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martle
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« Reply #630 on: 17:53:08, 06-11-2007 » |
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OH. MY. GOD. I'm now starving. Thanks, you lot. It may not come as a total surprise, given its colour, that one of my very favourite soups is watercress.  This recipe from Delia is pretty close to the way I do it (I don't use leeks, but that sounds pretty plausible actually!) http://www.deliaonline.com/recipes/watercress-soup,844,RC.html |
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Green. Always green.
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martle
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« Reply #631 on: 18:00:58, 06-11-2007 » |
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(I think Ron's a bit of a soup man. Hope he might look in at some point...)
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Green. Always green.
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Morticia
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« Reply #632 on: 18:09:48, 06-11-2007 » |
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So, what`s for dinner, O Great Green One? I got seduced by some of these earlier when I out shopping. They looked so fresh and green and, well, sprouty   That reminds me, didn`t Reiner regale us with a recipe for stir fried sprouts with marmalade a while back  People who tried it thought it was fab. Or am I imagining it? |
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Antheil
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« Reply #633 on: 18:17:44, 06-11-2007 » |
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No you did not imagine the sprout and marmalade incident, oops! recipe Mort. I, who had previously denounced sprouts as The Spawn of the Devil tried it and it was wonderful. In fact now I love sprouts with a passion. It was my Road to Damascus experience I think.
I can't find the recipe so perhaps Reiner will post it again?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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oliver sudden
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« Reply #634 on: 18:23:44, 06-11-2007 » |
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While we're waiting for the marmalade recipe perhaps I can recount a Damascene moment for my French then-not-yet-ex-girlfriend in the matter of choux de Bruxelles - she always hated them until we went to a restaurant in Vannes where they had dismantled some (cutting off the base I presume, so that they come apart) and fried the leaves in butter.
Obviously a bit of a hike from the old boiled experience. And a bit further up the cholesterol scale as well.
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Mary Chambers
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« Reply #635 on: 18:29:13, 06-11-2007 » |
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Lentil and chestnut soup is my favourite. No real recipe - you make it up as you go along.
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martle
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« Reply #636 on: 18:31:19, 06-11-2007 » |
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Sprouts. Boy, do I need a Damascene moment myself. I've tried most ways (although not Reiner's marmalade affair, which sounds promising), but I still can't stand the buggers. Virgin Atlantic did a great Christmas billboard advert a few years ago, which went like this...  TIME TO LEAVE THE COUNTRY? |
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Green. Always green.
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Morticia
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« Reply #637 on: 18:32:54, 06-11-2007 » |
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Ohhh, that`s reminded me of a Sprout moment in a restaurant many, many moons ago. I can`t remember what the entire meal comprised of but Ido remember the green little beauties doused in a creamy-ish garlic sauce. Absolutely bluddy wonderful! And I don`t like creamy sauces. Happy yet wistful sigh.
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Andy D
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« Reply #638 on: 18:36:03, 06-11-2007 » |
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I love sprouts. Thinly sliced and fried is one good way of doing them - I often do them like this with potatoes, onions and various spices. I also love them sliced in a pasta sauce. Of course if you don't like the taste of them doesn't really matter how you cook them.
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Antheil
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« Reply #640 on: 18:42:57, 06-11-2007 » |
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Of course if you don't like the taste of them doesn't really matter how you cook them.
Andy, I think the memories of our Convent School Dinners of sulphurous sprouts boiled for hours (and with a cross cut in their ends!) has put us off. I avoided them for years but now, Goodness, I just love the little buglars, has to be after a few firm frosts though to tighten them up. Milly has a lovely recipe for baked sprouts. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Antheil
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« Reply #641 on: 18:50:57, 06-11-2007 » |
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Ohhh, that`s reminded me of a Sprout moment in a restaurant many, many moons ago. Happy yet wistful sigh.
Ah Yes Mort, I had one of them Sprout moments in a restaurant also, when our knees touched under the table and our eyes met ......... and a hand was tentatively placed upon ..... sigh. Oops! Sorry, you were talking vegetables  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Mary Chambers
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« Reply #642 on: 19:14:03, 06-11-2007 » |
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Why did people always add sugar to sprouts  I've never heard of putting sugar in sprouts, but a little bit with peas is rather nice. |
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MabelJane
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« Reply #643 on: 20:26:23, 06-11-2007 » |
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No wonder people are put off sprouts for life when so often they're soggy and bitter-tasting. The best I tasted recently were ones I bought on a stem like these:  I just sawed them off as required and they were delicious, even when just lightly steamed and nothing added. I recently learned that the longer you cook sprouts, the windier they are - an excellent incentive not to overcook them when you're feeding the whole family! Never heard of sugar in sprouts* or peas but an aunt puts sugar in her tomato sauce. You often find sugar in the ingredients list of shop-bought tomato sauces, soups etc. *Just thought - maybe it's to counteract the bitterness of poor quality badly cooked sprouts. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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increpatio
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« Reply #644 on: 20:44:48, 06-11-2007 » |
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Never heard of sugar in sprouts* or peas but an aunt puts sugar in her tomato sauce. You often find sugar in the ingredients list of shop-bought tomato sauces, soups etc.
I mentioned this on MAS, but it's quite common in Asia (according to a Vietnamese friend of mine) for people to dip fruit in salt (say a wedge of apple). It seems so perverted to my western mind though. Yet he claims it tasty; I will have to try some time. |
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