What are you cooking now?

[french frank]

The saying is that there are as many versions of capuns as there are grandmothers in Graubünden. As from last night I think there is one more with swiss frank's version.

I used rainbow chard and stuffed the leaves with a dumpling mixture made of flour, vegetarian suet, herbs (chopped bacon ) and oat 'milk'. Served in a liquid cheese sauce - made with Comté as the Coop had no Gruyère - with baby new potatoes (which is how it was served in Chur). Lacked a certain refinement, but definitely this was capuns. I had it again for lunch today (= The Remains of the Capuns).

Next experiment will be maluns.

I failed to find an etymological origin for the word 'capuns' (cabbage? caput?), but maluns is said to derive from Late Latin miculones. Mine not to question as my knowledge of Romansh is limited. This information in lieu of what music I was listening to on the grounds of not being able to cook and listen to music at the same time. Drink was a white Lake Balaton Chardonnay.

[Joseph K]

I can vouch for how delicious this is: https://www.hairybikers.com/recipes/...d-harissa-soup

I never bother with the gremolata, and we always have it with rice as though it was a dahl i.e. make it thicker with more lentils. I use more garlic and oil and onions than the recipe suggests.

It's simple and quick to make, too.

Today my mum was outside, enabling my own choice of music: the first disk of Bitches Brew. Water to drink and some tiramisu for dessert.

[Keraulophone]

Keralan fish curry, but with monkfish replacing kingfish.

Inspired by the Kernow fisherman at this morning’s Lemon Quay market, filleting away still in his oilskins, he’s a bit of a local legend, but a humble one, having been seen in so many recent television programmes on Cornish fishing.

Last year I reunited with a Keralan friend from uni days, so I’m hoping to join him one day in the village his father ‘took under his wing’ to savour the real thing. If it happens, I’ll probably need several glasses of lassi to quell the heat. Today though, with only one chilli, a simple Macon-Villages (Henri Perrusset, 2014) will do nicely.

[teamsaint]

A very simple salmon fillet ( dash of lemon and pepper) , new potatoes and broccoli spears.

Some Handel concerti, a bit of Teardrop Explodes , and a cup of tea to go with.

( all out of sync on my drinks due to long afternoon getting post lockdown haircut. G and T later.)

Yum !!

[cloughie]

Beef stirfry

Fronton Rose

Karajan Debussy/Ravel

[french frank]

Second attempt at Graubünden maluns. All ingredients courtesy of Coop, and in the "close enough" style. A baking potato, flour and seasoning, Emmenthaler cheese, Italian air-dried Speck, Yeo Valley unsalted butter, Coop apple compote. Italian Orvieto 2019.

The potato (maluns) took 2 days and 40 minutes to prepare. Better than the first attempt which tasted a bit of raw flour. Not sure that this is absolutely the healthiest of meals

After listening to 10 minutes of Happy Harmonies this morning, I don't think I can face any more music just yet.

[vinteuil]

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... I have to say that capuns and maluns both seem absolutely repulsive. And to go to all that effort to produce something both unhealthy and disgusting!

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[french frank]

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... I have to say that capuns and maluns both seem absolutely repulsive. And to go to all that effort to produce something both unhealthy and disgusting!

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Only seem? Well, it takes me back to my Happy Hiking days in Switzerland. Actually, capuns is very nice …

[vinteuil]

Only seem? …

... you weren't expecting I should actually try and make them? The description sufficed



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[french frank]

... you weren't expecting I should actually try and make them? The description sufficed



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Haggis is good too. Though I've never made one.

[vinteuil]

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céleri rémoulade

chicken, fennel, and orange traybake

green salad

vin d' alsace joseph cattin muscat 2018

music : un opéra pour trois rois

https://www.amazon.co.uk/dp/B075N1TJTG/

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[french frank]

music : un opéra pour trois rois

https://www.amazon.co.uk/dp/B075N1TJTG/

As a matter of interest, do you sit in silence listening to the music, or is it background listening to your brins de causette?

[Not sure why you find the maluns repulsive and disgusting. It's only cheese and ham (standard continental breakfast) with crunchy potato.]

[vinteuil]

As a matter of interest, do you sit in silence listening to the music, or is it background listening to your brins de causette?

[Not sure why you find the maluns repulsive and disgusting. It's only cheese and ham (standard continental breakfast) with crunchy potato.]

... the music preceded the meal, interspersed it, and followed it. We don't usually talk over the music, unless it's very uninteresting. This 'harlequin' of an opera is quite noisy, with plentiful good orages - conversation wd have been tricky...

Maluns doesn't sound quite as bad as capuns - but such a faff!

https://www.europeancuisines.com/Switzerland-Swiss-Maluns-Slow-Fried-or-Scrambled-Potato-Recipe

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[french frank]

... the music preceded the meal, interspersed it, and followed it. We don't usually talk over the music, unless it's very uninteresting. This 'harlequin' of an opera is quite noisy, with plentiful good orages - conversation wd have been tricky...

I wondered what people did if they weren't eating alone. When I eat alone I prefer to concentrate on what I've cooked and how I can improve it next time. When I'm eating out with friends, the music is something we just have to put up with.

Maluns doesn't sound quite as bad as capuns - but such a faff!
https://www.europeancuisines.com/Swi...-Potato-Recipe

But the children love it! (And peasants, apparently ) I didn't remember today I was supposed to serve it with milky coffee. I did that the first time, even though I take my coffee black. And capuns is delicious (and less of a faff), but I've never eaten maluns before - it is essentially a 'home' dish, rather than a restaurant/café dish, I think. The tiny station café at Disentis does serve capuns. Worth taking the train out there from Chur just to eat there whatever's on the menu. Like many places I've known on the Continong, station restaurants are much frequented by local people.

[Joseph K]

I just made tofu & potatoes in miso & mushroom gravy. It's a vegan recipe by Isa Chandra Moskowitz which is really tasty. It's been quite a while since I made it because it's a bit time-consuming - so much so that the miso was out of date, but it shouldn't matter. Since my mum is out for the afternoon I decided to make it early and warm it up later - also took advantage of the opportunity to listen to a couple of albums I have on bandcamp via my phone whilst making it:

Wayne Krantz - Greenwich Mean

Ant Law - The Sleeper Wakes

Because I like to have it with rice, I tend not to use many potatoes and instead use more tofu.

Can share a picture of the recipe if anyone's interested.