What are you cooking now?

[cloughie]

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

[Belgrove]

- 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.

[HighlandDougie]

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!

[Cockney Sparrow]

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......

[teamsaint]

https://www.bibbyskitchenat36.com/no-bake-christmas-fruit-cake/

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........

[Rjw]

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.

[gurnemanz]

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.

[BBMmk2]

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.

[Constantbee]

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.

[BBMmk2]

Sounds delicious!
MrsBBM will be cooking a Stilton, tomato and courgette quiche. This is yum!

[Keraulophone]

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.

[Pulcinella]

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!

[Rjw]

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

[teamsaint]

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

https://aloveafare.com/post/172272504458/savory-carrot-and-parsnip-galette

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?

[Alain Maréchal]

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.