My apricot, cherry and almond stuffing worked out well. If anything it slightly removed the need for cranberry sauce - the sour cherries have a similar fruity/sour thing going on, so you don’t really need both.
Today I shall mostly be making wild mushroom soup.
Posts tagged with ‘food and drink’
Related tags:
Stuffing update
26 December 2005 – 9:44 am
Anyone need a good stuffing?
23 December 2005 – 7:08 pm
I’ve made like, really a lot.
But it should freeze OK. One batch is a chestnut stuffing from a Good Housekeeping book (sausagemeat, onion, celery, chestnut mushrooms, breadcrumbs, herbs, chestnuts, egg and brandy), which I’ve made before and is nice. The other is my own invention - sausagemeat with onion, dried apricots, dried sour cherries, egg, [...]
Folk Wisdom
19 December 2005 – 11:28 pm
Wine then beer makes you feel queer;
beer then wine makes you feel fine.
What do we learn from this? Well, by the immutable laws of rhyme, it’s obviously OK to drink anything you want all evening – tequila, cherry brandy, raki, Bailey’s – as long as you finish it up with a glass of wine.
It’s probably [...]
the coolest use of Flickr EVER!!
2 December 2005 – 12:10 pm
Sorry for the exaggeration marks.
But it is pretty cool. It seems to be this guy’s idea, but this is the recipe I’m most tempted to try:
You need to click on either the link or the photo above to see why it’s such a fab idea. I’m almost tempted to try doing one of these myself.
spare ribs
31 October 2005 – 9:38 pm
I’m not even going to try to give quantities, since I just sloshed things into a bowl, so if you’ve never cooked ribs this might not be the recipe to start with. On the other hand, it is the kind of forgiving food where sloshing things into a bowl works quite well.
Like all of these [...]
Purple Potatoes
30 October 2005 – 9:58 pm
I bought some Salad Blue potatoes at Borough Market the other day, and just ate them (roasted). I was surprised by how disconcerting I found the violet-coloured flesh. After a few mouthfuls, you get used to it, but at first, they look really unappetising. They just tasted like potatoes, though. If anything, they were on [...]
καλύβαπίτα
26 October 2005 – 8:16 pm
‘kalybapita’ is my attempt to translate ‘cottage pie’ into Greek with the help of this English-Greek dictionary. It’s probably wrong. A recipe:
Chop and sweat down a couple of onions, a leek, three sticks of celery, a bulb of fennel and three cloves of garlic. Brown two pounds of minced beef and add to the pan [...]
pasta in three cheese sauce
17 September 2005 – 9:10 pm
It’s just turned cold and autumny here over the past few days, which may have been what persuaded me that pasta in cheese sauce was a good idea, since it’s an Italian equivalent to cheese on toast - comfort food.
Anyway. I cooked some penne, chucked in butter, olive oil, chopped stilton, chopped dolcelatte, grated [...]
okonomiyaki
14 September 2005 – 6:17 pm
I went to Abeno for lunch, near the British Museum. It claims to be the only specialist okonomiyaki restaurant in Europe. Okonomiyaki is a Japanese omelette-y thing that is cooked in front of you on a hot-plate at the table. I had one with pork and kimchee (spicy Korean fermented cabbage), which was topped with [...]
Bob Denver & Americana
9 September 2005 – 10:25 am
Bob Denver, the star of Gilligan’s Island, has died. Gilligan’s Island is one of those bits of Americana which feel familiar but I actually know entirely via hearsay. It’s one of the most frequently used pop culture references in other US pop culture - they mentioned it on House just last night - but I’ve [...]
I’m back.
4 September 2005 – 10:43 pm
I’ve come back from Perigord to the grim news from New Orleans. I don’t really have anything to say about that, for the moment.
I did manage to listen to the cricket on Radio4 LW via a buzzy little radio. I ended up having to hold it out of an upstairs window and nearly had [...]
Duck with cassis
16 August 2005 – 8:15 am
Joint some duck legs into drum-sticks and thighs. Brown them (you can do this is a dry frying pan; you’re really not going to need any extra fat). Transfer the duck to a casserole, just saving enough to brown some sliced onion. Put the onion in with the duck. De-glaze the pan with sherry, and [...]
christmassy barbecued pork
17 July 2005 – 11:34 am
For those of us in the northern hemisphere, there’s nothing much less christmassy than a barbecue, and it would take more than marinading some pork in sweet sherry, Cointreau, soy and mixed spice to change that. But that’s what I’m calling it.
smoked mackerel and fennel pate
2 July 2005 – 12:28 pm
This is a theoretical recipe. I made some mackerel pate and was eating it with raw fennel salad. I think it would be worth actually incorporating them into one dish, but I haven’t tried it yet.
The normal mackerel pate recipe is just smoked mackerel blended with enough creme fraiche to make a pate consistency, [...]
iced tea
24 June 2005 – 8:08 pm
Iced tea is a habit I picked up in Japan. Not the revolting canned stuff with added sugar and lemon they sell in this country - just chilled tea. It works quite well to put some tea leaves in a jug of water and leave it in the fridge for a few hours. You end [...]
barbecue stuff
18 June 2005 – 1:47 pm
Flatbreads cooked on the barbecue worked OK, though it might be easier to just do them in a frying pan or under the grill. A simple sauce for fish: juice of one lemon and a little olive oil blended with a bunch of tarragon.
chicken and bean stew
11 June 2005 – 12:41 pm
A stew with chicken and beans. There’s nothing very original here but it worked well, so I thought I’d write it down:
Soften some finely-sliced onion (I used a banana shallot and a smallish red onion) with a couple of cloves of crushed garlic.
Just before it starts browning, a couple of chopped tomatoes cooked [...]
chipotle, goat’s cheese and red onion pizza
16 April 2005 – 10:50 am
It’s a pizza with chipotle, goat’s cheese and red onion.
I simmered down a tin of tomatoes with three chopped chipotles for the sauce, and topped the pizza with a mix of mozzarella and goat’s cheese, some sliced red onion, and dried thyme. Yummy.
And while I’m here - I made ’spotted rooster’ the other [...]
Sam Pepys’s diary today
27 March 2005 – 1:37 pm
I was just going to post the food reference from today’s entry at Pepys’ Diary, which tickled my fancy, but actually the whole thing is great. It completely sums up why Pepys is such a joy - the combination of frankness, interesting historical detail, and lively prose style.
“Up early. This being, by God