Saturday breakfast rolls: basic white buttermilk.
Today's lunch: a savoury vegetable clafoutis, based on an amalgam of various recipes I found online, all of which used different measurements and different combinations of ingredients and most of which, like far too many conversions of recipes that were originally sweet things to savoury versions, default to chucking in cheese [/whinge off]. Anyway, I sauteed chopped bell peppers and baby white courgettes in olive oil, made a batter of 1 tablespoon of flour + tsp baking powder, salt, 2 eggs, and half a pint/250 ml approx of the remains of the buttermilk + milk , added pepper and dried thyme to the veggies, poured on the batter, and baked for around 40 mins. This was quite good but developed a bit of a skin on top during baking, also perhaps needed: more herbs? possibly onion/garlic? With this I served cinnamon baby aubergines baked in the oven, and padron peppers.
Quinoa, espresso and bruschetta: the foods getting your tongue in a twist:
Has nobody else ever come across the little rhyme 'I asked the girl, in dulcet tone/to order me a buttered scone./The silly fool has been and gone/and ordered me a buttered scone.'?
Also, this piece on Jilly Cooper and changing fashion in bonkbusting, reminds me that in her book on class she claimed that there were people who might be quite wealthy but were overcome with cultural shame at the fear of going to some upmarket restaurant and committing mispronounciation. As for that article, I am really, really shocked that in one of Cooper's novels that I haven't read (because I'm sure I must have read at least a couple back in the day), some woman leaves her posh husband because he is not into BDSM - wot! a public school product that is not into le vice anglais? how can this even be? I can only suppose that the subtext is that he is the bottom and she is fed up of always wielding the lash.
Come to the poncey post-modern fairground with amusing retro touches: Margate's Dreamland rises from the ashes. Does one not feel that shortly after an accident involving latest state of the art fairground rides it might be inadvisable to position this, 'the Scenic Railway, a majestic wooden rollercoaster built in 1920 and all but destroyed by arson in 2008' as the 'crowning glory of the park'?
A foundational figure in my own culinary development: Marguerite Patten - my extremely battered and well-used copy of her Every Day Cook Book is still on my kitchen shelves.
Is Jurassic World sexist? Assessing the film's key females of the species. Query: is it a Bechdel Pass if this involves dinosaurs?
Depressing piece on domestic abuse of women in Russia: this is particularly depressing as I've recently been looking at some of Mitchison's writing in which she explicitly mentions 1930s Soviet poster campaigns against the attitude that it's appropriate and even to do with love.
This entry was originally posted at http://oursin.dreamwidth.org/2291352.htm
Saturday breakfast rolls: the Tassajarra method, maple cranberry, half and half strong white and wholemeal.
Today's lunch: sea-bream fillets brushed with egg and milk and dipped in cornmeal seasoned with garam masala, panfried in butter, cut limes to squeeze over; served with stirfried samphire and purple sprouting broccoli steamed with crushed chile.
This week's bread: slow rising loaf from the starter, still in progress.
This entry was originally posted at http://oursin.dreamwidth.org/2289176.htm
During the week, on my return, I made a loaf of Shipton Mill 3 Malts and Sunflower Flour.
Saturday breakfast: the adapatable soft roll recipe 4:1 strong white/rye flour and sour cherries.
Today's lunch: whole red mullet baked in oiled foil with fennel seeds and thyme and a squeeze of lime-juice over when cooked; served with wholemeal couscous, spinach stirfried with garlic and star anise; asparagus roasted in pumpkin seed oil and splashed with raspberry vinegar; padron peppers.
This entry was originally posted at http://oursin.dreamwidth.org/2285917.htm
Saturday breakfast rolls: vanilla rolls.
Today's lunch: lemon soles dipped in egg and milk and coarse cornmeal seasoned with salt, pepper, and Creole seasoning, and panfried in butter, with cut limes to squeeze over; served with steamed samphire tossed in butter, and baby leeks and asparagus tips healthy-grilled in olive oil and splashed with raspberry pulp vinegar.
Saturday breakfast rolls: basic buttermilk 3:1 strong white flour/cornmeal.
Today's lunch: stirfried venison steak with soy sauce and sherry; sticky rice with lime leaves; okra simmered in coconut milk with fish sauce, ginger and green coriander; chicory halved and healthy-grilled and splashed with tarragon vinegar; padron peppers.
