What are you cooking now?

[amateur51]

Eggs Florentine, watching Pierre Henry on Youtube.

Home-made hollandaise?

[french frank]

A very ungenteel gazpacho - just the thing for an evening that's turned out cold and wet But it may have brightened up by the time I serve it up for the second time ...

Usual ingredients, including the bread, but I reckon Spanish peasants didn't have food processors or blenders (and nor do I) so it will be served up as a chunky soup because I'm not too keen on pureed soups anyway ...

[richardfinegold]

I made what I call chicken soup yesterday. Actually it's more of a stew. 4 cups of chicken broth, a cup of brown rice, carrots, celery, braised chicken breast, cumin, curry, bay leaf and garlic. About 15 min of prep and then cook for 1 hour. Great for the unseasonably cold weather we are having and goes down well with a Vouvray.

[Nick Armstrong]

I made what I call chicken soup yesterday. Actually it's more of a stew. 4 cups of chicken broth, a cup of brown rice, carrots, celery, braised chicken breast, cumin, curry, bay leaf and garlic. About 15 min of prep and then cook for 1 hour. Great for the unseasonably cold weather we are having and goes down well with a Vouvray.

I'm up for a bowl and a glass!!

Gone all autumnal here too. That sounds like the perfect antidote!

[Flosshilde]

Probably a massacre:

http://www.tuscanypass.com/events_tu...iato-pisa.html

Browsing through this thread, ff's post reminded me of another, unlikely, Italian food festival -

https://www.finedininglovers.com/blog/agenda/fish-chips-festival-barga/

[Eine Alpensinfonie]

I recently revived a family tradition for my granddaughter: Great-grandma Alpensinfonie Potato.

My mother made it for me and it was a great success with my daughter when she was a fussy eater.

Bake a large potato (properly - not using a microwave)
Slice the end off the potato and remove the cooked potato from the skin and mash with a little milk, butter and grated Cheddar cheese.
Once done, spoon the mixture back into the skin.
Place the potato in a cup and reheat.
Eat as though it were a large egg, with a teaspoon.

[french frank]

Browsing through this thread, ff's post reminded me of another, unlikely, Italian food festival

We could almost have a new thread on Food Festivals ...

PS I served the gazpacho with a side garnish of croutons, lettuce, olives and a piece of chorizo. Wasn't bad. I think gazpacho done in the haute cuisine way is more like a smoothie.

[HighlandDougie]

I recently revived a family tradition for my granddaughter: Great-grandma Alpensinfonie Potato.

My mother made it for me and it was a great success with my daughter when she was a fussy eater.

Bake a large potato (properly - not using a microwave)
Slice the end off the potato and remove the cooked potato from the skin and mash with a little milk, butter and grated Cheddar cheese.
Once done, spoon the mixture back into the skin.
Place the potato in a cup and reheat.
Eat as though it were a large egg, with a teaspoon.

Not just for grand-daughters, I hope - it sounds delicious. Depending on the sophistication of her palate (and the size of grandpa's wallet), shaving some black truffle into it (or adding a few drops of truffle-infused oil) creates a dish fit for a proverbial king. The marriage of potatoes and truffles is one truly made in heaven.

[gradus]

Plum chutney - loads of plums available and easy to prepare and cook.

[Barbirollians]

Watercress soup - green delight .

[Ockeghem's Razor]

Sunday lunch here will be devilled chicken legs and rice and peas. If memory serves, Brahms and Simon, in 'Don't Mr Disraeli!', make the devilled legs the meal of choice for Victorian villains at their shady clubs. I use a mix of mustard, Lea & Perrins, Tabasco, and Encona. You need the eventual bottle of the Co-op's Fair Trade rosé to deal with things.

[Nick Armstrong]

Sunday lunch here will be devilled chicken legs and rice and peas. If memory serves, Brahms and Simon, in 'Don't Mr Disraeli!', make the devilled legs the meal of choice for Victorian villains at their shady clubs. I use a mix of mustard, Lea & Perrins, Tabasco, and Encona. You need the eventual bottle of the Co-op's Fair Trade rosé to deal with things.

Sounds great!

[cloughie]

Sunday lunch here will be devilled chicken legs and rice and peas. If memory serves, Brahms and Simon, in 'Don't Mr Disraeli!', make the devilled legs the meal of choice for Victorian villains at their shady clubs. I use a mix of mustard, Lea & Perrins, Tabasco, and Encona. You need the eventual bottle of the Co-op's Fair Trade rosé to deal with things.

Would these be gunga peas?

[Ockeghem's Razor]

Would these be gunga peas?

Sadly not. I was in no position to add a Jamaican touch to the meal. Podded peas bought from Morrison's who here have a wonderful stall of fresh veg kept chilled by silvery tubes dispensing moisture like a failed dry ice production at Bayreuth.

[Nick Armstrong]

a wonderful stall of fresh veg kept chilled by silvery tubes dispensing moisture like a failed dry ice production at Bayreuth.

Same at the big Tesco near here.

I shall think of you and hum snatches from Parsleyfal next time I walk past the display.