The King's Eats

 What will be King Charles legacy to the culinary world. Sumpruous state dinners like his mother had? Quiet family barbecues that were his father's specialty? It's hard to say.

Regular contributor Kim Severson wrote about the food legacy of this new king in yesterday's New York Times Food section. Charles will be remembered for his passionate support of organic farming, His take on food should be climate friendly and organic. Will it wash with a nation of heavy meat eaters?He could beinfluential like Jaqueline Kennedy was , itroducing French cuisine to the white House and America and the Obamas promoting healthy eating and portion control.H e does eat vegan twice a week, so that may be a factor in changing British palates. He also believes in home grown veggies so many Britons may emulate him and start their own gsrdens of carrots and turnips. 

Yet he also loves roast lamb, a popular British Sunday dinner choice. His table and future banquets may have wedges of Stilton and Cornish Bleu cheese.  Right now Charles and the rest of his family are encouraging subjects to make quiche, a dish that he and Camilla have chosen.it's rpobably because the king loves cheesy eggs for breakfast  since this quiche has cheddar along with fava beanin it, There will also be the traditional sausage roills and finger sandwiches, They're  pushing shrimp tacos with pineapple salsa and grilled eggplant with a spicy  yogurt sauce for celebrating. However due to the country's economy there may be cut backs.  They may embrace his vegan days to save money.

What will be Charles' legacy? Will it be an organic one?Or one born out of the hardships his people are facing?

Your Coronation Meal

 Next week Great Britain gets a new monarch. You can celebrate Charles III whether you support him or not. The question is what do you make?

One of the most classic dishes comes from his  mother 's Elizabeth  II's coroation, coromation choicken. this is a relic from post war Britain.it';s chopped poached chicken cooled and then mixed with mayo , curry ,raisins and mango or apricot chuney.It suspiciously sounds like a Southern country clib lunceon dish to be served on lettuceleaves or white toast. The curry is a nod to the queen's father George VI who loved curry as did her great great grandmother Queen Victoria. I would revamp this by getting rid of the rasins, maybe adding apples and only adding a small pinch of curry.Yes,I'd serve it on toast, as you would with any chicken salad.

What can you make? Try beans on toast. I may butter the toast first and add a layer of Morningstar Farms bacon to it fo crunch and more flavor. Then there's the English fry up breakfast.(The coronation starts at 5 AM New York Eastern time next week!!!! )Many will be waking up to seeing a king get crowned. A fry up breakfast consists of fried eggs,bacon sausages,. fried tomatoes and beans. There's usually fried bread with it to mop up the egg. If it's a bit too much , then just have eggs and bacon on toast. You coul;d also just have an Englsih muffin with butter  - or turn it intoa breakfast sandwich to celebrate. A breakfast scone would be good too along with a steaming strong cup of English breakfast tea.

How will you celebrate the coronation of Charles and his queen Camilla? That's up to what you want to eat. Have a hearty breakfast or a lunch of coronation chicken salad.Be the ruler of your kitchen.

Carolyn Robb Royal Chef Extrodinaire

 Royal chef Carolyn Robb , has cooked for the Duke and Duchess of Cornwall s well as as for William, Harry, and their mother , Diana. Her new cookbook, The Royal Touch Cookbook, (ACC Editions 2018) highlights some of the princes' favorite sweet and savory recipes along with her inspiration for the book, her mother's family ones, and ones she's made for her daughters. It is a fascinating recipe book, complete with royal notes, from Prince Charles and Diana, along with the recipe for the groom's cake Prince William and Catherine Middleton had at their 2011 wedding reception. Below is my exclusive interview with her.

·  Welcome to Foodie Pantry! My readers would like to know what inspired you to be a professional cook and a baker? · My mother was a fantastic cook and my father was amazingly green fingered, so there was always wonderful fresh produce growing in the garden. As a child I was fed delicious home-grown home-cooked food which had a big influence on me and I loved being at my mother's side in the kitchen - learning from her and helping her. The older I got the more I knew that I wanted to be a chef!

·  Who was your biggest culinary influence  growing up? Definitely my mother!

·  Did you attend any cooking academy and if so which one and where? Yes - I attended the Tante Marie School of Cookery in Surrey.

·  How did you get into the professional side of cooking and baking? Whilst I was at university I worked in a coffee shop and restaurant and then I spent a ski season working in a hotel in Switzerland - this experience reinforced to me that I wanted to. cook professionally.

·   What is the new cookbook about and what inspired you  to write about it? . It is a collection of 100 of my favourite recipes drawn from my childhood, my time as a royal chef and from the present when as a mother I love cooking for my daughters. It is a project that my mother and I discussed doing together, but sadly we never got around to it so it is written in her honour.

·  You’re famously associated with the House of Windsor. How did you become involved with them and when did HRH Prince Charles hire you? When I was at cookery school I was invited to go to Kensington Palace for an interview with TRH The Duke and Duchess of Gloucester - I worked for them for 2 years before being hired by the Prince and Princess of Wales in 1989.

·  I see from your cookbook, you also knew Diana. Did you ever meet Camilla, Duchess of Cornwall, who is also famously known for her excellent meals? I cooked for Princess Diana for 4 years and yes, I did also meet and cook for The Duchess of Cornwall.

·  What were the prince’s favorite dishes and desserts? Prince Charles loved dishes made from his home grown vegetables, and in the winter he enjoyed game. Home-made ice cream and fruit from the garden was a favourite dessert. 

·  You also cooked for a young Prince William and a young Prince Harry. What were their favorites growing up? The young princes enjoyed traditional British food such as roast chicken , roast beef and Shepherds pie.

·  Have you cooked  and baked for the latest generation of royals, namely Prince George and Princess Charlotte? No.

·  And of course, the wives of Windsor, Catherine, Duchess of Cambridge and Meghan, Duchess of Sussex. Have you met them? No.

·  Did you ever cook or bake for Her Majesty, Queen Elizabeth II and the Duke of Edinburgh? Yes I have.

·  I’m in the New York metropolitan area, where everything royal and British is adored and admired. Have you ever thought of opening up a restaurant or tea shop in Manhattan? I would love to open a tea shop, especially as baking is my great passion. I had not thought of Manhattan as a potential location, but I would never say never!

·  What is your advice to this upcoming generation of chefs? Choose your produce and ingredients carefully, use local products wherever possible and cook simply and in tune with the seasons .

·  And the last “I have to ask” question – what is your favorite savory recipe? Your favorite sweet one? There are so many things that I love, but the Pea and ham risotto in my book brings together my favourite Italian dish with a very traditional English combination - Peas with ham.  The sweet recipe that springs to mind is my 'Coffee caramel pecan streusel triangles'  whch I created as a way of combining vanilla, coffee, caramel and pecans my 'can't do without' sweet ingredients. Perfect served with coffee or as a dessert.