yesterday chickpea curry and rice with cauli leaves.
chickpea curry by cats squirrel,
Tonight, tartiflette.
tartiflette by cats squirrel,
chickpea curry by cats squirrel,Tonight, tartiflette.
tartiflette by cats squirrel,
thanks, Cal, but I have been here several times before.🙂
Do Canadians eat spicy food, I don't mean chilli hot food, I really mean food that has spice in it, like Indian or Moroccan?
Do Canadians eat spicy food, I don't mean chilli hot food, I really mean food that has spice in it, like Indian or Moroccan?
As a kid, I wondered why Mom and Dad smoked in the bathroom -- the lit matches get rid of the H2S.
cats, I am sorry to have forgotten your presence.
Canadians, being from a diverse group of worldly individuals, have tastes from all over the planet. Some are woosies, some are bold. I am bold as you probably already know.
Canadians, being from a diverse group of worldly individuals, have tastes from all over the planet. Some are woosies, some are bold. I am bold as you probably already know.
Yup! A bit acidic (some folic acid), so very good for the iron uptake. When the shoots are young I just use my index and longfinger to see if I can break off the stem with little force, about "asparagus length". If they're too "bendy" you get a bit more fibrous content and they're endlessly chewy, peel off most of the leaves and just leave the small bouquet at the top. Sort of roast with butter or some oil in an iron skillet for a short time, if you want the iron uptake to be boosted by the folic acid, serve more or less like asparagus.
Does not taste like asparagus, flavour leans sort of towards spinach that's served with a small twist of lemon. I like my spinach like that.
Remember: Everything in moderation, don't fill your plate with only one thing.
The flowers are really great to put in salads, not that much taste but the colour pops a nice contrast.
Hah! Tiny story:
If you like a bit of fancy Chinese green tea, some farmers in the viking age would "fake it" using fire weed leaves. Peeling off leaves is really easy, need a small pile. Just pack them tight-ish in some sealed container or plastic for a few days, you sort of want them to "evolve" , so don't put them in a cool place or anything. Kitchen counter is a good place if that's acceptable.
After a few days I like to put them on something and lay them evenly in sunny spots near windows until dry.
Then you have green tea for the winter.
I was served some very fancy Chinese green tea at a friend's place one time, and I told that little story just like that. While waiting for the tea to brew. The funny thing is, I was unable to taste any difference between the two so... 😀
Lookin' good there, cats! 🙂
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Bold as brass, Cal! No worries, here, mate. 🙂
My best friend ran off to Canada with my wife! Bummer. Who am I going to play golf with, now? 😱
Thanks, must admit the tartiflette is a long way removed from what would be acceptable in the Savoy region of France. Mine has, in addition to standard recipe, broccoli, carrot, cauli leaves and stalks, and chorizo instead of lardons. Also, I made a cheese sauce and sprinkled on some Grana Padano cheese instead of using a whole Reblochon AOC wheel. Bit much for the two of us. So Spain and Italy in my version!
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Thank you for leading down that rabbit hole, I never hear of tartiflette nor reblochon before, so just spent some quality time with Google.
Yes, I'm kinda partial to those who start with an old world favourite and put their own spin on it so I bet I would like cats version more than the original.
Along the lines of scalloped potatoes and Au Gratin, it's one of those that you really ought to make it your 'own'.
EDIT: Actually I take that back. Bacon is king, that stuff he put in there is an imposter. Sacre bleu!
Along the lines of scalloped potatoes and Au Gratin, it's one of those that you really ought to make it your 'own'.
EDIT: Actually I take that back. Bacon is king, that stuff he put in there is an imposter. Sacre bleu!
Sliced up some über tasty ham real fine, having a light-ish beer with it.
We had bolognese for dinner, too good, ate way too much...
