What are you cooking now?

[BBMmk2]

sounds great, BBM, might have to give it a go !

It is thoroughly recommendable, ts! :)

[french frank]

Onion and black olive tart. Actually, it's shallots as I had the remains of a bag that I wanted to use up. I made pastry but it would be nice on pizza bread too.

[Beef Oven!]

Onion and black olive tart. Actually, it's shallots as I had the remains of a bag that I wanted to use up. I made pastry but it would be nice on pizza bread too.

Are you using olives, olive paste or both? (or neither!).

[french frank]

Are you using olives, olive paste or both? (or neither!).

Just whole olives. Sitting on top. I suppose one could use a tapenade. Like tomato sauce on a pizza.

[Beef Oven!]

Just whole olives. Sitting on top. I suppose one could use a tapenade. Like tomato sauce on a pizza.

A Provencal style tapenade would be delicious, used in the way you describe. Hopefully with quartered olives on top too!

[french frank]

A Provencal style tapenade would be delicious, used in the way you describe. Hopefully with quartered olives on top too!

Mm, thanks for that idea. I've just mastered(?) the art of making a pizza dough. At least, I did it once and it was edible.

This evening a herby lamb stew and spicy steamed Chinese pears. No cheese or wine ...

[Anna]

One of those 'what shall I cook that I haven't done for a while' days. So it'll be a Spanish style casserole - chicken thighs, chorizo, butter beans, cooked with tinned tomatoes and chunks of romano peppers, plus smoked paprika (and a bit of fresh chili just for a bit of background warmth) Sometimes I add rice to cook in the pot. Plain pears for pud, never seen, nor had a Chinese one!

[french frank]

One of those 'what shall I cook that I haven't done for a while' days. So it'll be a Spanish style casserole - chicken thighs, chorizo, butter beans, cooked with tinned tomatoes and chunks of romano peppers, plus smoked paprika (and a bit of fresh chili just for a bit of background warmth) Sometimes I add rice to cook in the pot. Plain pears for pud, never seen, nor had a Chinese one!

Sounds good, Anna'l I do something very similar with pork rather than chicken. (Chinese pears look delicious - a lovely ripe yellow colour. And as hard as rocks. Give me a ripe conference pear any day, if they're about, and properly allowed to ripen.)

[MrGongGong]

It's Haggis night here, sliced into rounds and dry fried with the last of our waxy spuds

[Anna]

It's Haggis night here, sliced into rounds and dry fried with the last of our waxy spuds

Any particular brand - it seems McSweens is the one most supermarkets stock although this time of year the butcher does import some what he labels 'authentic from Edinburgh'

Sounds good, Anna'l I do something very similar with pork rather than chicken. (Chinese pears look delicious - a lovely ripe yellow colour. And as hard as rocks. Give me a ripe conference pear any day, if they're about, and properly allowed to ripen.)

I thought of diced shoulder of pork or strips of belly - then I dithered over whether to buy some pigs' cheeks and do something with them but didn't know if I'd have long enough to cook them (and unsure of any recipes, does anyone here cook them?)
The (mainly conference) pears I buy in the market, quite cheap at 5 large ones for £1, and these have been ripening up since Friday of last week. I've never eaten so many pears as I have this winter, some of the best flavoured were Taylors Gold.

[vinteuil]

(Chinese pears look delicious - a lovely ripe yellow colour. And as hard as rocks. Give me a ripe conference pear any day, if they're about, and properly allowed to ripen.)

... or indeed a doyenne du comice -



" 'But every one is enthusiastic about the book!' I protested. 'Well, what if they are?' was the answer.
I too am a Superior Person, but the predicament was awkward. To appear the dupe of a vulgar admiration, to be caught crying stale fish at a choice luncheon party!
'Oh, of course!' I hit back, 'I know it's considered the thing just now to despise the age one lives in. No one, even in Balham, will admit that they have read the books of the day. But my attitude has always been' (what had it been? I had to think in a hurry), 'I have always felt that it was more interesting, after all, to belong to one's own epoch; to share its dated and unique vision, that flying glimpse of the great panorama, which no subsequent generation can ever recapture. To be Elizabethan in the age of Elizabeth; romantic at the height of the Romantic Movement...'

But it was no good: I saw it was no good, so I took a large pear and ate it in silence. I know a good deal about pears, and am particularly fond of them. This one was a Doyenne du Comice, the most delicious kind of all."

[french frank]

... or indeed a doyenne du comice

Well, bless my soul! I read that as being doyenne, feminine of doyen, from (I believe) Latin decanus, yet:

Doyenné (from decanatus) - I never heard such a thing! [What about Poire Williams?]

Link no good: http://fr.wikipedia.org/wiki/Doyenn%C3%A9_du_Comice (from decanatus)

[jean]

I have decided to do the Fast Diet.

I am making miso soup.

[Anna]

frenchie, this says (at the end of the page) that doyenne was the person in charge of 10 people in a monastry! http://www.cnrtl.fr/definition/doyenne

I have decided to do the Fast Diet.
I am making miso soup.

jean, I did the 5:2 diet last year, good luck! Miso is a mystery to me I'm afraid.

[french frank]

frenchie, this says (at the end of the page) that doyenne was the person in charge of 10 people in a monastry! http://www.cnrtl.fr/definition/doyenne.

But it's the French wiki and several other sources that put the acute accent on the end when referring to the poire of that nom. That seems to refer to the responsibility/position of the doyen. Etymologically, slightly similar to the duc (ducem) having a duché (ducatum) and a comte (comitem) having a comté (comitatum).

I am a 7-stone weakling who gets sand kicked in my eyes. I do not diet but feed myself up.