Nice! I wish that was a real school. I'm in Massachusetts and the towns in those stories are somewhat real. They're based on some real places and even real towns get mentioned in reference. Just don't try to map it out or it will be totally wrong.
Very inviting, @letsforker and great idea to combine strawberries with black pepper, they are such good mates! Meanwhile, our summer temperatures have plunged from 30°C to 18-20° and, it's raining now. I bet your winters do even better than that!
Ah well, time to play a "Mikado" game. More in the next post.
A rainy day, time to play Mikado. It's a variation of "melon de Cavaillon" with Parma ham. These small melons from the region of Cavaillon are immensely popular in summer for their sweet taste. A perfect combo with Parma ham, but I used the French Bayonne, also air dried, from the French Basque region. An improvisation that turned out quite well!
Grrrr, it's 18°C over here, windy and raining. I can't serve a cold dish, so maybe time for something old fashioned since I have the ingredients in my fridge. Stoganoff sauce is one of those things that you can improvise on.
Red onion, garlic, bell peppers, passata, cream (sour cream would be much better), vodka, chili powder instead of paprika powder, a bunch of tarragon and beef stock (I used half a tsp of paste,... oh noooo), oh and a few drops of tarragon vinegar. Simmer short enough to keep the peppers somewhat crunchy. The rest explains itself if you recognized the chicken breast.
Salad with warm chicken and chipotle-mayo dressing
Chicken again, forgot to put the rest in the freezer, but, no problem, I could eat this salad every day of any summer!
Salad as you like. I used romaine, cucumber, tomato, chives.
Panfried chicken breast with spring onion and red chili, all put on top of the salad at the ultimate last minute just before serving. Dressing is a mix of thinned homemade "10 seconds" mayo and chipotle hot sauce.
Its the wifes birthday today. Her mom make this tort for her every year
Sponge cake layers brushed with chambord
Pastry cream inbetween the layers
Un sweetened whipped cream covering
Sliced bananas, wild strawberries, and blueberries on top, sometimes but not this year wineberries.
In fact, I was planning to make "albondigas con almendras", Spanish meatball tapa that I ate a few times in the same place in Spain. They wouldn't give me a recipe, but I tried and tried to recreate it. This time I'm on the right track, except, I had no mince in the house! So I made what I thought to be an almond/garlic paste that is probably used in the albondigas and put it in my cauliflower dish.
The cauliflower dish was planned to be a "pasta alla Siduri", most members here know that I'm talking about a much appreciated dish proposed by our member @siduri, a simple combo of cauliflower, garlic and chili on pasta.
So, I ended up with this cauliflower pasta with almonds. It's simply sensational!
The cauliflower is not boiled but panfried in olive oil. Cut the large florets in 4 through their stem, that will keep them whole and it will be easier to turn and color them. Once they have a color, s&p, reduce fire and put a lid on the pan. Use enough cauliflower, the florets will shrink quite a lot!
Meanwhile, blend the blanched almonds and a lot of garlic with parmesan, s&p, chili flakes and cream into a paste. When the cauliflower is nearly done, add this thick paste to the pan and stir gently. Let fry slowly for another 10 minutes or so. One of my best pasta dish ever!!
I used a big handful of almonds, 1/2 tsp of chili and 4 cloves of garlic and just enough cream to turn it into a paste.