This week's bread: Elizabeth David's light rye loaf, which has turned out extremely nicely.
This entry was originally posted at http://oursin.dreamwidth.org/2274796.htm
Saturday breakfast rolls: the adaptable soft roll recipe. 3:2 strong white and buckwheat flour, maple syrup, ginger, and dried cranberries.
Yesterday's lunch: fillet of halibut rolled round a stuffing of breadcrumbs tossed in butter and lemon-juice with lemon zest and dillweed and baked under foil, served with cauliflower florets roasted in Sichuan chilli oil, and samphire stirfried with garlic and star anise.
Today's lunch: I baked half the halibut fillet in foil separately so that I could make a halibut and almond scallop (tarragon rather than parsley) today; served with asparagus roasted in olive and splashed with balsamic vinegar, and stirfried sugar snap peas.
This week's bread: I whisked up a starter yesterday with strong white and wholemeal flours and a tiny spot of yeast. Put half of it away in the fridge, and mixed up the rest with strong white and wholemeal flour, wheatgerm, a dab of molasses, salt, and rapeseed oil, and left it to rise overnight. Shaped and proved it this morning as a freeform loaf and it has turned out tasty and v crusty.
This entry was originally posted at http://oursin.dreamwidth.org/2269800.htm
Last weekend there was no culinary activity apart from basic buttermilk rolls (half and half strong white and white spelt flour).
This Saturday's breakfast rolls: Tassajarra method, half and half strong white and einkorn flour, with dried cherries.
Today's lunch: red snappers, salt-baked with minced ginger and green coriander and lime slices, with Greek spinach rice, padron peppers stirfried, and baby aubergines halved, sauted in Sichuan chilli oil, then covered in foil and cooked over a very low gas.
This week's bread: a loaf of Khorasan (kamut) flour made up according to packet instructions, v nice.
This entry was originally posted at http://oursin.dreamwidth.org/2264495.htm
What do hedjogs talk about? among recurrent themes here, masculinity and the culinary arts.
Therefore, figure to yourselves, my dearios, my emotions on seeing what has been newly posted on the Project Gutenberg site:
The Stag Cook Book, by Carroll Mac Sheridan.
While one might suppose that this embodies a somewhat Hemingwayesque approach - 'first catch your large savage animal/fish; make fire by rubbing two sticks together; cook it; eat with copious quantities of some manly liquor', it does seem to extend the boundaries somewhat beyond that.
Even to the possibly somewhat effeminate Raspberry Shortcake, Vegetable Salad, and Fried Elderberry Blossoms, eh, what?
I am pretty sure (though have not yet had time to investigate fully) that a certain number of the recipes will be about some bloke's Special Dish, as described by (I think) MFK Fisher, involving expedition to obtain some special ingredient, lots of faff and fiddle-faddle, and huge amounts of pots and pans to wash up at the end.
We also note the occasional receipt for 'nursery food' (just like Nanny used to make?) such as rice pudding.
Also a touch of the exotic, 'as I discovered on my travels', as well as quite a bit of ye haute cuisine Francaise, not just the homely cuisine du terroir, such as 'Hog jowl and turnip greens—Paducah style', clam chowder, etc.
Made a rather good sardegnera with French saucisson sec for Friday supper, even though I had to substitute einkorn flour for wholemeal in the dough, and found that we were clean out of onions and garlic so had to make a rather plain tomato filling (with basil and bayleaf).
No Saturday rolls because working.
Today's lunch: clear-simmered fillet of sole with a dark soy/ginger dipping sauce, served with new potatoes roasted in goose-fat, okra roasted in Sichuan chilli oil with chopped orange bell pepper, and padron peppers.
The loaf I made last Monday seems to be holding up, which may be famous last words...
This entry was originally posted at http://oursin.dreamwidth.org/2256970.htm
Rather minimal as we were away for much of the weekend.
However, there was Gujerati khichchari, with the raiti-ish thing of yoghurt, minced ginger and minced green coriander, preceded by padron peppers, for Friday supper.
Saturday breakfast rolls: grated apple made with a mixture of wholegrain and white spelt flour.
