Photos of what you cook and bake

What I meant is that I gradually transitioned to a more Mediterranean vegetarian diet after getting married. It was a compromise between my strict vegan lifestyle and my husband’s preference for a more traditional, meat-inclusive diet. However, I still tend to eat vegan whenever I am alone or with my sister(s), and I don’t drink milk at all. Instead, I drink oat milk, which was invented in my country, and this is the only thing I like about IKEA.

As another poster pointed out, vegan and vegetarian are not quite the same thing.

Fall is here, early. Time to make my annual Hungarian hazelnut torte, which is timed by the nut harvest. I pop them out of their husks and crack the ones I need to get 3 cups of roasted nuts. The skins are very tough–I have to boil them and slip the skins off, then roast them. Almost a pound of ground nuts, 8 eggs, 200g of rosen marille jam, and a half-pound of butter later, the cake is ready for deco. It’s the best sweet I’ve ever tasted. This harvest was huge, so I am drying the rest of the nuts in shell to give away to neighbours.

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Did a few pizzas for the kids. Sourdough, 70% hydration, 450c for about 60 seconds. The most appreciated one was actually not the pistachio/mortadella, but the anchovies, crab meat, sea urchin pulp and botarga after bake.

The rest were a sobrasada and honey and Roquefort and brie both on a yellow tomato base. Simples.

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A bit off topic but anyway an era is over.
Tupperware files for bankruptcy.
https://www.reuters.com/business/retail-consumer/tupperware-brands-files-chapter-11-bankruptcy-2024-09-18/

Chapter 11 is never an end to a company. It just allow them to screw anyone they owe money to while protecting executive bonuses and obscene executive salaries.

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Back on topic:

I asked my youngest what he wanted to eat that night. “Butter chicken” was his reply.
I hadn’t cooked it before and so asked him where he had heard of it.
“Tik Tok” was his reply!

Served with a lime-juice dressed salad, raita and rice.

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We’re awash in local venison, so I quickly sauteed a tenderloin, finished with a pan sauce of demi-glace and thyme. Lingonberry compote and broiled cherry tomatoes finished the dish. Served with a mixed-leaf salad dressed with
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Saint Agur blue cheese from the Auvergne.

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Sourdough bread with beer and wild boar and Iberico sausage. Exceptionally well with a Saison beer. Simples.

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This bread looks great!! I think there are very few things better than freshly home-baked bread…the simplest things are the best.

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It takes serious effort and sophistication to be simple :slight_smile:

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We are in the region of Udine, and I’m not cooking. Here is the menu, and I’m having tagliata di Angus con rucola e… grana. :rofl:

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You can only dream of those prices in Switzerland. :money_with_wings: :money_with_wings:

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Wondering about that Carbonara made with pitina and not guanciale. What is like?

Well, it’s cold outside…

95m2pl

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Pitina round these parts is made from goat and smoked. Umbrian guanciale is, of course, pig and cured. I haven’t tried Marianna’s carbonara, but maybe next week! It was the grana that had me giggling.

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What? Pitina is not pork? I just assumed it was a local pork product.

I go to Cuneo region next week. I’ll put attention to names I don’t recognize. There may be something super interesting behind them :slight_smile:

Oh, tajarin with crudo di Cuneo while you’re there, and bring home some Castelmagno from Valle Grana!

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So what grana was it?

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Trentiingrana, I expect. Also known regionally and on menus as “grana.”

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Care to revisit that?

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Well, officially, in the EU the only cheese allowed to be labelled Grana is Grana Padano

  • your Trentiingrana cheese is Grana Padano too!

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But I will apologise if you stop calling Maldon sea salt just ‘Maldon’.
Maldon is a place in Essex where, for a time, I spent many weekends waiting for the tide to come in across the mud flats so we could go sailing.

Calling Maldon sea salt ‘Maldon’ would be rather like calling Grana Padano just ‘Padano’ which I’m sure we can both agree is wrong.

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