Plenty, but I hardly bother to post recipes anymore as the internet has been overrun with stupid cookery blogs. Ten years ago, when I started this it was interesting. Today, all anyone cares about is a perfect photograph and to hell with whether the recipe works or not. Exotic ingredients, extravagant use of bacon, the next, "It" recipe. Bah! I made a few things this week that turned out well, but that doesn't make me some sort of expert. That sounds a bit harsh...I am some sort of expert!
Brussels Sprouts Mould:
3 cups steamed Brussels sprouts, well drained and chopped
1/4 cup bread crumbs for the mould
Oil for the mould
1/2 cup finely chopped onion
1 tablespoon butter
5 large eggs
1/2 cup finely shredded cheese (your choice)
Salt and pepper to taste
1 teaspoon chopped fresh tarragon if you have it
a quick grating of nutmeg if you have it
1 cup milk
4 tablespoons butter, melted in the milk
2/3 cup dry breadcrumbs
Heat the oven to 325 degrees F. Place in a pan of water that is large enough to accommodate your dish and enough water to go 3/4 way up the side of the dish. I keep extra boiling water on the stove in case I underestimated. Oil your mould and coat with breadcrumbs. Knock out the excess.
In a small pan, melt the butter and cook the onion until it is softened but not browned. Remove to a bowl. Stir in the cheese, salt/pepper/nutmeg/tarragon, breadcrumbs, and beaten eggs. In a saucepan, heat the milk and butter until boiling. Slowly beat the milk into the custard mixture. Fold in the Brussels sprouts. Pour into prepared mould, and carefully place in the water bath. Bake about an hour. This varies so much, that all you can really do is keep plunging a butter knife into it until you're satisfied it is firm. To unmould, run a think knife around the edge, say a quick prayer, and quickly invert it onto a plate. If you underbaked it, it will fall apart slightly, but that's what sauce is for. A nice béchamel hides that sort of thing effectively.
And there you have it. Oh, but you wanted pasta? Huh, let's see...how about some buckwheat noodles?
Also dead easy.
You will need:
3 large egg yolks plus 1 whole egg
3 tablespoons cold water
1 teaspoon salt
1 cup buckwheat flour
1-2 cups semolina flour
In a small bowl, whisk together the eggs, water and salt until light. With a wooden spoon, stir in the buckwheat flour, then add enough of the semolina flour to make a very stiff dough. Wrap in cling film and let rest 30 minutes before rolling out. I used a pasta maker (I have an old Imperia from the 60's) but you can do this with a heavy rolling pin and a strong arm. Let the cut pasta dry slightly on a rack for 30 minutes before cooking in boiling water. For the thickness you see here-like fettuccini, it took about 4 minutes. Fresh pasta cooks quickly, so watch it. I served it with a mushroom sauce that was more mushrooms than sauce.
What?! You're still hungry? Are you high?
Fine, fine, have some dessert:
Basically: combine 2 tablespoons quick tapioca with 1/2 cup heavy cream, 2 tablespoons lemon juice, 1 cup of granulated sugar, 1/4 teaspoon each nutmeg, cinnamon, and salt. Mix well. Add 5 cups peeled, sliced apples. Into the bottom pastry, pour half of the filling. Dot with 1 tablespoon butter. Add remaining mixture and dot with 2 tablespoons more butter. Cover with top pastry. Bake at 400 degrees F. for about an hour or until golden.
For the pastry:
2 cups instant blend flour (Wondra is what I use)
1 teaspoon salt
3/4 cup unsalted butter
(about) 1/3 cup ice water
Combine flour, and salt. Cut in the butter (I use a metal pastry cutter, but a food processor will work too). Add the water slowly as you may not need it all. Add just enough until dough comes together easily in a ball. The dough does not need chilling prior to rolling, but the pastry-lined pie plate should go in the fridge while you make the filling.
I use a bottom pastry for my apple pies as that's how it is done locally, and my family have certain expectations of pies (two crusts, primarily). My mother would have thought that wrong, and extravagant, but that's how it is done in Nebraska-so when in Rome (or Omaha...).
If you've eaten all that, you're going to need a good walk after dinner. Here's what I spotted on my walk yesterday...
I promise to share more recipes, but until then there's over ten years worth of them in the archives. You can probably find something that sounds interesting enough to cook.
Next week-Barmbracks, Parkin, and other seasonal treats. I already candied the ginger (do not douse a redhead in candy syrup).