Laurie made a fresh apricot galette this morning.
Will add recipe when I get it.
Here it us:
- 3 cups of apricot , sliced.
- ½ cup sugar. Or less, I like it tart.
- Pinch of salt.
- Juice and grated zest of 1/2 lemon.
Puff pastry from freezer as crust.
I’m white as heck and love collard greens with lots of bacon or salt pork. Cheese would be good too. But not coleslaw and white sauce.
How many sauces does one need?
That’s not a sandwich, it’s a soup made in hell.
One of Salt & Straw’s most enduring flavors is Strawberry Honey Balsamic with Black Pepper. Sounds nasty, but it really works.
I assume it’s food and drink, so
That is so cool!
You’ve got my brain screaming at my salivary glands!
There’s a very similar Spanish version (bacalao) of this that that my grandmother use to do up for us. She’d serve it with a salad that included ultra-garlicky marinated octopus (pulpo) and conch (concha) meat.(Instead of pounding the conch meat as one would abalone, she would hand-cut it into very tiny pieces!)
Now I’m inspired to work up her bacalao and salad, but sans the octopus. I’ve learned too much about those clever critters. (Haven’t given up squid yet though.)
I’ve had a similar journey with octopus - barbecued and marinated baby octopus used to be a favourite (not to mention octopus stewed in red wine!) but the research reported about their cognitive abilities has made me feel way too uncomfortable about eating them.
If conch is anything like abelone, then as soon as I get a chance I’ll be trying it. Thin slices of freshly caught abelone seared on a seriously hot grill plate, cooked 10 seconds a side, is a food of the gods.
Now I’m salivating…
It’s articles and stories like these that got me off octopus. Scoot down to the ‘Unbeievably Brainy’ part in the NatGeo article.
Nope. No Octopus for me. But I met a very smart pet pig and now am very confused.
I’ve been enjoying making variations on this lately:
…although I usually add a little bit of bacon and leave out the eggs, making it into a spicy thick tomato stew.
Sautee some bacon and mushrooms in olive oil, then add some onions and capsicum, then chillies and garlic (everything diced), plus salt, pepper, cayenne, cumin, turmeric and paprika (about half a teaspoon of each).
Once it’s all nicely fried up, dump in a tin of crushed tomatoes and a bit of water, then simmer until it reduces and thickens up. Salt to taste and crumble some fetta cheese over the top at the end.
Mucho tasty.
I do a meatless version of this, sometimes with soy chorizo, and it’s always a hit. Great comfort food.
Another variation I like is “green” shakshouka. Sauté shaved leeks, garlic, green bell pepper, & onion until soft. Add in a few chopped up tomatillos if you like, along with green chiles. Add a whole lot of roughly chopped kale and spinach— it’ll wilt down. Add mushrooms. Eggs & feta on top.
Incidentally:
'Shrooms for the win. Very hard to fuck up.
Chitin. They have farking chitin. I am always weirded out by this
Interacting with them in the wild got me off octopus. But not squid. They would eat me given half a chance
