recipe Friday
Jan. 20th, 2017 08:33 amSomething I've cooked recently: Not a lot. On Sunday, while I was opening up a tin of tomatoes for a pasta sauce, I cut my thumb open pretty deeply on the lid. It still hasn't entirely healed, and that's put a damper on cooking and other activities requiring opposable thumbs.
However, today I'm planning to cook a chicken fricassee with anchovies and olives from a recipe by Marcella Hazan. And right now I'm frying delicious bacon for a delicious bacon sandwich.
Something I have concrete plans to cook in the near future: I'm going to make a soup with meatballs (store-bought in a moment of weakness, and there's half a packet left that I need to use up), chard, and barley or maybe farro or maybe Israeli couscous, depending on how I feel about it on the day.
Something I'm vaguely thinking about cooking eventually: I recently acquired Feeding Hannibal, the cookbook by the show's food stylist Janice Poon. Some of the recipes are far too ambitious for me, but I'm tempted by the quail stuffed with sweetbreads and hazelnuts, which is meant to mimic the flavor of ortolans (real ortolans, not the ortolan-shaped marzipan the actors actually ate during the scene). Quail are easy to find and not too expensive, and while getting hold of sweetbreads may be difficult, at least (unlike tripe) I love to eat them, with no ambivalence whatsoever.
I also plan to make brownies or cupcakes or something using some of the Bailey's I bought at Christmas.
However, today I'm planning to cook a chicken fricassee with anchovies and olives from a recipe by Marcella Hazan. And right now I'm frying delicious bacon for a delicious bacon sandwich.
Something I have concrete plans to cook in the near future: I'm going to make a soup with meatballs (store-bought in a moment of weakness, and there's half a packet left that I need to use up), chard, and barley or maybe farro or maybe Israeli couscous, depending on how I feel about it on the day.
Something I'm vaguely thinking about cooking eventually: I recently acquired Feeding Hannibal, the cookbook by the show's food stylist Janice Poon. Some of the recipes are far too ambitious for me, but I'm tempted by the quail stuffed with sweetbreads and hazelnuts, which is meant to mimic the flavor of ortolans (real ortolans, not the ortolan-shaped marzipan the actors actually ate during the scene). Quail are easy to find and not too expensive, and while getting hold of sweetbreads may be difficult, at least (unlike tripe) I love to eat them, with no ambivalence whatsoever.
I also plan to make brownies or cupcakes or something using some of the Bailey's I bought at Christmas.