What are you cooking now?

[Beef Oven!]

Threw caution to the winds, racked the oven up to the max (270C) and shoved the Sunday pizza in. I still don't get my crust professionally thin but also the crust at the centre wasn't at all soggy. Glass of Coop French plonk (5% off as I'm a member), 2 apricots and two cans of … … stovetop coffee.

(pizza topping usual things plus Coop chargrilled artichokes and slices of chorizo). Coop didn't have their cooking chorizo so the thin slices were as charred as the artichokes. Tasty.

Do the decent thing and have Italian wine with your pizza, next time. It’s slightly disrespectful, otherwise.

[french frank]

Do the decent thing and have Italian wine with your pizza, next time. It’s slightly disrespectful, otherwise.

I kno-o-o-ow. I used to. And the chorizo AND artichokes were Spanish. I think the coffee was Ethiopian. But the flour was Italian. The thing is, I drink relatively little these days, so it's what I have in the house, semi-consumed I think of it as a very northern Italian pizza, sort of Franco-Italian border With a tinge of Spanish. Romanate.

[Beef Oven!]

I kno-o-o-ow. I used to. And the chorizo AND artichokes were Spanish. I think the coffee was Ethiopian. But the flour was Italian. The thing is, I drink relatively little these days, so it's what I have in the house, semi-consumed I think of it as a very northern Italian pizza, sort of Franco-Italian border With a tinge of Spanish. Romanate.

Crikey!! That is quite a cosmopolitan lunch! The only way to avoid offence is to have a glass of water with it

[Zucchini]

Crikey!! That is quite a cosmopolitan lunch! The only way to avoid offence is to have a glass of water with it

... which is part-owned by the Japanese

[vinteuil]

.

slices of chorizo...

... chorizo here too - thickish slices of chorizo piccante gently fried and drained on kitchen paper, as an addition to a most excellent bean salad (combo of cannelini and black-eyed, with lots of good olive oil and lots and lots of parsley), with a decent tomato salad and a more than decent californian zinfandel...



.

[french frank]

... chorizo here too - thickish slices of chorizo piccante gently fried and drained on kitchen paper, as an addition to a most excellent bean salad (combo of cannelini and black-eyed, with lots of good olive oil and lots and lots of parsley), with a decent tomato salad and a more than decent californian zinfandel...

The Coop usually has strings of small cocktail-type chorizo which are good for putting in a stew with chickpeas for a Spanish stew. The very thin slices are really only good for sandwiches or fresh salads.

[jean]

Asparagus from the allotment with a white miso mayonnaise from Nigel Slater in today's Observer which is so delicious I've eaten most of it before I cooked the asparagus.

[french frank]

Another sweltering hot day. Nothing else for it but … a fiery Spanish stew Onion, tomato, chickpeas, chorizo, peppers, with rice and other suitable veg. Plus a bottle of Coop Rioja - £5.99 (£5.69 with my members' discount). Ripe Spanish cantaloupe melon for pudding (no cheese).

[teamsaint]

Just cooked and ate some vegetable pasties , recipe from a Hugh Fearnley Wotnot book. Well, Mrs TS did the pastry obvs.

Actually really good, although, I tweaked the veg recipe to add a little parsnip, which added a nice, er, parsnippy note.
Glass of Riesling and Boy by U2 to go with.
Yum.

[vinteuil]

.

lunch -

prosciutto and figs followed by

http://www.jamieoliver.com/recipes/pasta-recipes/lemony-courgette-linguine/

with some glasses of saint-véran and some vichy-celestins (nuffink if not 'elthy, here).

Tonite i think it will be artichokes...

.

[Serial_Apologist]

Not cooking as such - in summer, apart from fish on Fridays, I more-or-less live on salads. Every other Saturday and Sunday evening I treat myself to a snack consisting of a couple of celery sticks chopped into 1 cm sections, sprinkled with walnut halves, grated Cheddar cheese and eating apple (Cox's if poss), coated with salad cream. Simple and nutritious, I imagine, and for someone with a neurotic tummy such as me, easily digestible. On the alternating weekends it's a bag of Pistaccios, followed by that eating apple.

[jean]

Runner beans. Again.

[Richard Tarleton]

Runner beans. Again.

One of our neighbours has been putting out his surplus crop, bagged, voluntary payments into the church offertory box (or a jam jar, for those who can't be arsed to walk up to the church). I've been blanching them then stir frying them with garlic.

[Pulcinella]

Friends coming to stay for a few days arriving tomorrow, so a big batch of spag bol sauce made in case we decide to eat in tomorrow (lasagne) rather than venture into town (forecast not good) to eat out!

Partner away, so just a couple of eggs scrambled, with crumbly Lancashire (something I won't give up on having moved to Yorkshire!) stirred/melted in.
Glass of Aldi red to help me cope with KD introducing the Last Night on TV.
(The ts household veg pasties sound good: love parsnips!)

[Richard Tarleton]

Inspired by a contemporary take on cassoulet in our local gastropub the other day I looked along the shelves for a recipe to start from, and lit on Elizabeth David, French Provincial Cooking, for the first time in ages good grief! For 8-10 people (!) take 2 lbs haricot beans, 1 lb Toulouse sausages, 2½ lbs pork bladebone or spare rib, 1½ lb shoulder of lamb, 8-10 oz salt pork, onion, garlic, herbs...... Looking through the book as a whole, it’s full of whole geese and hares (hung for 2 days), lashings of butter and cream.....is this anything more than a work of cultural history? You will find this sort of thing in country restaurants in France I daresay, but it’s up to the likes of Rick Stein (other chefs are available) to translate them into something remotely achievable in today’s kitchen, where your life does not revolve around the preparation of food. I realise it was sensational in the England of 1960......

Fortunately lots of easier options on t'internet.