Tuesday, September 15, 2009

Keith Floyd, the man I first learned cooking from

Waking up this morning the news were full of Patrick Swayze's passing. Due to his death, the news of Keith Floyd 's passing was given less attention. Keith Floyd was the chef from whom I first learned to cook.

Before Jamie Oliver, Gordon Ramsey or Nigella Lawson there was Keith Floyd. Floyd, who always had a bottle of wine for every recipe--and every once in a while he used that wine for his cooking, too. Floyd, who travelled around the world, drinking and smoking and cooking and eating before Anthony Bourdain did the same.

Floyd on Spain was the first cooking program I remember not only watching, but trying some of the recipes with the help of my elder sister. I was around 10 at that time, and over the years I found myself buying his books and watching his shows. Those shows were worth watching for multiple reasons, not the least being Floyd himself.

I remember seeing him in Kinsale during the time he lived there. Nothing fancy, he was walking on the other side of the street, but I was giddy and excited for days. I had seen Keith Floyd.

Keith Floyd was 65 years old. He passed away yesterday. An era ended with his death.

Rest in peace, Mr Floyd.


  1. "and every once in a while he'd use that wine for his cooking too." -- nice touch.

    can you recommend your favorite recipe of Keith's?

  2. This one has been on his website forever. We made this when we were in Ireland a while back.

    Local wild trout or char, baked in newspaper
    (Served with the quickest hollandaise sauce in the world)
    Fresh trout or char
    Finely chopped garlic
    Finely chopped shallots
    Finely chopped parsley
    Thinly sliced lemon
    Egg yolks
    Warm melted butter
    Fresh asparagus
    Remove the back bone from the fish by ripping it out using your forefinger
    and thumb (keep head on)
    Inside the fish, add the finely chopped garlic,
    finely chopped shallots, finely chopped parsley,
    thinly sliced lemon and salt
    Wrap tightly in approximately 10 sheets of newspaper
    (This will help retain the flavour)
    Bake in the oven for until the paper is crisp and the fish is cooked
    Remove from oven
    Cut open newspaper to reveal the baked fish
    Serve with hollandaise sauce, fresh steamed asparagus and a slice of lemon
    To make the hollandaise sauce:
    Whip the egg yolks over a little heat and slowly add the melted butter



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