Loaf of Shipton Mill 3 Malts and Sunflower Seed flour currently baking.
This entry was originally posted at http://oursin.dreamwidth.org/2254715.htm
Still not feeling entirely the thing on Friday evening, so didn't make rolls - we had toast for Saturday breakfast instead.
Today's lunch: quail, which I spatchcocked and flattened and marinated in whisky, pomegranate molasses, tabasco, and avocado oil, and smoked over bourbon-soaked oak chips; served with sticky rice with lime leaves, tenderstem broccoli steamed with ginger, and flower sprouts stirfried with garlic and star anise.
This week's bread: Jordans' Wheatgerm Loaf from the Sunday Times Book of Real Bread - v nice.
This entry was originally posted at http://oursin.dreamwidth.org/2250936.htm
Saturday breakfast rolls: the Tassajarra process, but with cranberries and blueberries for a change - turned out quite well.
Today's lunch: (yesterday I had a Sekkrit Projekt #ifitoldyouidhavetokillyou Konklave, so partner did the shopping) seabass fillets, which I rubbed with Creole seasoning and panfried in butter, with sweet potato cut up and roasted with Romano pepper strips in pumpkin seed oil, and padron peppers.
This weeK's bread: a brown oatmeal loaf - a mixture of coarse and medium oatmeal, with strong white and wholemeal flour, and again I did the half an hour on high heat, then reduce to low for another half hour, baking, as it seems to turn out a better texture that way.
This entry was originally posted at http://oursin.dreamwidth.org/2247633.htm
Well, the slow-rising Einkorn bread was a mixed success - it was edible, but I don't think it was meant to turn out a) with a very cracked crust and b) with a rather cake-like texture. One's not supposed to knead it - just mix up the ingredients, leave for 12-15 hours, then, without kneading transfer it into a greased bread-pan, cover with a dome of foil, and then bake thus covered for 30 mins in a very hot oven, then remove the cover and lower the heat for a further 30 mins. Not really as nice as the quick version.
Saturday breakfast rolls: basic buttermilk 3:1 strong white flour and coarse cornmeal.
Today's lunch: lamb shanks slow-cooked in white wine with garlic, bay leave and rosemary, served with Greek spinach rice, chicory halved and healthy grilled with avocado oil, and padron peppers.
This week's bread: the Collister/Blake Favourite Loaf, wholemeal/Heritage wholegrain/white spelt flours, dash of walnut oil - very nice.
This entry was originally posted at http://oursin.dreamwidth.org/2244827.htm
Saturday breakfast: vanilla rolls.
Today's lunch: beef shortribs, which I originally intended to casserole with carrots and leeks, but then remembered a sort of chinoiserie (I don't think it was ever particularly authentic) beef stew I used to make, and therefore cooked them slowly in soy sauce + rice wine + water, with garlic and star anise and a small amount of sugar. It was okay but I expected them to come out rather tenderer than they did. Served with the carrots roasted in avocado oil, the leeks (appropriate to the day, except I think one is meant to wear rather than eat them?) healthy-grilled in pumpkin seed oil and splashed with raspberry vinegar, flower sprouts roasted in olive oil, and broccoli florets steamed and tossed in a tamari, rice vinegar and mustard dressing.
There seems to be a fair amount of bread around, but there may be baking during the week.
This entry was originally posted at http://oursin.dreamwidth.org/2237833.htm
Saturday breakfast rolls: the adaptable soft roll recipe, 4:1 strong white/wholemeal spelt flour + cranberries.
Today's lunch: a pair of red snapper, rubbed with a mixture of minced ginger and green coriander with a dash of soy sauce, baked in foil; served with Ruby Gem potatoes roasted in goosefat, padron peppers, and another essay at the slow-cooked broccoli with chile and garlic - chopped garlic and fresh red chile sauted in oil, then add the broccoli and toss it in this (I really needed to have started with a larger pot) then add water, and steam, turning down the heat as the water disappears. Still not quite there: also I forgot salt.
This week's bread: the wheatgerm loaf from Bernard Clayton's New Complete Book of Breads - omitting the sugar because surely molasses is quite enough by itself - has turned out very nicely.
