What are you cooking now?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • cloughie
    Full Member
    • Dec 2011
    • 22182

    Originally posted by Keraulophone View Post
    .


    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]

    .
    Cassoulet de Cloughie with whatever meat takes my fancy at the time of prepping!

    Comment

    • Belgrove
      Full Member
      • Nov 2010
      • 948

      Originally posted by Cockney Sparrow View Post
      - 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!)
      Try them finely sliced, gently stewed in butter with a scrap of garlic, finely chopped parsley, stirred through linguine, and perhaps a drop of truffle oil. Made in minutes, simple and delicious.

      Comment

      • HighlandDougie
        Full Member
        • Nov 2010
        • 3106

        Originally posted by Cockney Sparrow View Post
        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!)
        They are a fine addition to a risotto. Use whichever Italian rice you might prefer but a variety with a little bit of 'bite' - e.g. Carnaroli - works well with the texture of the cooked ceps (see Belgrove's recipe above but substitute rice for the pasta). If you are prepared to eat meat, lardons (smoked bacon, pancetta etc) are a good start - as in sauté them in some butter, add a chopped shallot (with some finely chopped garlic, if you like it, and some thyme, if it's to hand) and then cook the rice as usual. If, after cooking the ceps à la Belgrove, there is any liquid left, stick that in as well. And a big handful of Parmesan to finish - or, in fact, whichever cheese you might have to hand. Bon appetit!

        Comment

        • Cockney Sparrow
          Full Member
          • Jan 2014
          • 2291

          Thanks for the suggestions, Belgrove and HighlandD. We are keen to do them justice. We'll see if we have enough to try both recipes......

          Comment

          • teamsaint
            Full Member
            • Nov 2010
            • 25225

            This Easy No-bake Christmas fruit cake recipe is a game changer - made from nuts, dates and coconut oil, it's gluten free and made in a blender in minutes.


            No Bake vegan fruit cake.

            Made a half size version of this today. Early results suggest a successful non bake off.

            Actually, made six small ones in a bun tray.

            easy, as long as you do it right........
            I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered. My life is my own.

            I am not a number, I am a free man.

            Comment

            • Rjw
              Full Member
              • Oct 2012
              • 117

              Today I have been making Pink Grapefruit marmalade, mainly to give to my 94 year old father for Christmas. It took a while to reach setting point and I hope it has a good consistency. Another batch tomorrow.

              Comment

              • gurnemanz
                Full Member
                • Nov 2010
                • 7405

                Halibut with tarragon is a combination we've only just discovered. Delicious and easy to do, baked in the oven with a little oil, salt and pepper. Unfortunately tarragon from the garden has just finished for the season.

                Comment

                • BBMmk2
                  Late Member
                  • Nov 2010
                  • 20908

                  Originally posted by gurnemanz View Post
                  Halibut with tarragon is a combination we've only just discovered. Delicious and easy to do, baked in the oven with a little oil, salt and pepper. Unfortunately tarragon from the garden has just finished for the season.
                  Sounds rather good! MrsBBM made a rather nice Haddock Tart yesterday.
                  Don’t cry for me
                  I go where music was born

                  J S Bach 1685-1750

                  Comment

                  • Constantbee
                    Full Member
                    • Jul 2017
                    • 504

                    Blackcurrant mincemeat Suet free, may-be-traces-of-but-probably-no-nuts, own blackcurrants, dates, mixed fruit, flesh of one tangelo (I used clementines), mixed spice, own honey (shame to cook with it) and a slurp of Lidl’s brandy. The recipe is courtesy of the International Blackcurrant Society website. Works a treat, I’m pleased to report, when so many published recipes these days don’t seem to have been tested – yes, even Delia’s. Lighter and fruitier than the conventional variety Next step: buy ready rolled pastry sheets. Give Delia her due I did hang on to my lattice pastry cutter so I might make an open BM tart as well as the individual mince pies.
                    And the tune ends too soon for us all

                    Comment

                    • BBMmk2
                      Late Member
                      • Nov 2010
                      • 20908

                      Sounds delicious!
                      MrsBBM will be cooking a Stilton, tomato and courgette quiche. This is yum!
                      Don’t cry for me
                      I go where music was born

                      J S Bach 1685-1750

                      Comment

                      • Keraulophone
                        Full Member
                        • Nov 2010
                        • 1967

                        Last week I treated myself to a 3-hour ‘Fish Perfection’ cookery lesson at the local Prue Leith Cookery School, something I’d never subjected myself to before. However, the star dish turned out to be a soup that the chef had prepared as an extra course: Jerusalem artichoke soup - absolutely delicious, and so simple to make. The only slight difficulty is in sourcing the main ingredient, and, of course, peeling the knobbly things; the other ingredients being fresh chicken stock, cream, milk and Serrano ham flakes and parsley to garnish.

                        Comment

                        • Pulcinella
                          Host
                          • Feb 2014
                          • 11062

                          Originally posted by Keraulophone View Post
                          Last week I treated myself to a 3-hour ‘Fish Perfection’ cookery lesson at the local Prue Leith Cookery School, something I’d never subjected myself to before. However, the star dish turned out to be a soup that the chef had prepared as an extra course: Jerusalem artichoke soup - absolutely delicious, and so simple to make. The only slight difficulty is in sourcing the main ingredient, and, of course, peeling the knobbly things; the other ingredients being fresh chicken stock, cream, milk and Serrano ham flakes and parsley to garnish.
                          Beware the after effects though!

                          Comment

                          • Rjw
                            Full Member
                            • Oct 2012
                            • 117

                            Just plant one or two and this time next year you will have plenty!

                            Comment

                            • teamsaint
                              Full Member
                              • Nov 2010
                              • 25225

                              A new thing tonight.
                              Parsnip and carrot Galette. Using a little chicken in smoked paprika due to a slight feta shortage.

                              A simple to put together galette topped with roasted carrots and parsnips. Then topped with bits of feta cheese. This galette makes a beautiful presentation! Spring has arrived even though the weather...


                              Beethoven Piano concertos and some white plonk to go with.

                              Very straightforward to cook. I’ll let you know how it goes.

                              I know, exciting, isnt it?
                              I will not be pushed, filed, stamped, indexed, briefed, debriefed or numbered. My life is my own.

                              I am not a number, I am a free man.

                              Comment

                              • Alain Maréchal
                                Full Member
                                • Dec 2010
                                • 1287

                                I was thinking, o sainted one, that it looks like an odd sort of galette. Nearer to flammekueche, although I think I would like to chop up the topping.. What exactly is 2 (8-ounce) package crescent roll? And the white plonk? What? It looks as though a Bourgogne Aligoté would accompany it nicely.

                                sorry to interject - dinner is delayed, I'm hungry.

                                Comment

                                Working...
                                X