[prev] [thread] [next] [lurker] [Date index for 2006/07/22]
Excellent! I've never been a fan of broad beans but perhaps this is a good opportunity to give them another shot. Plenty of cooking is to follow over the next few days I hope. On another note, in San Francisco it seemed that every restaurant was selling clam chowder in a sourdough bread loaf. Does anyone have a good recipe for bread that can hold soup or chili? Does it absolutely have to be sourdough? -----Original Message----- From: Kake L Pugh [mailto:kake@xxxxx.xx] Sent: 16 July 2006 12:17 To: london.food@xxxxxxxxxx.xxx Subject: Re: [london.food] Dead Tastebuds On Sun 16 Jul 2006, David Turner <figroll@xxxxx.xxx> wrote: > What good naturally flavoursome and seasonal food would people recommend I > retrain myself with? Broad beans are still about. I made a rather nice broad bean puree the other week: http://community.livejournal.com/snake_soup/58258.html I also recently put them with some ham, and it was good. Details and photo: http://community.livejournal.com/snake_soup/59156.html?nc=18 Also also, courgettes! I took courgette gratin to Greg and Ron's place yesterday and people seemed to like it: http://www.stuttercut.org/hungry/archives/recipes/000621.php Oh, and beetroot. Bake them in foil, then peel them and either just eat them or put them in stuff. I have my eye on a recipe, from our tame hippies, for beetroot with carrot: http://www.abel-cole.co.uk/Content/Recipes/Beetroot.htm#recipe2 Pureeing and re-baking them is good too: http://community.livejournal.com/food_porn/2268440.html (I used Danish Blue in that, and left out the egg.) I used this week's beetroots up in a very purple thing that I also took along yesterday: http://www.paula-wolfert.com/recipes/shred_beets.html (Left out the lemon juice and mint because I forgot to instruct the market minion appropriately.) Incidentally, Greg, this is your reminder to pass list details on to Ron. KakeThere's stuff above here
Generated at 19:56 on 08 Sep 2006 by mariachi 0.52