An Obsession Unveiled
The search for the perfect cover for the special Food & Drink Edition of ES Magazine has been an all-encompassing passion. From the moment I stumbled upon a mesmerizing shot on Instagram, I knew fate had guided me to it. There was no chance involved, of course, just the mysterious workings of the algorithm. Regardless, this image captured my heart, and I was determined to showcase it in our magazine someday.
A Photographer Lost in Time
Months were spent tirelessly attempting to unravel the origins of this captivating photograph. Every avenue we explored led to dead ends, leaving us with a lingering mystery. If you, dear reader, hold the key to unlocking this enigma, we implore you to come forward and shed light on the elusive photographer behind this culinary masterpiece.
A Glimpse into the Past
What we do know is that this photograph graced the pages of a 1970s issue of Bon Appetit. The dish, the “holiday green sauce,” tantalizes the taste buds with its vibrant colors and alluring presentation. Inspired by its allure, I will be recreating this delightful concoction at home, paired with a selection of fresh crudités and perhaps a few invigorating cocktails. If you too are enticed by its charms, fear not, for I shall unveil the recipe to you:
– 2 cups thick mayonnaise
– 1/3 cup finely minced parsley
– 1/3 cup minced green onion
– 1/3 cup minced spinach leaves, spines removed
– 1/4 cup sour cream
– 1/4 cup fresh lemon juice
– 2 tbsp finely grated onion
– A dash of Worcestershire sauce
– Salt and freshly ground pepper
1. Combine all ingredients in a medium bowl and blend until smooth with a whisk.
2. Alternatively, whirl the ingredients in a blender or food processor.
3. Chill the sauce before serving. Easy peasy.
A Farewell to a Culinary Visionary
Lastly, as we celebrate the world of gastronomy within these pages, we bid a heartfelt farewell to restaurateur Russell Norman. On November 23, at the age of 57, he departed from our midst, leaving behind a legacy that has forever shaped London’s restaurant culture. We owe a debt of gratitude to Russell for his pioneering work with the renowned Polpo chain and, most recently, the esteemed Brutto in Farringdon. It is individuals like him who have made our city’s culinary scene the envy of the world. Rest in peace, dear Russell, knowing that your spirit lives on within the kitchens you brought to life.