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harmonyharmony
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« Reply #3360 on: 19:14:17, 20-10-2008 » |
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 cotitsalv Get your eyes round this! NOMneNOMneNOM! |
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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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martle
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« Reply #3361 on: 19:24:13, 20-10-2008 » |
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Green. Always green.
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harmonyharmony
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« Reply #3362 on: 19:36:06, 20-10-2008 » |
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Oh. I think I have to make crumble now. I don't think I have a choice in the matter.
Pear crumble...
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM(on)
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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 #3363 on: 18:28:34, 21-10-2008 » |
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Tonight, I am preparing roast cod with baked pumpkin pasta.
You will need...
a fillet of cod
some butter and oil
half a roast pumpkin
half a roast head of garlic
parmesan
cream
pasta
cabbage
Take your roast garlic and pumpkin and mix together.
Cook pasta and then add to the pumpkin mess along with some cream until it looks yummy.
Pile it into a little roasting thing and top with grated parmesan.
Put it in a hot oven (around 200 degrees C I should think) for around 15-20 minutes until the parmesan is golden.
Meanwhile, in an oven-proof frying pan melt some oil and butter (until sizzling) and put in your cod fillet (I like to put some flour on its skin first).
Fry for around 5-10 minutes until the skin is crisping nicely then put into the oven for another 10 minutes or so (I baste it with the butter and oil first).
Once that's gone in the oven, start your steaming water boiling. You want your shredded cabbage to steam for around 5-10 minutes.
Serve and NOM.
(at least that's the idea...)
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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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Antheil
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« Reply #3364 on: 18:46:04, 21-10-2008 » |
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hh, owing to Mary's disappointment with her pumpkin I investigated today in the shops. We have three sizes. Small ones the size of a swede or celeriac, mediums and large (which are labelled Halloween) I like the sound of your recipe, I should eat more fish but it always tends to come down to salmon or trout. If you think it a success I may try it at the weekend. Tonight, strange but true, Martle's non-stop consumption of pizzas gave me a yen and I have a top of the range Waitrose waiting to go in the oven which is "topped with garlic butter, rich tomato sauce, shredded mozzarella, caramelised onion, mascarpone and feta, strewn (Marty likes the word strewn btw) with rosemary and after baking dirzzled with rich balsamic vinegar (contained in a small phial like some apothecary's magic spell.) I only bought it because it was £4.99 reduced to £2.30  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #3365 on: 19:16:12, 21-10-2008 » |
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That's a great one, Aunty Anty! I like that little phial too. (I've kept my old ones for the storage of sundry liquidised substances, provenance as yet unknown.)
Very much like the sound of hh's cod, too. I don't have an ovenproof frying pan - presumably you could transfer the butter and oil-strewn cod to another dish, though.
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Green. Always green.
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Antheil
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« Reply #3366 on: 19:32:46, 21-10-2008 » |
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That's a great one, Aunty Anty! I like that little phial too. (I've kept my old ones for the storage of sundry liquidised substances, provenance as yet unknown.)
No comment about what Sussex Academics may keep in used phials
Very much like the sound of hh's cod, too. I don't have an ovenproof frying pan - presumably you could transfer the butter and oil-strewn cod to another dish, though.
I should imagine a cod, having been butter and oil-strewn during the coal black, sloe black, Auld Reekie eve by hh's fair hands would not bother about where they were transferred to? Their pleasure would be in the journey and the satisfaction they would give at the end surely? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #3367 on: 19:41:33, 21-10-2008 » |
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 cotitsalv Wow! Cod seriously yummy. If you're having it without the pasta, one thing that's good is to take the cod out of the pan, throw away the excess fat, and then chuck in a glass of white wine. Stir all the brown bits on the bottom of the pan into the wine as it burns off all that alcohol. Then throw in some cream and stir well. Put the fish back in and let it bubble away until it's reduced by half. If you're cooking the pumpkin pasta above, I would recommend chopping up the pumpkin and garlic quite well (but don't blend) before mixing with the cream. I would probably also advocate seasoning it very well (possibly adding some bacon) and mixing the parmesan through the whole dish as well as on top. It was very nice, but I think that all the flavours needed to blend together a little more. |
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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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Antheil
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« Reply #3368 on: 18:59:05, 22-10-2008 » |
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Thanks for that hh. Our small (large swede size) pumpkins are £1.79, in supermarket, haven't been to greengrocer wonder how that compares with your prices? After last nights pizza fest in honour of The Brighthelmstone Green One back to home cooking with an old favourite, beef stroganoff with rice, I am starting to cook onions accompanied by Beethoven's 2nd. (Norrington) A suitably "beefy" composer I think? Have run out of whole grain mustard so will have to use English. Don't think that will make too much of a difference. Also no soured cream so will use creme fraiche. Oh Dear. Tonight I am having an improvised variation (but improved) beef stroganoff! Basically, the best bit of cookery is that you make it up as you go along isn't it? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #3369 on: 19:10:41, 22-10-2008 » |
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We didn't get back from football till 6.30 so it's a quick and easy spag bol for us. Should be ready in about 5 minutes, when the spaghetti is nice and al dente.
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We pass this way but once. This is not a rehearsal!
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martle
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« Reply #3370 on: 19:18:27, 22-10-2008 » |
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Basically, the best bit of cookery is that you make it up as you go along isn't it?
It can be, Antsy. Unless it goes wrong. Which (for those of you worried that I'm about to turn into a Waitrose/Asda pizza) is not what happened to me in Walesland a few days ago, when I improvised a Kheema/Dahl-type thing with red lentils, prime mince, toasted fennel and cumin seeds, crushed, toms, about 895 cloves of garlic and various other things that happened to be at hand. Serious Indian-style Nomming in the Valleys.  |
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Green. Always green.
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Morticia
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« Reply #3371 on: 19:26:53, 22-10-2008 » |
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Now that I like the nommy sound of. Recipe, Marts? If you can remember ...  |
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martle
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« Reply #3372 on: 19:37:24, 22-10-2008 » |
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Now that I like the nommy sound of. Recipe, Marts? If you can remember ... Like I said, Mort, it was improvised! So I don't remember it all, and wasn't measuring anything. I toasted the spices 'dry' in a wok, then pestled them. Sauteed with enough garlic to empty a room , with the mince, lots of oil, tin or two of chopped toms, cooked lentils, dash of vino then slow cooked (in the wok) for 30 mins. |
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Green. Always green.
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Antheil
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« Reply #3373 on: 19:45:49, 22-10-2008 » |
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Martsy, We only tease you about your pizza habit cos we loves you!!  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #3374 on: 17:58:17, 24-10-2008 » |
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We're off to our favourite local Chinese restaurant this evening. I would have put this in the Dining Out Room but can't compete with all those exotic culinary delights with our unprepossessing little place.  The food is excellent though. |
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We pass this way but once. This is not a rehearsal!
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