What are you cooking now?

[teamsaint]

Sounds good, ts. It certainly is plentiful! Your moussaka sounds good, also.

We had cream slices for dessert.

Ooh, lovely. Mrs TS is especially fond of a cream slice.

Here's the Moussaka recipe.

https://www.bbc.co.uk/food/recipes/veggiemoussaka_90770

As I say, I added a courgette, but I reckon two medium aubergines wouldn't be overdoing it.
I baked the aubergines in a drizzle of oil in the oven.Standing over frying pans of aubergines isn't the most fun, even with Russian symphonies to help things along.

I also didn't have the ricotta, so added extra yoghurt.

[Joseph K]

Ooh, lovely. Mrs TS is especially fond of a cream slice.

Here's the Moussaka recipe.

https://www.bbc.co.uk/food/recipes/veggiemoussaka_90770

As I say, I added a courgette, but I reckon two medium aubergines wouldn't be overdoing it.
I baked the aubergines in a drizzle of oil in the oven.Standing over frying pans of aubergines isn't the most fun, even with Russian symphonies to help things along.

I also didn't have the ricotta, so added extra yoghurt.

Thanks.

I/we had the Stone Roses and Pixies on while cooking, which I had to negotiate with my mum, who doesn't like Miles Davis... (the living room is adjacent - without a door - to the kitchen, and she was watching the football...)

[cloughie]

A simple roast chicken this evening but had a listen to Lise Davidsen’s R Strauss whilst prepping - then Geoff Barker’s Rock ‘n’ roll on Radio Cornwall whilst dining.

[BBMmk2]

MrsBBM is cooking a vedgetarian meal Cheesy Dumpling Ratatouille Bake. MrsBBM says we are having a Meet Free Monday. Smells lovely.

[Zucchini]

Ooh, lovely. Mrs TS is especially fond of a cream slice...

When I was learning to ski the
(French) instructor said 'before your lezon you Eñgleesh muzt fill your pocketz with cream slices and choc eclairs an very soon you woñ't fall over'.

[cloughie]

MrsBBM is cooking a vedgetarian meal Cheesy Dumpling Ratatouille Bake. MrsBBM says we are having a Meet Free Monday. Smells lovely.

Does that mean you’re not going out?

[BBMmk2]

Does that mean you’re not going out?

Indeed not.

[BBMmk2]

Today at Chez MrsBbm, we are cooking a cassoulet!

[vinteuil]

Today at Chez MrsBbm, we are cooking a cassoulet!

... scrumptious! And perfect for this chill weather.

- But which of the three classic cassoulets is Mrs BBM cooking :

The cassoulet de Castelnaudary : white beans, with goose confit, pork shoulder or hock, sausage, and pork rind, a carrot, a leek and celery;

The cassoulet de Carcassonne, including a a piece of mutton and possibly partridge;

The cassoulet de Toulouse, with duck confit and a Toulouse sausage, carrot and an onion studded with cloves.

I think the Castenaudary is the original version, and the best...

[cloughie]

... scrumptious! And perfect for this chill weather.

- But which of the three classic cassoulets is Mrs BBM cooking :

The cassoulet de Castelnaudary : white beans, with goose confit, pork shoulder or hock, sausage, and pork rind, a carrot, a leek and celery;

The cassoulet de Carcassonne, including a a piece of mutton and possibly partridge;

The cassoulet de Toulouse, with duck confit and a Toulouse sausage, carrot and an onion studded with cloves.

I think the Castenaudary is the original version, and the best...

...and a great way to celebrate International Sausage Week. Also wash it down with a drop of a suitable Southern red, or Beaujolais!

[BBMmk2]

... scrumptious! And perfect for this chill weather.

- But which of the three classic cassoulets is Mrs BBM cooking :

The cassoulet de Castelnaudary : white beans, with goose confit, pork shoulder or hock, sausage, and pork rind, a carrot, a leek and celery;

The cassoulet de Carcassonne, including a a piece of mutton and possibly partridge;

The cassoulet de Toulouse, with duck confit and a Toulouse sausage, carrot and an onion studded with cloves.

I think the Castenaudary is the original version, and the best...

The ingredients for the cassoulet were
Onion, celery, carrots, garlic, pork belly, Toulouse Sausages, few sprigs of fresh thyme, salt and pepper, two cans of cannolini beans(drained and rinsed), a pint of vegetable stock, 3ozs of fresh bread crumbs, two tablespoons of freshly chopped thyme.

[vinteuil]

.

... nice!


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[BBMmk2]

.

... nice!


.

It was!

I think was near to the Casoulet Castelnaudary.

[Cockney Sparrow]

Just back from our holiday in the Pyrenees/Coastal (West of Perpignan etc) area. We made a break in the homeward journey and bought 4 medium to large "Cepes" (largest with a cap diameter of say 5 inches or so) in the market at Brive-la-Galliarde. The stallholder and Mrs CS discussed how to use them to best advantage and he said after cleaning/cutting away the less sound parts, slice them and slowly soften them in butter - of course they will greatly reduce in bulk - then use in an omelette.

I'm quite happy to research on the internet, but can thread readers here suggest a good recipe to make the best of these Cepes, as we intend to have them as part of (or the main dish) in a family meal when we have our to daughters home at the weekend. I like omelettes, and am quite happy for that to be the dish if such simplicity is the best use - but I just wonder if there is a more recommendable dish....

(Using mushrooms of this sort - any more than the standard supermarket mushroom - is out of our experience - we've never spent so much on them!)

[Keraulophone]

The cassoulet de Castelnaudary : white beans, with goose confit, pork shoulder or hock, sausage, and pork rind, a carrot, a leek and celery;

The cassoulet de Carcassonne, including a a piece of mutton and possibly partridge;

The cassoulet de Toulouse, with duck confit and a Toulouse sausage, carrot and an onion studded with cloves.

.


The Trinity, according to Prosper Montagné:

Cassoulet de Castelnaudary - the Father
Cassoulet de Carcassonne - the Son
Cassoulet de Toulouse - the Holy Ghost

Plus:

Cassoulet de Montauban (with Pamiers beans, sausages and garlic sausage)
Cassoulet de Comminges (with pork rind and mutton)
Cassoulet de poisson (salt cod replacing the duck/goose)


[Source: Larousse Gastronomique]

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