rebness: (BB: Cheeky)
[personal profile] rebness
I keep meaning to post and then thinking, 'but what do you even have to say that's important?' And the ball of apathy rolls on and on. Idiot girl.

Hey, so I'm still planning this US thing next year. Why is the country so big? The places I Really Want to See are at the four corners of the US (and then one riggggggght up there, next to Canada - like that's going to happen!) and I have to try and work out a good schedule for that for a time frame of two weeks and a couple of days. I might have to ask you all for guidance or something.

I've been cooking a lot with butternut squash lately. I tend to prefer it to pumpkin, especially for soup. I'm kind of glad that my tastebuds are craving butternut squash soup with chilli in these dark, cold nights instead of chips or something. And now I have this lovely monkfish to cook, and every recipe I know for it is summery and light. I need something hearty, but the BBC and Jamie Oliver and all my favourites aren't inspiring me. Something with root vegetables? I dunno. Hmm.

How are you, my lovelies? What are you up to? :D

Date: 2011-11-13 07:04 pm (UTC)
From: [identity profile]
Hey BB, I sent you a LJ message the other day!

Date: 2011-11-13 07:07 pm (UTC)
From: [identity profile]
You did! Sorry, I kept meaning to reply -- replying now!

Date: 2011-11-13 07:24 pm (UTC)
From: [identity profile]
I just posted a pumpkin recipe you might like. Found it really brought out the flavour. Could work equally well with squah if you really hate pumpkin.

Monkfish is quite popular in certain Indian curries. That could be quite hearty? I like it really simply en papillote with lemon, ginger, spinach and spring onions myself but I like just tasting the fish. It's a treat for us as it cost like £8-10 for a decent amount so I don't tend to use a sauce with it (similarly sea bass).
Edited Date: 2011-11-13 07:25 pm (UTC)

Date: 2011-11-13 07:28 pm (UTC)
From: [identity profile]
Thanks! I'll take a look. I love cooking with squash so much.

I might try it with curry, though the flavours you've picked out there sound really good with a fish like this. Hmm...

Date: 2011-11-13 07:57 pm (UTC)
From: [identity profile]
I think this would tick the hearty desires:

But I would pare the ingredients right down. It's for iron chef so too complicated IMO unless you have half a day!

600g piece of monkfish
For the red wine sauce:

500ml medium red wine
300ml good quality port
350g banana shallots, thickly sliced
10 crushed black peppercorns
3g whole thyme
2 bay leaves
500ml brown chicken stock

For the ham:

1 ham hock, pre-soaked in cold water for a day
2 sticks celery, washed (I hate celery so I might use half or one max for depth but not 2)
2 banana shallots, cut into quarters
6 cloves garlic, split in half
1 onion, cut in quarters (I'd leave this out)
1 leek, washed and cut in half
6 fresh plum tomatoes, halved (I'd leave this out)
40g honey
2 thyme sprigs
4 parsley sprigs
2 rosemary sprigs
4 star anise (I'd leave this out
½ cinnamon stick (I'd leave this out)
1 tsp juniper berries
1 tsp coriander seeds
1 tsp fennel seeds(I'd leave this out
12 black peppercorns
10 cloves
Approx 40g nugget of ginger, sliced coarsely
3g course sea salt
Water to cover
For the lentils:

200g Puy black lentils, soaked overnight in cold water
Approx 1.5 litres white chicken stock (I'd not bother with white stock and for the first sauce use brown. I'd just use stock)
2 small carrots, peeled and cut in half
2 celery sticks, cut in three
2 bay leaves
8 thyme sprigs
2 banana shallots, peeled and cut in half
4 garlic cloves, cut in half
50g piece of smoked bacon, cut into large slices (I'd probably just use some of the ham)
For the ham and lentils:

(I'd not do any of these other things and just serve my fish poached in the wine sauce with the lentils and ham)
60g butter
100g finely chopped shallots
75g diced carrot
2 garlic cloves, finely chopped
2g chopped thyme
Pinch of chopped rosemary
1 bay leaf
80ml sherry wine vinegar
150ml Madeira (optional)
½ the lentils as cooked above
300ml of the lentil cooking liquor from above
Picked ham pieces
1 tbsp chopped parsley
A little course sea salt
A few twists of black pepper
For the lentil soup:

30g butter
25g smoked bacon rashers
50g thinly sliced banana shallot
4g picked thyme leaves
2 cloves garlic, finely chopped
12 turns of milled black pepper
300ml lentil stock (from cooking the lentils)
½ the lentils as cooked above
100ml double cream
For the glazed ham hock:

1 nice neat slice of ham hock
150ml of the cooking liquor
10g butter

Date: 2011-11-13 08:31 pm (UTC)
From: [identity profile]
I definitely need to pare it down, but God! It sounds so delicious!

Date: 2011-11-13 11:04 pm (UTC)
From: [identity profile]
Butternut squash and Acorn squash are my favorite winter veggies. I love them baked with butter, brown sugar and cinnamon (along with some salt and pepper). Acorn squash are wonderful baked and stuffed with rice cooked with sultanas.

Date: 2011-11-14 10:00 am (UTC)
From: [identity profile]
I'm on the same apathy roll tbh.

I will want to post, and then be all like "But my life is boring and unworthy of LJ chronicling. HAVE SOME CAT GIFS INSTEAD."

I love that you're planning a US trips! They're the best, especially on-the-road ones. But when are you coming to Italyyyy.D: I didn't become Tour Guide for nothing you know!

Date: 2011-11-14 02:51 pm (UTC)
From: [identity profile]
i made half pumkin and butternut squash muffins with philedelphia cream cheese one year, it was a weight watchers recipe and it was lovely. if you like carrot cake this is one for you.

holiday plans... best planning a person can do for instant happiness.


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