Popular Post Vanessa Posted March 18, 2004 Popular Post Share Posted March 18, 2004 Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a convoluted, improbable recipe involving dal, soaked, ground and then deep fried in seasoned balls, boiled slices of an Indian gourd, and a weird yoghurt/chickpea flour sauce. I knew all along it wouldn't work and it duly turned out inedible. Then last night a chicken dish, nearly as improbable, but my premonition that it just might work was correct. A whole chicken stuffed with hard-boiled eggs (I soft-boiled them) and an onion/garlic/ginger/chilli mixture, rubbed first with ground green papaya and then a spice/nut mixture of poppy seeds/pistachios/almonds/garam masala. Sliced onions sauteed in butter (ghee if you want to be correct), the chicken put on top, couple of chopped tomatoes and plenty of yoghurt added, with seasoning, brough to a simmer on the stove and put in the oven for a couple of hours. Turned out pretty yummy even if I didn't grind the poppy seeds properly. v 84 Quote Link to post Share on other sites
Orik Posted March 18, 2004 Share Posted March 18, 2004 Dandelion greens and Boucheron patties (once you cook all that healthy bitterness out of dandelion, it's actually quite nice) Short ribs braised in red wine - a provencal-ish take with olives and lots of herbs Quote Link to post Share on other sites
Vanessa Posted March 18, 2004 Author Share Posted March 18, 2004 Boucheron? (and thank you for rectifying the layout) tonight: bowl of carrot soup, then basil-gorgonzola filo purses. The filo, packeted but from a Greek shop was fine. Supermarket filo is one of my pet hates : foul, leathery texture and tasting of nothing but the sourness of the chemical used as a preservative. Elderly cat ate the crumbs from the plate. He also adores croissant crumbs. v Quote Link to post Share on other sites
yvonne johnson Posted March 18, 2004 Share Posted March 18, 2004 Left overs from yesterday's Chinese takeaway, chicken with hot pepper sauce and peanuts (Kung Pao) and brown rice. G. is away at a meeting. I always order this when I'm on my own. Quote Link to post Share on other sites
Orik Posted March 19, 2004 Share Posted March 19, 2004 Boucheron? Errr....Bucheron that is. The log shaped simplistic aged chevre, good for pies and other preparations where it's warmed or melted. Quote Link to post Share on other sites
Vanessa Posted March 19, 2004 Author Share Posted March 19, 2004 Boucheron? Errr....Bucheron that is. The log shaped simplistic aged chevre, good for pies and other preparations where it's warmed or melted. Ah right, I was tired and brain not making the right associations v Quote Link to post Share on other sites
Liza Posted March 19, 2004 Share Posted March 19, 2004 We've been feasting on Morse Pitt's fantastic wintered-over greens, from Union Square. (I'm nearly rabbit-ish these days with the amounts of salads we've eaten. ) Also, there's some lovely turkey sausage available there. I'll find out the name of the producer. Quote Link to post Share on other sites
Wilfrid1 Posted March 19, 2004 Share Posted March 19, 2004 I love being followed. Quote Link to post Share on other sites
Cathy Posted March 19, 2004 Share Posted March 19, 2004 Left overs from yesterday's Chinese takeaway, chicken with hot pepper sauce and peanuts (Kung Pao) and brown rice. That is my favorite breakfast. Quote Link to post Share on other sites
Cathy Posted March 19, 2004 Share Posted March 19, 2004 We've been feasting on Morse Pitt's fantastic wintered-over greens, from Union Square. (I'm nearly rabbit-ish these days with the amounts of salads we've eaten. )Also, there's some lovely turkey sausage available there. I'll find out the name of the producer. Liza is in the house!!!! Quote Link to post Share on other sites
yvonne johnson Posted March 19, 2004 Share Posted March 19, 2004 Left overs from yesterday's Chinese takeaway, chicken with hot pepper sauce and peanuts (Kung Pao) and brown rice. That is my favorite breakfast. I'm not one for cold leftovers, but it's quite good cold too. Quote Link to post Share on other sites
yvonne johnson Posted March 19, 2004 Share Posted March 19, 2004 We've been feasting on Morse Pitt's fantastic wintered-over greens, from Union Square. (I'm nearly rabbit-ish these days with the amounts of salads we've eaten. )Also, there's some lovely turkey sausage available there. I'll find out the name of the producer. Liza is in the house!!!! It's great to see Liza again. Quote Link to post Share on other sites
Vanessa Posted March 19, 2004 Author Share Posted March 19, 2004 We've been feasting on Morse Pitt's fantastic wintered-over greens, from Union Square. (I'm nearly rabbit-ish these days with the amounts of salads we've eaten. )Also, there's some lovely turkey sausage available there. I'll find out the name of the producer. Liza is in the house!!!! It's great to see Liza again. Yes. And didn't Liza have a baby, who must be quite big by now? v Quote Link to post Share on other sites
Cathy Posted March 19, 2004 Share Posted March 19, 2004 Here is Liza's handsome young lad, vacationing in New Mexico (posted with his mother's permission): Quote Link to post Share on other sites
Slapsie Maxie Posted March 19, 2004 Share Posted March 19, 2004 Here is Liza's handsome young lad, vacationing in New Mexico (posted with his mother's permission): he is even sweeter than when I saw him in Dec Quote Link to post Share on other sites
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