This entry was originally posted at http://oursin.dreamwidth.org/2233965.htm
Made a sardegnera with pancetta for Friday supper, since I was feeling quite a bit better but still not up to going to the gym. Confirmed that the cutting up butter but not rubbing it in method does indeed result in a nicer base.
Saturday breakfast rolls: brown grated apple with dried blueberries since there was rather a plethora of apples.
Today's lunch: halibut fillet marinated in whisky, maple syrup and walnut oil and smoked over mesquite chips, served with asparagus healthy-grilled in pumpkin seed oil and drizzled with balsamic vinegar, stirfried samphire, and Ruby Gem potatoes sauted in goosefat.
This week's bread: the the buttermilk wholemeal loaf from Bernard Clayton's New Complete Book of Breads: very nice.
This entry was originally posted at http://oursin.dreamwidth.org/2230630.htm
No Saturday rolls: technically I suppose I could just about have managed to make them when I got in, but as we had enough bread to have toast instead for breakfast, that was what we did.
Today's lunch: pigeons braised in port + red wine vinegar with onions, garlic, bay leaves and juniper berries (very good), with sweet potato roasted in pumpkin seed oil, slow cooked broccoli with chile flakes, spinach stirfried with star anise, and padron peppers.
Saturday breakfast rolls: basic buttermilk 3:1 strong white and buckwheat flour.
Today's lunch: smoked cod, with which I did the smoked fish and legumes thing with black turtle beans, cooking it for 45 mins at Mark 4, occasionally moistening with the milk and water mixture from cooking the cod, and adding more breadcrumbs, which turned out nicely crispy this time. Served with flower sprouts roasted in olive oil, and baby leeks healthy-grilled in Sichuan chilli oil.
This week's bread: I had not quite enough einkorn flour for a loaf so added some white spelt, a little molasses, and a splash of sunflower oil along with the salt, water and yeast, and this has turned out very nicely.
This entry was originally posted at http://oursin.dreamwidth.org/2223584.htm
On Friday, as I decided not to go to the gym in the wake of an hour-long dental appointment, I made Gujerati Khichchari for supper (which had the advantage of being a nice soft thing to eat).
Saturday breakfast rolls: I made the Tassajarra recipe but instead of cinnamon and raisin, experimented with maple syrup and dried cranberries. These turned out okay but not spectacular, and latterly I have been finding that the texture with this recipe is not all that could be hoped and not as nice as it's sometimes been.
Today's lunch: as yesterday involved a Sekkrit Projekt Konklave, partner hunted and gathered the ingredients. There was a whole seabass, which I decided to try salt-baking (not quite that method: no rosemary and a somewhat hotter oven), although I think one probably needs actually even more salt than I had. It did turn out quite nicely, however; the only problem was around the dexterity required to dish it up without getting any of the salt on it (otherwise it is not at all unduly saline). For the cavolo nero I tried this recipe, albeit with dried rosemary and crushed chilli flakes, and it was okay but could possibly have done with slightly longer cooking (or maybe cutting the leaves a little finer?). I roasted the sweet potatoes (cut into think slices) with the chopped Romano peppers in pumpkin seed oil.
No bread made today but probably will need to during the course of the week.
This entry was originally posted at http://oursin.dreamwidth.org/2219807.htm
Made a sardegnera with chorizo for Friday supper - I've not been entirely happy with the texture of the base when making this recently so I went back to the methodology of Elizabeth David's original recipe, i.e. taking butter from the fridge and cutting into small pieces and mixing it into the flour but not rubbing it in (rather than plonking in a spoonful of Bertolli spread or olive oil), and this does, in fact, produce a much nicer texture.
No Saturday breakfast rolls as I had to work.
Today's lunch: made a game crumble, with the game casserole mix from Waitrose (pheasant, partridge, pigeon and mallard), marinated overnight in red wine with garlic, thyme and rosemary and a splash of olive oil, the meat briefly browned in olive oil and then the strained marinade poured over + some crushed coriander seeds, brought to the boil then put covered in a low oven for about an hour, then a savoury crumble mixture (white + wholemeal flour, butter, crunchy seed mix) pressed over it and then cooked uncovered in a moderately hot oven for 30 mins. V good. Served with fine green beans roasted in Sichuan chilli oil and padron peppers.
