What are you cooking now?

[french frank]

Found something dark green in the freezer last night. Spinach? Didn't remember freezing any spinach but put it in the fridge to thaw. This morning I decided it was some nettles that I'd picked to make a creamed nettle sauce to go with gammon. I had some cooked gammon so thought I'd try an ex tempore creamed sauce with nettles: poured some kefir over them (didn't have soured cream) and grated in parmesan cheese.

The kefir curdled but I ate it anyway, trying to think how nutritious nettles are.

[vinteuil]

... we were twelve for easter lunch : eight grown-ups and four toddlers. Spag bol for them, Moroccan slow-cooked lamb shanks with couscous for us, biferno rosso to go with. And some good cheeses : epoisses, morbier, chaource, cave-aged goat. And a chocolate roulade for those who felt strong...

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[french frank]

"La grande bouffe" went OK ...Vive la France!

Félicitations and amen to that. And after the Lord Mayor's coach ... or from the sublime to the cor blimey:

We had Easter Sunday roast lunch at a local gastro pub (curiously, no lamb on the menu). The side veggies were deliciously cooked with great care but as everyone bouffed themselves on roast potatoes and Yorkshire puddings there were a lot of vegetables left. I offered to take them home with me to save wasting them. They starred in today's stirfry with the perennial (chez moi) Hungarian hot paprika sauce. Delicious with the Spanish blanco. [And they say peasants have vanished in this country ]

[vinteuil]

... thanks for this very resonant description of a very French gathering - I think I can just picture it. Yes, the weather down there sounds foul : friends in Cabris (above Grasse) have been recounting how miserable things have been...
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[HighlandDougie]

"La grande bouffe" went OK, despite the vile weather (there has been a succession of, "épisodes méditerranéens", since late February - huge quantities of rain and strong winds). The lamb - perfectly prepared - was delivered by my now-regular Chronopost livreur, who seemed puzzled that it wasn't the usual cartons de vin from Vinatis. Kept chilled, it went straight into the fridge. And it was (and still is) absolutely delicious. Worth every penny. The collective wine recommendations - for which many thanks to everyone - got rather lost, so Corsican rosé as an apéro and Planeta Chardonnay. Our friend the corporate lawyer brought some Meursault but that went into the wine rack. The cheese got completely muddled (as was I by that time in the evening) so we had Vacherin de Mont d'Or (salmonella-free), Chaource and Beaufort. I had a wee headache on Sunday morning but it was a reminder of the sheer pleasure to be had from entertaining good friends. Vive la France!

[richardfinegold]

I made a vodka sauce Monday. It came out quite well and I am a bit curious as to why Vodka, which I generally view as tasteless, works so well.
I made a Mandarin Orange Chicken last night, with a liberal assist from Grand Marnier.

[vinteuil]

... well, for the cheeses -

beaufort :
white - vins blancs de Savoie : chignin-bergeron, blanc d'Arbois, mondeuse de Savoie, seyssel, roussette
red - madiran, burgundy

langres :
vins blancs secs : coteaux champenois, puligny-montrachet, chablis, sancerre, champagne
"les amateurs verseront dans la 'fontaine' [du langres] du marc de champagne ou de bourgogne"

saint-marcellin
red : saint-joseph, vacqueyras, lirac, saint-emilion, saumur, bourgueil
.

[HighlandDougie]

... to help you towards which : I see my Atlas des Fromages proposes totally different wines for your three cheeses, which might prove a bit over the top. I was intrigued to find you may pour some marc into the concave top of the langres....

The idea of pouring marc into the top of a cheese does not, I fear, appeal. I have had a bottle of Marc de Bourgogne in the cupboard for at least 10 years which I think that I might leave in its pristine - as in unopened - state rather than spoiling a favourite cheese with firewater.

[HighlandDougie]

Rub my lamp, and I appear…
For the asparagus with hollandaise, Chablis, Grüner Veltliner, White Rioja.
For the lamb, a mid-price Bordeaux, Chianti Classico, or (my preference) a Rioja Reserva. It might be amusing to contrast two styles of Rioja in the same meal. Happy eating (and drinking).

Many thanks for the suggestions - I have both Veltliner and Chablis in the wine rack but no Rioja, alas, here in France (it's in Scotland). I might try a local (Provençal) red with the lamb or Bellet, which is just down the road (and rather over-priced). Or a good rosé from Bandol or Tavel - or Clos Cibonne rosé (quite complex and well made) of which I've just bought a case.

[Belgrove]

… "Pseuds' Corner', next, I fear.

Rub my lamp, and I appear…
For the asparagus with hollandaise, Chablis, Grüner Veltliner, White Rioja.
For the lamb, a mid-price Bordeaux, Chianti Classico, or (my preference) a Rioja Reserva. It might be amusing to contrast two styles of Rioja in the same meal. Happy eating (and drinking).

[vinteuil]

"Pseuds' Corner', next, I fear.

... to help you towards which : I see my Atlas des Fromages proposes totally different wines for your three cheeses, which might prove a bit over the top. I was intrigued to find you may pour some marc into the concave top of the langres....

[HighlandDougie]

Wines as yet undecided - but suggestions from Forum gourmands ... sorry, gourmets ... much welcomed. Guests include a well-paid corporate lawyer so no hesitation in suggesting that he brings Chateau d'Yquem to accompany the cheese. Well, maybe not quite that exalted. Agneau Pré-Salé is quite strongly flavoured so a bit of a challenge to match, wine-wise. "Pseuds' Corner', next, I fear.

[vinteuil]

the forthcoming grande bouffe.

Asparagus with Hollandaise
Saltmarsh lamb, Gratin Dauphinois
Beaufort , Saint Marcellin, Langres.
Tarte Fine aux Pommes.

... nice!

Details of the accompanying flight of wines to follow, I hope....
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[HighlandDougie]

Gratin Dauphinois as an accompaniment to the saltmarsh lamb which I am assured by Chronopost is speeding its way in my direction, having been collected somewhere near Rennes earlier this afternoon. Couldn't get much farther in France if you tried. I've od'ed on the nutmeg in the gratin but hope that it won't be noticed when reheated as part of the forthcoming grande bouffe. I've just been given a large slab of Beaufort (880g) as a gift so a piece of that will feature, along with some Saint Marcellin and some Langres. Following FF's example, I'll freeze most of the Beaufort in sensible-sized pieces (truly the king of cheeses). Asparagus - just arrived here - with Hollandaise to start - Tarte Fine aux Pommes to finish. So much for the diet.

[Pulcinella]

Have fun. Not really street food weather here…….

Concept more than reality: we ate indoors!