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More on rice & beans - A little less than a happy high
komos
komos
More on rice & beans
Since Saturday, I've made Welsh rarebit, chicken stock, petits choux, and garbure navarraise. I ended up using the extra stuffed cabbage in the garbure rather than the duck confit called for, and used chicken fat skimmed from the stock to saute the onions rather than seeking out spendy rendered duck fat. My ghetto version of the stew is still plenty rich and should keep me in good stead for the rest of the week, especially when supplemented with no-brainer by-products like taragon chicken salad. I've still got half a baguette and roughly a third of a loaf of country rye, too.

My big lesson for the week is that groceries can go a long way if I can plan meals that feed off one another. I've only done this successfully with chicken and occasionally veggies of different sorts. Sometime soon I'll need to start branching out a bit.

My finances have already started sorting themselves out, but there are still good reasons to continue down this path. For those of you following at home, there are five types of beans in the garbure - haricots verts, fava beans, red and white kidney beans, and navy beans - though no rice. I've yet to eat rice this week.
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Comments
From: missmelysse Date: October 25th, 2006 06:19 pm (UTC) (Link)
I love soups and stews, especially in fall - good rainy day food, you know?
I'm suddenly considering making cassoulet again.
I blame you. :)

Got any thoughts on what would go well with a Christmas dinner that centers around a leg of lamb (done simply, olive oil, kosher salt, herbs de Provence, roast til done)? It's early, I know, but I need time to perfect anything difficult...




komos From: komos Date: October 25th, 2006 07:33 pm (UTC) (Link)
I am such a bad influence. :D

Random ideas? Red cabbage braised with wine, tart apples and currant jelly; leeks in wine; figues fourrées (whole fresh figs stuffed with fromage blanc and almonds).

Nothing terribly difficult.
From: missmelysse Date: October 25th, 2006 07:44 pm (UTC) (Link)
Figs! I love figs.
There's this great very holidayish appetizer involving figs, chevre, and sweet crackers or digestive biscuits. So simple, but so tasty.
komos From: komos Date: October 25th, 2006 09:05 pm (UTC) (Link)
This is more of a finisher, but fairly easy. You take about 1 cup of ground almonds, mix them with ~1tbs sugar, and then mix with 2-4 heaping tbs of fromage blanc. (Paste should be quite soft but still hold its shape) Adjust for taste with either a touch more sugar or a little lemon juice or both.

Remove the stems from 8-10 fresh figs and then cut them from the top as though to quarter them, but don't cut all the way through. Gently spread the quarters apart and then pipe the filling into the center. Garnish each with a whole almond.
pilarcruz From: pilarcruz Date: October 25th, 2006 06:28 pm (UTC) (Link)
I've been mixing my rice and beans with everything lately. They're especiallly good with leftover Korma sauce.
komos From: komos Date: October 25th, 2006 07:20 pm (UTC) (Link)
God I love korma. Now I wants me some.
clayrobeson From: clayrobeson Date: October 25th, 2006 07:15 pm (UTC) (Link)
I read "Welsh Rarebit" as "Wererabbit"
komos From: komos Date: October 25th, 2006 07:19 pm (UTC) (Link)
Well, of course you did.

Try and keep that on the downlow, though. I don't want my secret out just yet.
stochasticgirl From: stochasticgirl Date: October 25th, 2006 11:07 pm (UTC) (Link)
I hear wererabbit is kinda tough.
komos From: komos Date: October 27th, 2006 11:53 am (UTC) (Link)
The trick is to slow-cook it to the point where it starts breaking down. It's particularly good in long-cooked stews and curries.
stochasticgirl From: stochasticgirl Date: October 25th, 2006 11:08 pm (UTC) (Link)
That might just have been the most delicious entry I've ever read.
komos From: komos Date: October 27th, 2006 11:54 am (UTC) (Link)
You must have missed my cheese tasting notes. ^^
pinklady_apple From: pinklady_apple Date: October 30th, 2006 04:31 am (UTC) (Link)
Why don't you look south of the Mason-Dixon line for inspiration? Red beans and rice are awesome, as is dirty rice. Throw a little sausage in the mix!
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