What are you cooking now?

[french frank]

.

... I have to say that capuns and maluns both seem absolutely repulsive. And to go to all that effort to produce something both unhealthy and disgusting!

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Only seem? Well, it takes me back to my Happy Hiking days in Switzerland. Actually, capuns is very nice …

[vinteuil]

.

... I have to say that capuns and maluns both seem absolutely repulsive. And to go to all that effort to produce something both unhealthy and disgusting!

.

[french frank]

Second attempt at Graubünden maluns. All ingredients courtesy of Coop, and in the "close enough" style. A baking potato, flour and seasoning, Emmenthaler cheese, Italian air-dried Speck, Yeo Valley unsalted butter, Coop apple compote. Italian Orvieto 2019.

The potato (maluns) took 2 days and 40 minutes to prepare. Better than the first attempt which tasted a bit of raw flour. Not sure that this is absolutely the healthiest of meals

After listening to 10 minutes of Happy Harmonies this morning, I don't think I can face any more music just yet.

[cloughie]

Beef stirfry

Fronton Rose

Karajan Debussy/Ravel

[teamsaint]

A very simple salmon fillet ( dash of lemon and pepper) , new potatoes and broccoli spears.

Some Handel concerti, a bit of Teardrop Explodes , and a cup of tea to go with.

( all out of sync on my drinks due to long afternoon getting post lockdown haircut. G and T later.)

Yum !!

[Keraulophone]

Keralan fish curry, but with monkfish replacing kingfish.

Inspired by the Kernow fisherman at this morning’s Lemon Quay market, filleting away still in his oilskins, he’s a bit of a local legend, but a humble one, having been seen in so many recent television programmes on Cornish fishing.

Last year I reunited with a Keralan friend from uni days, so I’m hoping to join him one day in the village his father ‘took under his wing’ to savour the real thing. If it happens, I’ll probably need several glasses of lassi to quell the heat. Today though, with only one chilli, a simple Macon-Villages (Henri Perrusset, 2014) will do nicely.

[Joseph K]

I can vouch for how delicious this is: https://www.hairybikers.com/recipes/...d-harissa-soup

I never bother with the gremolata, and we always have it with rice as though it was a dahl i.e. make it thicker with more lentils. I use more garlic and oil and onions than the recipe suggests.

It's simple and quick to make, too.

Today my mum was outside, enabling my own choice of music: the first disk of Bitches Brew. Water to drink and some tiramisu for dessert.

[french frank]

The saying is that there are as many versions of capuns as there are grandmothers in Graubünden. As from last night I think there is one more with swiss frank's version.

I used rainbow chard and stuffed the leaves with a dumpling mixture made of flour, vegetarian suet, herbs (chopped bacon ) and oat 'milk'. Served in a liquid cheese sauce - made with Comté as the Coop had no Gruyère - with baby new potatoes (which is how it was served in Chur). Lacked a certain refinement, but definitely this was capuns. I had it again for lunch today (= The Remains of the Capuns).

Next experiment will be maluns.

I failed to find an etymological origin for the word 'capuns' (cabbage? caput?), but maluns is said to derive from Late Latin miculones. Mine not to question as my knowledge of Romansh is limited. This information in lieu of what music I was listening to on the grounds of not being able to cook and listen to music at the same time. Drink was a white Lake Balaton Chardonnay.

[HighlandDougie]

Crapaud dans le trou (as we Scots like to call toad-in-the-hole)

Batter made with half milk/half pale ale

Co-op Cumberland sossidges (definitely at the end of their healthy "use by" life)

To be accompanied by Heinz 5 Beans, delicately heated

Apéro: glass of Californian Chardonnay (with a generous slug of crème de mûres)

Drink with: err ... something vinous, white and Italian from the Wine Society

Music: Ben Grosvenor in the two Chopin PCs, with one of the local bands, conducted by the pixie-looking but formidably talented Elim Chan

Oops, may have overdone the crème de mûres, hic!

[vinteuil]

.
dopff crémant d' alsace

then

roast chicken, pommes dauphinoises
white wine : pecorino d' abruzzo

green salad

manchego, ossau-iraty, stilton

and to listen :

Valerie Tryon - Busoni : Visionary

https://www.amazon.co.uk/dp/B00000JC8J

I want the fifth of his 1923 Fünf kurze Stücke zur Pflege des polyphonen Spiels auf dem Pianoforte BV296 ( Adagio (after Mozart's Gesang von Zwei geharnischten Männer from Die Zauberflöte)) to be played at my funeral...

.

[Joseph K]

Just made the Hairy Bikers' Caribbean Vegetable Soup - though in fact it was eaten more like a stew or curry: with basmati rice. Absolutely delicious. Highly recommended. Loads of vegetables to cut up - I almost ran out of chopping-board space - and for a moment I wondered if there was too much veg to fit in the casserole dish, but once they'd been frying (in coconut oil) for ten or so minutes, of course they reduce. Time-consuming cutting up all those veg but otherwise straight-forward to make and a great discovery - the Caribbean spice mix and Allspice being new to me.

Made this again - and added some fried smoked tofu to it.

Radiohead's Amnesia and Kid A while I cooked. Water to drink and my sister's delicious fruit cake for dessert.

[french frank]

... ectually, we don't even have emojii for red or white wine. And as for spiritueux...

.

It's actually quite hard to make them small enough and also well defined. Most of ours were pinched from our previous home - surprised we haven't had the *** lawyers after us I'll see if I can make the sherry emoji a bit clearer - as it is it's bigger than the other beverages and a bit fainter!

[eighthobstruction]

....I'm cooking up a withering put down....

[vinteuil]

And with a glass of manzanilla … !!! [NB must look for a sherry emoji ]

... ectually, we don't even have emojii for red or white wine. And as for spiritueux...

.

[french frank]

... well, there was a manchego, a camembert, a comté, and a stilton. Nothing poncey, though - it all came from our local mini-tesco.

When the full-blown brexit happened I was seriously worried that forriner cheeses might be unavailable/ ridiculously expensive. As far as I can see cheeses are still getting through...

I'm a bit stuck for French cheeses other than supermarket - though I think the top range Coop have been pretty good - not been in lately to check.

But our Spanish deli has about five Spanish cheeses, of which I regularly have manchego, cabrales and valdeon, with their dressed mixed olives. Not French, but actually quite addictive. And with a glass of manzanilla … !!! [NB must look for a sherry emoji ]