Text 30031, 92 rader
Skriven 2012-09-30 23:21:00 av JIM WELLER (1:123/140)
Ärende: Sunday Eats
===================
That huge one litre tub of stupid cottage cheese arrived at the
house totally accidentally. The store had a special on sour cream if
you bought two. I thought I had. So did the cashier when she rang it
up. But I actually have one of each.  I have no idea if I came out
ahead or behind on the transaction. Yesterday I made that salad
thing with some. Today I got rid of another cup sneaking it into our
breakfast pancakes, which were very nice with agave syrup and
poached prune plums.

Roslind's plums were actually even better today than they were
yesterday. She had quartered and pitted them and then simmered them
about 3-4 minutes (not very long, so they were still chunky) in
honey and lemon juice with a small splash of water. On a hunch she
added a jigger of spiced rum afterwards and let it all macerate
overnight. Outstanding!

For lunch I made a pot of H&S turkey soup with yu choy, that turned
out more sour than hot so I took liberties with it and doctored it
up with sugar, harissa and oyster sauce. The final result, although
far from the standard thing, was quite all right.

I also finished reorganizing the freezer and uncovered one more of
Neekha's rabbits and two last items from the Grimshaw butcher shop:
a ham roll and some neck bacon.

We had the neck bacon for supper. It's amazing stuff. It looks like
slices of back bacon but with lots of little fat veins running
through it. It's a bit chewier than back bacon as well. It had been
cured, heavy salt, and smoked. It tasted like a cross between back
bacon and ham pastrami.

To go with, baked four cheese macaroni (White Cheddar, Brick,
Parmesan and yes more cottage cheese).

And the last of the yu choy which I cooked using one of my favourite
spinach preparations: wilted in olive oil and vinegar with cayenne,
mustard and black pepper. For the vinegar and cayenne part, I
substituted a little strained H&S soup stock. It came out tasting
more European than Asian which was what I wanted given the other two
dishes. All in all a pretty good day. I sure wish I had time to cook
like this on work days.

Other Sunday activity: I found, downloaded and formatted a nice
collection of Armenian recipes. American-Armenian actually as
written up by immigrants, so all the ingredients are readily
available. The original source was a cookbook put out by the St.
Gregory's Armenian Apostolic Church of Indian Orchard, Mass. in 1973
but somebody posted the contents on the net and I found it at
Armeniapedia.org. I love how they are sort of Russian, sort of
Middle Eastern but still very familiar. I'm going to set aside the
Danish collection for a bit and post a few Armenian things.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Armenian Mussels With Rice Mixture (Midia Pilaf)
Categories: Armenian, Mussels, Rice
  Servings: 16

     10 lg onions
  1 1/2 c  olive oil
      1 cn mussels in shell
      1 cn mussels (meat only)
      2 c  rice
      4 c  liquid (water and
           mussel broth)
      5 TB lemon juice or
      1 c  chopped parsley 

Heat oil and saute onions until soft. Add remainder of ingredients,
mix well, bring to a boil, lower heat, cover and simmer until
fluffy, approximately 25 minutes. 

To serve, arrange shells around mound of filling. 

by: Elmas Merigian

Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973

From: Adventures in Armenian Cooking - Armeniapedia.org

MMMMM-------------------------------------------------
  
Cheers

YK Jim
 
... I'm off like a bucket of prawns in the sun.

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