What are you cooking now?

[vinteuil]

Another variant on tartiflette today as I had neither reblochon nor chaource. I used a Coop British goat's cheese, cut into three circles. Not bad.

... wiki tells us - "In its modern form, tartiflette began to appear on the menus of restaurants in the ski resorts in the 1980s. Its popularity is partly thanks to the promotional effort by Le Syndicat Interprofessionnel du Reblochon to boost the sales of reblochon... ".
Wiki also notes - "a related dish is the morbiflette prepared with the Morbier cheese in place of the Reblochon"

I think you can call yours a Chèvriflette

.

[french frank]

Another variant on tartiflette today as I had neither reblochon nor chaource. I used a Coop British goat's cheese, cut into three circles. Not bad.

[vinteuil]

pearl barley

I miss pearl barley! Memories of my mother's mutton (hogget?) stew with pearl barley - yummm. Desperately unfashionable : to be revisited and enjoyed anew!

[Lordgeous]

Simple chicken casserole cooked overnight in slow cooker. Chicken thighs (braised), baby potatoes, onion, carrot, mushrooms, any root veg, any beans, pearl barley, wine, bouquet garni, chicken stock, cornflour to thicken. One pot meal for yesterday's Sunday lunch. Delish!

[french frank]

... not for me : it's industriel, dates from the 1990s (whatever happened to lymeswold?*). It's a fake - I think you're just drawn to it coz it sounds a bit olde ffrenchey...

Ciel! Industriel! No, I'd just never heard of it. Coop has had some really good ones, including a vintage Gruyère which had all the depth and intensity of freshly-cut Parmesan Reggiano. 'No demand for it' so it disappeared after a few weeks - like the Époisses

[vinteuil]

Tesco also has Pié d'Angloys which might be worth trying?

... not for me : it's industriel, dates from the 1990s (whatever happened to lymeswold?*). It's a fake - I think you're just drawn to it coz it sounds a bit olde ffrenchey...

* https://en.wikipedia.org/wiki/Lymeswold_cheese

[french frank]

so it was just what could be got from tescoes - manchego, camembert, comté, langres...

They have chaource here but no reblochon. I'm told (by Jérôme)* that there is a branch on the other side of the river, but I don't know which branch or how to get there. Tesco also has Pié d'Angloys which might be worth trying?

Nearest Waitrose is 1.5 miles away, and doesn't have reblochon. From our cave à manger I can get St-Nectaire and Morbier quite regularly and they have a nice Château Lafite-Rothschild, 1er Grand Cru Classe, 2003 at £580 a bottle)** and El Colmado has nice Spanish cheeses which are just the thing with some food.[/QUOTE]

*I think he invented what he describes as 'Tartifries' which is quite a tasty side dish.

** I don't buy my wine there - just cheese and saucisson sec.

[Joseph K]

I don’t share your enthusiasm for Tofu, JK, but sounds as though you had a good feed !!

first Shepherds pie of the autumn tonight, or is it a cottage pie ? What is the difference ?
anyway, mine get whatever is to hand, currently courgettes, leek, a nibble of lamb mince etc. Looked good and tasted very nice, IIMSS.

I like recipes I can prepare and then sling in the over while I have a small drink ( G and T tonight) and listen to a few tunes. Although today I cooked early, and as I wasn’t actually at the footy, I listened to Saints making a right old mess of their game, on Radio Solent.
not the first time, won’t be the last…..

The tofu is not something I'd consider integral to this recipe. It's a mighty fine stew with or without tofu.

[vinteuil]

Wait! What cheeses? I keep thinking there should be a thread entitled Cheese (and Sherry, if it comes to that). Why isn't there?

I have a chaource waiting for tomorrow's Gratin champenois (Tartiflette in other parts of the country, but where can I get Reblochon round these parts?)

... well, I hadn't had a chance to go to la fromagerie

https://lafromagerie.co.uk/collections/all-cheese-1

so it was just what could be got from tescoes - manchego, camembert, comté, langres...

