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harmonyharmony
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« Reply #2580 on: 16:20:38, 27-07-2008 » |
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Had a salad for lunch with lettuce, chorizo, roquefort, hard boiled egg and toast.
Tonight's dinner is going to be rather simple and rather unseasonal - lentils and potatoes cooked in stock, served with steamed pak choi.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Eruanto
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« Reply #2581 on: 23:04:26, 27-07-2008 » |
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Eru made scones tonight. With raisins. Ate it 'proper' too, with strawberry jam and cream, which took a good half hour of whipping before it was satisfied.  in all its forms. I want to try making Welsh Cakes again at some point. The previous attempt was a disaster! |
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"It is not our part to master all the tides of the world, but to do what is in us for the succour of those years wherein we are set"
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harmonyharmony
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« Reply #2582 on: 20:07:22, 28-07-2008 » |
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Got invited out for Moroccan chicken and lamb yesterday so I'm cooking the lentils tonight.
It's going to be rather good I hope.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Mary Chambers
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« Reply #2583 on: 08:27:03, 29-07-2008 » |
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Tonight's dinner is going to be rather simple and rather unseasonal - lentils and potatoes cooked in stock.
I like the sound of that. How do you do them? Is it as simple as it sounds? |
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harmonyharmony
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« Reply #2584 on: 09:35:34, 29-07-2008 » |
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Fry onions in oil and a little butter, add mushrooms and garlic when the onions are translucent, stir in lentils once mushrooms don't look quite so raw anymore (a couple of minutes) and then add the stock. After it's been bubbling away for about 20 minutes, add the potatoes (salad potatoes are best I think) and cook for a further 20/25 minutes until the potatoes are tender. I added some chargrilled pepper and aubergine and stirred in some cheese about 5 minutes from the end.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #2585 on: 10:12:55, 29-07-2008 » |
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Which type of lentils did you use, hh? The flatish green or brown ones, or the smaller type that you might use for dahl?
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harmonyharmony
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« Reply #2586 on: 10:14:42, 29-07-2008 » |
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They claim to be 'Authentic French Puy Lentils'. They are green.
I'm not really much of a lentil buff (surely a lentil buffer is responsible for such things as polished moong dahl?).
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Mary Chambers
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« Reply #2587 on: 14:43:02, 29-07-2008 » |
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Thank you, hh. I'll definitely try that. Thanks to Mort too for asking what kind of lentils - I was going to ask that myself.
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martle
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« Reply #2588 on: 15:39:59, 29-07-2008 » |
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Mmmm... puy would certainly suit that stock-based dish best, I think. Nutty flavour, robust texture. NOM.  |
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Green. Always green.
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Don Basilio
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« Reply #2589 on: 18:57:46, 30-07-2008 » |
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Mary, is your avatar going hay wire again? The rose has disappeared and a rather un-Chambers like disc has appeared.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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martle
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« Reply #2590 on: 17:48:16, 02-08-2008 » |
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Oh boy, Nomness beckons. One of the friends I'm staying with has offered to make fish pie tonight. Now, I'm not really a fish fan. I can sort of take it or leave it. However, I've just looked at the huge amount of really fresh monkfish, smoked haddock and prawns she's brought back from the shops, plus the really good-looking spuds, capers and local cheese, and I'm starting to get symptoms of major food excitement.  |
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Green. Always green.
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harmonyharmony
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« Reply #2591 on: 19:39:51, 02-08-2008 » |
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I'm going back to one of my old faithfuls. Pasta with cheese sauce. If I had macaroni, it would be macaroni cheese. Forgot to season the sauce...  Not really firing on all cylinders tonight...  |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Ruth Elleson
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« Reply #2592 on: 21:07:12, 02-08-2008 » |
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HH, I always make my macaroni cheese with a spoonful of Dijon mustard in the sauce. Nom.
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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harmonyharmony
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« Reply #2593 on: 18:22:12, 03-08-2008 » |
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Roast salmon, served with steamed pak choi and some sautéed shiitake mushrooms, served with a chilled muscadet.
I might bake some bread tonight too. I'm going through my usual rotation of getting fed up with shop bread.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #2594 on: 19:23:58, 03-08-2008 » |
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Roast salmon, served with steamed pak choi and some sautéed shiitake mushrooms, served with a chilled muscadet.
 I might bake some bread tonight too. I'm going through my usual rotation of getting fed up with shop bread.
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« Last Edit: 00:36:47, 04-08-2008 by harmonyharmony »
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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