This week's bread: the Grant/Collister My Favourite Loaf: wholemeal, Heritage, white spelt flours, a dash of molasses and a splash of walnut oil.
This entry was originally posted at http://oursin.dreamwidth.org/2217499.htm
Saturday breakfast rolls: brown grated apple with ginger.
Today's lunch: plaice fillets with coriander butter, with couscous with toasted pinenuts, stirfried samphire, and flower sprouts roasted in olive oil (not quite such a success as last time).
Monday: Boiled beef and (chantenay) carrots, with steamed sweetstem broccoli tips. There was enough left over to make tasty sandwiches the following day.
Tuesday: Having cut off the meat from the pheasant carcass and made a stock with the bones and the residue of the jus, there was pheasant pilaff with raisins, served with green beans roasted in Sichuan chilli oil, and flower sprouts, roasted in olive oil, which turned out, through a combination of oven setting and time, to be a delicious blend of outer leaves crispy but not burnt, and soft insides.
New Year's Eve: a starter of kiln-smoked salmon flakes on lambs' lettuce with a lime-juice and walnut oil dressing, then (no partridges to be found, so a change) Gressingham duck breasts rubbed with salt, pepper, and five spice powder, cooked according to package instructions (pan-seared from cold, skin side down, then other side briefly sealed, then roasted on a rack in the oven and rested for 10 mins before serving), served with Rosevale potatoes sauted in the dripping, and chicory braised in white wine (NB one head per person is pretty much ample). Followed by a very small Christmas pudding with Cointreau cream and brandy butter.
Thursday: kedgeree. Proper kedgeree with smoked haddock and hardboiled eggs and rice and no tomatoes (or parmesan). If you must have tomatoes, I think grilled on the side could possibly work. What I served with this, however, was a salad of lambs' lettuce and wild rocket in an olive oil and balsamic vinegar dressing.
Friday: large flat mushrooms marinated in shoyu and mirin and healthy-grilled - I think the mushrooms in question started out a bit bland and tasteless and this was not entirely a success. Served with Rosevale potatoes and the remaining carrots roasted in goosefat, bell peppers roasted in olive oil with garlic, and a salad of wild rocket in a walnut oil and red wine vinegar dressing.
Saturday breakfast rolls: Tassajarra cinnamon and raisin. In the evening we ate out.
Today's lunch: whole sea bream, the skin scored and rubbed with a mixture of fennel seed, thyme and rosemary, with salt and black pepper, moistened with olive oil, and left for a while before baking in foil, served with Greek spinach rice, okra roasted in Sichuan chilli oil, and padron peppers.
So, I made the traditional Boxing Day meal with family, except that it was only Older and Oldest Generations present (which I didn't know until after doing shopping), so had rather more ingredients on hand than entirely necessary. Anyway, I did the usual blinis with Famous Aubergine Dip, smoked salmon, smoked duck, smoked venison, fromage frais + horseradish, followed by Russian-style baked cheesecake and pears poached in red wine with cinnamon.
On return yesterday and after a shop, did lemon sole fillets brushed with milk and dipped in polenta seasoned with salt, black pepper and smoked paprika, panfried in butter and served with lemon to squeeze, with steamed fine asparagus splashed with balsamic vinegar and stirfried sugar snap peas.
Today I pot-roasted a pheasant (since this was one thing there was a lot of in Waitrose) in port with celery hearts and juniper berries, with couscous with raisins and toasted pinenuts, and spinach stirfried with garlic.
Bread: made a Standen loaf, 2:2:1 strong white, wholemeal and buckwheat flour, milk and water to mix with maple syrup and malt extract, v tasty.
This entry was originally posted at http://oursin.dreamwidth.org/2206164.htm
During the week, made some Famous Aubergine Dip, and on Saturday foccacia, to take to A Mahv'lous Pahti.
Friday supper: pheasant and lentil soup, with the addition of some speck I had around and spare.
Saturday breakfast rolls: brown grated apple with dried cranberries.
Today's lunch: halibut steaks, which I baked in foil brushed with Sichuan chilli oil (possibly needed a little more of this), served with Rosevale potatoes roasted in goosefat, baby leeks healthy grilled in olive oil and squeezed with lime, and flower sprouts stirfried with garlic and a dash of sesame oil.