And the wines - a franciacorta brut, a rosé villány heumann, a saint-pourçain...

For reblochon - well, waitrose has it - as do tesco :

https://www.tesco.com/groceries/en-GB/products/257824378

.

[french frank]

(I provided nice cheeses and interesting wine)

Wait! What cheeses? I keep thinking there should be a thread entitled Cheese (and Sherry, if it comes to that). Why isn't there?

I have a chaource waiting for tomorrow's Gratin champenois (Tartiflette in other parts of the country, but where can I get Reblochon round these parts?)

[teamsaint]

Isn't it as simple as shepherd = lamb, cottage = beef?

Similar lack of enthusiasm for tofu here.

Ah yes, that makes sense.

[vinteuil]

.
... "what are you cooking now" is the title, but not appropriate here - today was a production by Mme v -

home-made gravad lax
steamed purple sprouting broccoli
kuku sabzi

https://www.bbcgoodfood.com/recipes/kuku-sabzi-herb-frittata-with-barberries

(tho' her recipe is from Sabrina Ghayour's Persiana, much recommended)
green salad
(I provided nice cheeses and interesting wine)

.

[french frank]

Isn't it as simple as shepherd = lamb, cottage = beef?

Similar lack of enthusiasm for tofu here.

I thought that. Tofu hasn't as yet attracted my interest but it has a nutritional value. I just feel there are other 'filling' options: pasta, bulgar wheat, rice, bread, potatoes, some tastier thn others. I shall try tofu some time though.

Forgot to say I'm cooking eej today.

[Pulcinella]

I don’t share your enthusiasm for Tofu, JK, but sounds as though you had a good feed !!

first Shepherds pie of the autumn tonight, or is it a cottage pie ? What is the difference ?
anyway, mine get whatever is to hand, currently courgettes, leek, a nibble of lamb mince etc. Looked good and tasted very nice, IIMSS.

I like recipes I can prepare and then sling in the over while I have a small drink ( G and T tonight) and listen to a few tunes. Although today I cooked early, and as I wasn’t actually at the footy, I listened to Saints making a right old mess of their game, on Radio Solent.
not the first time, won’t be the last…..

Isn't it as simple as shepherd = lamb, cottage = beef?

Similar lack of enthusiasm for tofu here.

[teamsaint]

I made this recipe, first posted here on 06-06-21, this afternoon. As I say, it takes a long time to prepare, but that's largely down to my predilection for using many more shallots than the recipe actually stipulates, which I do because a) I like them, b) I like to have more portions, so increase the amount of every ingredient and c) buying a bag of them, if I only used the two that the recipe requires, then the rest of the shallots would go off (which they might still do, but at least most have been used now). I started preparing the stew at around 2:30 and finished, leaving it to simmer for half an hour, at around 4:15. I was able to listen to a few cuts from Miles Davis's Bitches Brew until my mum came home from a walk, after which we listened to her CD of the best of Cream. As I mention, I only use a couple of potatoes, and in addition to tofu, I fried six veggie sausages which I sliced and added.

It was so delicious, and it's so nice still having the taste lingering in my mouth! I can share the recipe again if anyone's interested, bearing in mind that I heavily customise it. Gotta love that umami miso flavour.

I don’t share your enthusiasm for Tofu, JK, but sounds as though you had a good feed !!

first Shepherds pie of the autumn tonight, or is it a cottage pie ? What is the difference ?
anyway, mine get whatever is to hand, currently courgettes, leek, a nibble of lamb mince etc. Looked good and tasted very nice, IIMSS.

I like recipes I can prepare and then sling in the over while I have a small drink ( G and T tonight) and listen to a few tunes. Although today I cooked early, and as I wasn’t actually at the footy, I listened to Saints making a right old mess of their game, on Radio Solent.
not the first time, won’t be the last…..