recipe Friday

[kindkit]

Something 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.

Comments

[executrix]

If you like Bailey's, the Smitten Kitchen recipe produces a customizable liqueur that is much less expensive than the brand-name variety.

[kindkit]

That recipe sounds really good, and it's not like I wouldn't use the rest of the whiskey. Hmmm. Maybe when the current bottle runs out. I don't love Baileys by itself but I do love it in hot chocolate, over ice cream, etc.

Kaylee's Engine Cream

[executrix]

I roasted a spice blend (cinnamon bark, star anise, cloves, cardamom) and used bourbon instead of Irish. I thought it was *so* sweet and strong that the next batch will probably be stretched out with a cup of strong brewed chai. I didn't get around to doing it (I gave away two small bottles, and had maybe 4 ounces left over) but I thought it would rock and roll over coffee or butter pecan ice cream.

[umadoshi]

The fact that Feeding Hannibal exists is a delight.

[kindkit]

It's a really nice book, too! Lots of good photos, fun behind-the-scenes stories, and some appealing recipes.

[lilacsigil]

I adored Janice Poon's Hannibal blog, so I'm glad the cookbook is just as good! Best wishes to your poor thumb for rapid healing.

[halotolerant]

Eeep, sorry about your thumb! Although augmenting any 'Feeding Hannibal' recipe with some human blood might be quite appropriate.... *g* Exciting to be cooking from it! I have been meaning to make those cheese balls studded with pomegranate, but not got round to it yet. Years of food safety teaching have made me vaguely suspicious that if I prepare raw meat I will die, so my recipe scope is a bit limited in the book, but they look so gorgeous I think i might try and really do one of the cool recipes - I can always wear disposable gloves for the prep! Eating Hannibal and Will's ortolans sounds amazing *g*

[st_aurafina]

AAaah I am so scared of tin lids!!! I hate cutting myself on the lid! I hope yours gets better soon.

Janice Poon is a treasure, and really added to the whole Hannibal experience.

I crave your bacon sarnie. I hope it was delicious and everything it should be.