What are you cooking now?

[Joseph K]

No, I didn't substitute the red wine (not sure what you could replace it with!) reasoning that it ends up being cooked for so long that it mostly loses its alcoholic content...

[cloughie]

Yes, that looks delicious!
I found the recipe online:

https://www.saga.co.uk/magazine/food/recipes/vegetables/hairy-bikers-mushroom-bourguignon

I'm pleased that Cheddar cheese is an acceptable substitute for blue cheese (it would be whether or not it was approved!).
I guess you make a substitute for the red wine component, too.

Tonight, at Casa Pulcinella:

Smoked salmon steaks
Wild rice and peas (frozen peas chucked in as the rice is almost cooked)
Broccoli

A bottle of Montepulciano d'Abruzzo

Delibes: Coppelia (OSR/Ansermet, from the big Decca Ansermet French music box)

Dessert: Cadbury's Fruit and Nut!

That big Ansermet box is a really good box and full of great recordings - the complete Daphnis, excellently recorded was a little overlooked at the time of its first issue, largely because it was overshadowed by Monteux and Munch!

[cloughie]

Last evening at Cloughie’s Cornish Kitchen was a variation on what I call Cornish Pasta which is a deconstructed Cornish Pasty with the potatoes and pastry replaced by pasta - I used wholewheat penne this time but other shapes are equally suitable. Normally I would use diced swede but on this occasion butternut squash. For the beef I used lean mince, chopped onions, two cloves of garlic, dried herbs, a tsp of paprika, ground black pepper, a small amount of sea salt and a little sunflower oil.

Drink - a small bottle of Stella whilst prepping and cooking
Music - Brahms PC1 Schiff/Solti also while prepping and cooking
Afters - Meringue and Mackie’s Ice Cream

[gurnemanz]

Our doorway delivery fresh fish man is still turning up. We had a delicious trout the other day stuffed randomly with any herbs left in the garden - parsley, rosemary, thyme, sage, bay leaf - + lemon slices and pepper and baked in tin foil in the oven. Tasted very good.

[Pulcinella]

Our doorway delivery fresh fish man is still turning up. We had a delicious trout the other day stuffed randomly with any herbs left in the garden - parsley, rosemary, thyme, sage, bay leaf - + lemon slices and pepper and baked in tin foil in the oven. Tasted very good.

Probably because it was a happy British fish when it was caught?

[gurnemanz]

Probably because it was a happy British fish when it was caught?

It lost its freedom of movement.

[teamsaint]

Tortilla Espanola , and green salad.

Small glass of pinot, and “ The World of Harry Partch “ to go with.
A little taste of summer, on a lovely winters day.

Yum.

[Pulcinella]

Lasagne and green salad

Wine society Real Lavrador (Portuguese, 13.5%)

Hindemith: Cello concerto and The Four Temperaments (while cooking)
Mozart: S36, S33, S37 (while eating)

[teamsaint]

Lasagne and green salad

Wine society Real Lavrador (Portuguese, 13.5%)

Hindemith: Cello concerto and The Four Temperaments (while cooking)
Mozart: S36, S33, S37 (while eating)

Have been meaning to dig out my Mozart wind Divertimenti CD box, so will do that now.

Don’t think I know the Hindemith CC.

[Pulcinella]

Have been meaning to dig out my Mozart wind Divertimenti CD box, so will do that now.

Don’t think I know the Hindemith CC.

You might: Walton used a theme from it for his Variations (on a theme of Hindemith).

[vinteuil]

.

Lentil, onion, and black bean soup.
Sourdough bread

Żywiec beer
small snifter Oban single malt

vol 5 of the ricercar box Masters of the German Baroque (mainly Nicolaus Bruhns : Ricercar Consort &c)

https://www.amazon.co.uk/dp/B08BVY18QW

.

[Roslynmuse]

That big Ansermet box is a really good box and full of great recordings - the complete Daphnis, excellently recorded was a little overlooked at the time of its first issue, largely because it was overshadowed by Monteux and Munch!

I bought it last autumn and have disc 29 lined up for later - Magnard 3 - listened to the Honegger and Dukas last night, and the previous 28 discs over the past couple of months! L'orchestre de la suisse romande really improved over the 50s and into the 60s.

Just consumed the remains of last night's leg o' lamb - casseroled with turmeric and ginger, mushrooms, carrots, celery, garlic and onions, and added chick peas. Comfort food!

[french frank]

I don't often do "recipes", I just cook ingredients, some of the things in the fridge that might be interesting to put together. Sometimes it works, sometimes it doesn't but I eat it anyway. Today:

Pan fried tuna steak
Stirfry of quartered brussels sprouts and fingers of carrot, with a half tsp of Erős Pista (a fiery Hungarian paprika paste).
Finished with a scattering of freshly dry roasted almond flakes.

A nod towards the Erős Pista with a Hungarian chardonnay.

A real let-down as regards music as I am one of those pathetic creatures who can't walk and chew gum at the same time. I concentrate on the cooking (and eating) and music would be wasted as I wouldn't hear it.

But perhaps if I call my recipe Gopher Tuna, I could listen to this (thanks to MrGG for mentioning it).

By the way, one of the rewards of lockdown has been discovering what pan frying meant (what else would you fry in but a pan?) and just about mastering the technique. Haven't done it with meat, but it works v well with chunky pieces of fish like tuna or salmon steaks.

[Pulcinella]

...
By the way, one of the rewards of lockdown has been discovering what pan frying meant (what else would you fry in but a pan?) and just about mastering the technique. Haven't done it with meat, but it works v well with chunky pieces of fish like tuna or salmon steaks.

A deep (fat) frier, as recently mentioned wrt chips on another thread?

[french frank]

A deep (fat) frier, as recently mentioned wrt chips on another thread?

True, very true. It's something I associate with chippies rather than home cooking, though I think you can buy modern electric gadgets (my modern electric gadgets are limited to an electric kettle and a toaster). But pan frying is not therefore to be confused with shallow fat frying or sautéing, as I had thought. At lunchtime I was reminded again that I had never looked up how to make a proper nut roast, so I resorted once again to throwing things, including chopped nuts, into a bowl with a bit of liquidy stuff, mashing it down into a loaf tin and shoving it in to bake at 180º. Usually edible, but probably could be improved with guidance.