We had bolognese for dinner, too good, ate way too much...
regarding tartiflette:
in my defense, I have been developing the recipe (shown above) for some time. Mainly because of the calorie count of the original. Not using a whole wheel of Reblochon required for the original cut down considerably onn the calories, but also the savoury taste. In fact I think the dish was invented by the marketing dept of whoever makes the cheese. Hardly a recipe lost in the mists of time!
I sampled the original in a city called Annecy, it is the largest city of Haute-Savoie department in the Auvergne-Rhône-Alpes. After days of cold charcuterie and boiled potatoes, I thought I would try something different. But it wasn't that different. Neither was the raclette, Raclette cheese melted over boiled potatoes and charcuterie! I've never been able to look at Raclette cheese since!😱
Anyway, we like our version, very tasty, the chorizo is essential.
in my defense, I have been developing the recipe (shown above) for some time. Mainly because of the calorie count of the original. Not using a whole wheel of Reblochon required for the original cut down considerably onn the calories, but also the savoury taste. In fact I think the dish was invented by the marketing dept of whoever makes the cheese. Hardly a recipe lost in the mists of time!
I sampled the original in a city called Annecy, it is the largest city of Haute-Savoie department in the Auvergne-Rhône-Alpes. After days of cold charcuterie and boiled potatoes, I thought I would try something different. But it wasn't that different. Neither was the raclette, Raclette cheese melted over boiled potatoes and charcuterie! I've never been able to look at Raclette cheese since!😱
Anyway, we like our version, very tasty, the chorizo is essential.
I used to have a South African friend who always left the breakfast beans on the side of the plate. Couldn't stand the things! 😀
AFAIK, the genius of Italian Cuisine is a mere 5 ingredients.
This is the food that got the Yanks through the (last) Great Depression:
Mac 'n Cheese.
Pretty good too. But for another day. The breadcrumbs are the genius touch. 😎
It's Ragu with potatoes tonight:
Pork, Beef, Carrots and Celery and Onions. Herbs, Pepper. All boiled up in water. Couldn't be simpler. 😀
AFAIK, the genius of Italian Cuisine is a mere 5 ingredients.
This is the food that got the Yanks through the (last) Great Depression:
Mac 'n Cheese.
Pretty good too. But for another day. The breadcrumbs are the genius touch. 😎
It's Ragu with potatoes tonight:
Pork, Beef, Carrots and Celery and Onions. Herbs, Pepper. All boiled up in water. Couldn't be simpler. 😀
Hah! My Sicilian mom would shout, "THAT'S NOT PASTA E FAGIOLI!"
🙂
I do the same, make it with bacon bits and smoked paprika. She gives me grief about somehow tainting her recipe. I also like to saute a huge amount of the vegetable/bacon part and divide/freeze it out for multiple meals. Add the beans and pasta fresh.
Soundbrigade -- I don't think you're supposed to consume the alcohol gel, stick with the amber stuff next to it instead. 😀
Nice touch with the Hand-sanitizer!
They do say that at some point, you have to eat the Broccoli:
At Some Point, You Have to Eat The Broccoli
Otherwise it's just blowing smoke! 😀
They do say that at some point, you have to eat the Broccoli:
At Some Point, You Have to Eat The Broccoli
Otherwise it's just blowing smoke! 😀
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Pasta & Beans
But only 1 time ....
I thought ( because of never having had it )
it to be quite exotic ( and good !)
I remember my Grandma made that ......
But only 1 time ....
I thought ( because of never having had it )
it to be quite exotic ( and good !)
for tea, tonight, something a little healthier. Salmon, slow fried, with broccoli and potatoes (both steamed) and a side salad.
The salmon has a dusting of fennel seed powder, za'atar, Himalayan rock salt and black pepper.
We both thought it excellent.
salmon broccoli by © cats squirrel 2020
The salmon has a dusting of fennel seed powder, za'atar, Himalayan rock salt and black pepper.
We both thought it excellent.
salmon broccoli by © cats squirrel 2020