Got a nice hotpot on the stove, venison meatballs, swede, green lentils. What else? Bacon, thyme, shallots passata. A splash of balsamic in lieu of red wine. Good beef stock. Bay leaves, nutmeg, celery salt, black pepper, mace. A few prunes, because why not.
Christmas leftovers in prerolled pastry are my new boxing day must have.
Cashews are a member of the SUMAC family????
It also mentions the world's first known cookbook, De Re Culinaria, which is from c. first century AD and features spiced flamingo. Might look up a copy.
I am reading The Nutmeg Trail by Eleanor Ford, which covers the history of the spice trade in recipes, and I'm tempted to make cameline - a sauce made from a base of bread soaked in sweet vinegar, flavoured with cinnamon, ginger, cloves & saffron which was popular across Europe in the Middle Ages.
We keep using the same words over and over, just putting them in different order, and people are like oh, nice order.
@napalousa I used to fill them with lemon curd and I loved it but haven't seen any in a supermarket for well over a decade I don't think
"And so, because I am heartbroken, and because basil has such a frightfully short shelf life, I make tomato sauce."
I make the Family Spaghetti from The Bear https://nothingbutawordbag.wordpress.com/2022/11/23/garlic-discomfit-the-bear-in-the-kitchen/ #TheBear #RecipeTheory #AmCooking #FoodWriting #LossLit #FoodToot
<strong>Garlic Discomfit, or, The Bear in the Kitchen </strong>
An interesting thing I learnt about recently is the Three Grand Soups, which is a common term in Japan referring to what are seen as the three most important soups in the world - of which there are four. They are borscht, bouillabaisse, shark fin and tom yam kung. https://en.m.wikipedia.org/wiki/Three_grand_soups​
What would be your four Three Grand Soups? #KithKitchen
Missing The Point