...the almost words of Chaka Demus and Pliers
Week to week I tend to run an ever evolving list round my head of food I want to cook. Often I only have a vague idea that I keep returning to and tweaking, until it becomes a fully formed meal or dish. Other times my passion wanes and it gets relegated to my pile of ‘meh’.
The following are the semi-conceived dishes I am currently mulling over:
Tuna steaks: Cooked rare with a salsa made from tomato, black olive, red onion, lemon (juice or flesh?) and fresh herbs (one or more of basil, parsley, coriander?)
A beef and mushroom stroganoff-type dish: strips of steak, chestnut mushrooms, some porcini mushrooms for depth of flavour, maybe a shot of brandy, cooked off. Low fat crème fraiche to finish and plenty of black pepper. Does it need garlic?
Pork and rhubarb: Pork steaks/chops/diced, topped with a sauce made of rhubarb, ginger, soy etc and baked.
In other exciting-only-to-me news, there is a cheese shop opening up the road from us. I fear greatly for both my bank balance and my waist measurements. In my expert opinion cheese is a meal in itself. You need only some good bread and I challenge you to find a finer meal. I am predominantly a fan of the soft French cheese family, as it is undoubtedly the mack daddy. I reckon Camembert is probably the very mackest daddiest, but I also make room in my heart for Epoisses and Brillat Savarin. Additionally I have a great deal of time for mature hard cheeses. Aged Parmesan dipped in white balsamic is almost a sexually exciting experience, and Cornish Cruncher is stone-cold amazing. I’ll tell you the cheese that can quite frankly ‘do one’ though, and that is the lowly goat. I CAN eat it, but I wouldn’t choose to. In fact I studiously avoid it. Anything that tastes like goat faeces smells cannot be right. Endof.
as your first follower and now comment(er, ator,whatever)i think a little garlic with the stroganoff. I accept your challenge of finding a finer meal than cheese to eat with bread - goose rillets mmm
ReplyDeletehttp://recipes-for-my-daughters.blogspot.com/
also forgot to say - i am providing a link to your blog on my site. I too am a lover of slow cooked meat. belly pork anyone?
ReplyDeleteThanks Danny, will work out how to reciprocate..
ReplyDeleteI cannot accept goose rillets unfortunately, good try though. Any further submissions will be duly assessed.
I linked to you today on my blog (um, not sure if this is a good thing, bearing in mind my recipe page consists of a sarcastic comment) Love the tuna steak idea!
ReplyDeletethat would be great if you would pop me on your list of blogs you read
ReplyDelete