Food Economics and Recipies Thread

Generali

I don't know how long/whether this will last but it's worth a shot.

I'll start with a tip. To make a good ratatouille:

1. Add the aubergine first as it takes longer to cook than the other stuff. Only cook for 15-20mins once the courgette and toms are in and add the (grilled & skinned) peppers right at the end.

2. A proper ratatouille has lavender in it along with thyme, rosemary and bay. Herbes de Provence without lavender are 'I can't believe they're not Herbes de Provence'.

atush

I hate Rat- don't know why. Probably the peppers. Hate them, but love chillies.

I make chicken stock when I roast a chicken for sunday lunch. Boil up and simmer with onion, celery, thyme, peppercorns, carrot. Then turn into chicken noodle soup, and save the rest for sauces. Jewish Pennicillin.

Generali

atush wrote: »

I hate Rat- don't know why. Probably the peppers. Hate them, but love chillies.

I make chicken stock when I roast a chicken for sunday lunch. Boil up and simmer with onion, celery, thyme, peppercorns, carrot. Then turn into chicken noodle soup, and save the rest for sauces. Jewish Pennicillin.

Usually people overcook it IMO.

I do the same. I also put in parsley stalks, rosemary and bay though. I use it to make Gentile chicken noodle soup, penicillin for Gentiles, and save the rest for risotti and roast chook gravy.

3v3

Generali wrote: »

.... I use it to make Gentile chicken noodle soup, penicillin for Gentiles, and save the rest for risotti and roast chook gravy.

:rotfl:
.............................................

vivatifosi

Generali wrote: »

and save the rest for risotti and roast chook gravy.

Mmm... risotto, probably my favourite meal. Has anyone got a recipe for a nice veggie one that's easy to copy for bad cooks like me?

Generali

vivatifosi wrote: »

Mmm... risotto, probably my favourite meal. Has anyone got a recipe for a nice veggie one that's easy to copy for bad cooks like me?

http://www.antonio-carluccio.com/Risotto_di_Zucca

You can use veg stock instead of chicken stock.

If you simmer celery, carrot, peppercorns, onion (incl the skin for colour), bay, parsley, thyme & rosemary for about an hour you'll make a fantastic stock. Otherwise you can use a stock cube and a glass of wine.

vivatifosi

Thanks Gen, I've got most of those ingredients already (except the pumpkin) and I'm off to MrT's shortly so may well have that for dinner this eve.

Generali

vivatifosi wrote: »

Thanks Gen, I've got most of those ingredients already (except the pumpkin) and I'm off to MrT's shortly so may well have that for dinner this eve.

Please let me know how you get on.

atush

I forgot I do put Parsley stalks in (but not rosemary). And being a gentile I still say it is Jewish Pennicillin lol. they even did a study in the USA and those drinking it got better from colds and flu faster than those eating and drinking other things.

I love Risotto, but hubby doesn't like it much (what can I say- he's English). Do a really good butternut squash one, a wild mushroom one and a great Crab one. He gets funny with me whenI don't put meat on the table ;-)

I also make Lobster stock when I have bought a fresh lobster after I remove the meat. Which is reasonably Often as they are cheaper 'up north' lol. Make lobster bisque and lobster linguine with it. I don't make beef or veal stock though.

I also make handmade pasta, and have even taught one of my 3 boys how. The other two weren't interested, except when it came to the eating part.

Generali

atush wrote: »

I also make Lobster stock when I have bought a fresh lobster after I remove the meat. Which is reasonably Often as they are cheaper 'up north' lol. Make lobster bisque and lobster linguine with it. I don't make beef or veal stock though.

Delia has a great recipe for beef stock in her French Onion Soup recipe.

Veal stock is made in the same way.

Simon Hopkinson has an unbelievably great recipe for meat glaze in the 2nd best cookbook ever:

http://www.amazon.co.uk/Roast-Chicken-Stories-Paperback-Cookery/dp/009187100X