Rita cooking? Turnip gratin, adapted slightly from a @pmouchel recipe. Sliced blanched turnips on top of shallot and - ideally, silverbeet leaves, but I used the outer leaves of a cos lettuce. Milk, cream, an egg, seasonings - and althou
The rewards of a cold winter: truffle, just unearthed, with a clever dog in the background. #whatsritaeating #truffles #winter #yarravalleytruffles
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We recognise the Wurundjeri people of the Kulin Nation as the traditional custodians of the land on which we live and work.
We pay our respects to elders past, present, and emerging.

© Rita Erlich, 2021