Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
101
Stilton is sooooo 2013… What you need is Stichelton. Made in the same geographical area and to the Stilton style - but can’t call itself Stilton because it uses unpasteurised milk. 'Tis a fab cheese.
Although my favourite UK blue is Blacksticks Blue - made up here in the frozen northwest. Got my Xmas Day supply today - to go along with some Bourne’s Cheshire which I’ll get at the farmers market tomorrow. And we already have some “Bob’s Knob” (stop giggling at the back of class) - a very mature Lancashire which I may have mentioned previously.
Yah, I’m fine. There’s not been a lot of exciting cookery going on, as I’ve had a very busy week with a video shoot of my new original song, which will be featured in a short film a friend of mine is directing this winter; a few gigs (including an appearance at the local radio station yesterday) and lots n lots of work…
My man and I are headed to Philly next week for our 15th wedding anniversary, so there will be a lot of wonderful restaurant food to report on. Maybe the xmas w/end will see me back in the kitchen
7 Likes
meatn3
(equal opportunity eater in the NC Triangle)
103
Happy anniversary! Hoping for nice weather and great eating.
What’s not for dinner -
The Christmas pudding we found in a box of Greeting cards that had
been sitting in our storage facility for 3 years … maintained a fair amount of moisture
softened right up in the microwave … ew!
I think the in laws may had had something to do with this
Tried to finish the bag of potatoes … never again
Breakfast for dinner
Eggs were eaten pre photo, leftover home fries pictured
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
105
Interesting.
Didnt know Wilkin sold Xmas puddings. They’re well known commercial jam makers. Their “Sweet Tip” Raspberry Conserve is lovely - sweet with just a hint of raspberry sharpness. And their Little Scarlet Strawberry Conserve is this years Xmas morning jam of choice for with the croissants.
I was hoping you would respond … thank you.
Those sound really delicious … Christmas pudding not so much
Father in law has apparently been obsessed with England, London in particular since his
first visit in the 1960’s.
One year we hosted a very large group that was comprised of folks of all ages.
FIL and MIL offered to bring Christmas dessert, guess what they bought.
One of those puddings, the smell of it heating up in the oven combined
with the sauce heating on the stovetop did nothing to enhance the
appetite of our guests. I think Christmas pudding deserves it’s own thread.
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
107
I’m a BIG fan of Christmas pudding. It’s one of those really rich steamed puddings which characterise traditional British food. I’ve never made one - not least as you easily buy really good quality ones.
We have it on Xmas Day with brandy sauce. Lots of uses for leftovers - slices fried in butter and served with ice cream. Or, first soften your ice cream, then break up pieces of the pud and stir it through the ice cream, before refreezing.
It’s recently been estimated that Britons might chomp their way through 7000 calories of food on Xmas Day. Yeah, but thats the lightweights.
Another fun show at the fancy shmancy place. I’d had two leftover BISO chickie thighs for a verrrrry late lunch after my shift – just seasoned with TJ’s lemon pepper grinder, salt & paprika. They came out fab and were a good basis for the numerous beers & G&Ts consumed during the gig '-)
My bandmates came over to casa lingua for post-show drinks… my keyboarder finished off half a bottle of tequila (!), while my bassist and clarinetist and I managed to finish half a bottle of Jura. Good times. I think I finally went to bed at 4 am or some such. #therockstarlife
Had a shitty shift today, not helped by being tired and hungover or the crappy cold weather. Ugh.
Don’t feel like grocery shopping or cooking, so I think we’ll be lazy today and head to the CBDTR for their house special ho fun. b/c who doesn’t like to have a little ho fun? '-D
Tomorrow we head to Philly for our wedding anniversary trip. If we leave early enough (contingent on when the diva awakens), we’re hoping to grab lunch at Cheu Noodle Bar for some killer ramen.
My man’s got tix for a Flyers game Monday night, after which we plan on having late night snacks at Butcher Bar. We’ll be celebrating our actual anniversary on Tuesday at my favorite place in Philly, Vernick Food & Drink.
Wednesday night we’re meeting my cellist friend’s mom for dinner at Amis Restaurant, and Thursday we return to our sleepy & now very empty little town.
There will also likely be xmas food shopping – probably at Dibruno Bros 9th St.
Roast chicken, simply seasoned with oil, salt, and pepper.
Armenian Rice Pilaf using leftover basmati rice, sauteed broken spaghetti, chicken stock, and tossing in some chopped pistachios and dried cranberries at the end.
Sauteed spinach with minced garlic and Aleppo pepper. Yes, there was wine.
My only holiday food items are Pumpkin-Cranberry Bread (they’ll get the large loaf; Mom gets the two smaller ones), and some Orange-Spiced Nuts (I was asked 3x at the company holiday party if I was making them again. Relatively easy, so sure.)
Decided to try a new to me version of roasted broccoli with tahini tonight. I was undecided about what to do with my tofu but there was enough of the tahini mix that i just added my cubed extra firm tofu to the sheet tray and roasted it all together. I skimped on the lemon a bit but otherwise followed the recipe, it was really delicious! Leftovers will be lunch tomorrow
7 Likes
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
114
I live in under a rock. We have Stilton and “cheddar”. Note to self: need to go to the UK/west more often.
Lingua, you’re suuuuuuuuper busy! And you’re handling the pressure well. God, you’re full of energy and ambitious! Happy anniversary. #therockstarlife LOL…
LindaW, the bread looks fab.
Late dinner at a Jewish-Hungarian restaurant in a residential neighbourhood. A big bowl of goose soup with matzo balls and chicken paprikash.
No cooking till 31 dec! These days eating well at family’s and friends’. The other day, we bought a an early Christmas lemon buche at Valantin pastry in Bordeaux for dinner party, it’s actually a lemon tart with meringue and passion fruit. Really good.
Actually I never understood why individual size cakes are much cheaper than a bigger size cake. For example, individual size cake costs 3,90 euros each, a cake for 6 costs 34 euros, there is a 10 euros difference!
been sick and out for dinner a lot (not in that order) - 'tis the season for both, so not a ton of cooking, but here are a few recent things that turned out pretty ok…
pork chile verde and homemade tortillas
Persian rice with tahdig and khoresht karafs (a limey beef and celery stew)
leftover tahdig with lamb marinated in Moroccanish flavors.
my current favorite endive salad (endive and fresh peas, and whatever else is crunchy enough in the fridge) with a gorgonzola dressing.
@naf, here you go - very simple. (And yes, an insane amount of sugar, I know. LOL)
Pumpkin-Cranberry Bread
2-1/4 cups all-purpose flour
1 Tbsp pumpkin pie spice (I make my own)
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups granulated sugar
1/2 cup vegetable oil
1 cup canned solid-pack pumpkin
1 cup cranberries – chopped (I usually toss in an additional 1/4 of chopped cranberries)
In large bowl, combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl, beat eggs. Beat in sugar, oil, and pumpkin.
Pour pumpkin mixture into dry ingredients; stir with wooden spoon just until moistened. Stir in cranberries.
Spoon batter into 2 greased and floured 8x4-inch loaf pans (or 4 mini-loaf pans). Bake in preheated 350°F oven for 60 minutes (or 45 minutes for smaller loaves), or until a wooden toothpick comes out clean. Cool for 5 to 10 minutes; remove from pan and cool completely.
home fries pictured
