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Years ago, when I used to do "fancy cooking" I did a take on a dish we had at Atelier Robuchon - it was a cabbage roll (using savoy cabbage) stuffed with sous vide squab breast and foie gras. While I mostly focus on SE Asian stuff now, sometimes I think back to those days rather fondly...

I dutifully made cabbage rolls a couple of times a year in the fall and winter. They truly are a labour of love. The last time I made them, my husband said "they're good - I've just never been a fan of cabbage rolls." We have been together for 38 years! Thanks for letting me know - jeez!

@Duvel Nice !did you run out of D.C. linguini ? just asking.

There were a couple of leftovers from the veal shank. I took them out, chopped them up finely (including all the glorious congealed juices) and tuned them into the most wonderful, rich and flavorful Bolognese ragu … Served (mostly) with De Cecco spaghetti and grated Parmigiano … No complaints 🤗

I'd give it a try. If the ingredients are just mangoes, then by weight it should be the same as my frozen chunks that I pureed myself. If there is any added water you might want to try reducing the water added in this recipe, hard to say by how much though.

I can but frozen mango puree with nothing added. Do you think that would work?

Hah - and I always thought, the US is ahead of us (and the Swedish, as usually Germans encounter hot dogs at IKEA) … Upper left, then clockwise: pickles cucumbers, deep-fried crispy onions, spicy Bolognese sauce (see next post), grated cheese. Sauces: ketchup, kewpie mayo, green tabasco, Develey hot dogs sauce (mix of mayo, yellow mustard and sugar) and Joppie sauce. “Classic“ refers to bun, sausage, mayo plus mustard, pickles and fired onions. The IKEA dog, basically …

I cannot edit my previous post with the mango sorbet recipe scaled to the Deluxe, but I just spun it on Sorbet mode and it came out well.

I'd devil the offally bits and use the rest for stock Half a shallot, finely diced Thinly sliced mushrooms 1 chopped clove of garlic Tsp of white wine vinegar Pinch of cayenne (to taste) Pinch of paprika, smoked or sweet whichever you prefer S & P Knob of butter About 30ml double cream Handful of chopped parsley Two thick slices of good bread Season and fry off the goodies for a couple of minutes, add vinegar towards the end to deglaze a bit, remove to a bowl Fry the shallot for a minute or two, add the mushrooms and garlic and cook until soft, add your spices and your chicken bits and warm gently while you toast your bread. Add the butter and cream, and further spices such as chilli flakes to taste Once hot, slap on toast, top with parsley and gorge thyself

My neighbour made me cabbage rolls a couple of years back and I *crave* them now. I tried them in a restaurant but was seriously disappointed.

I was alcohol-free for 2 weeks prior to a recent surgery. Making up for it now. This was a better than average Pinot Noir.

@Smithy if you don't like eating them ' as is ' I generally don't saute to brown , then iPot w stock , HP 1 hr , any release you like blitz w stick blender , cool , and freeze for future use as an addition to gravy season at the final stage only. 2 -3 Tbs of this , plus fresh pan drippings makes a very fine gravy for a roast chicken.

*mega-bump* I have 2 pints of chicken giblets, collected by a friend who saves them but whose wife won't touch them. I've finally gotten round to thawing one of the containers, and now I'm wondering what to do with them. I love fried chicken hearts...but am not likely to fry anything, any time soon. Up here @ChefCrash mentions chopping the gizzards finely, sauteeing with oil and butter, then braising in their own liquid until they're tender. That has some promise. Another idea is to stir-fry some or all of the giblets, along with some red bell pepper, onion and broccoli. But with what sort of sauce? What should I do with this stuff, now that I've committed to cooking it? I'm reasonably sure that a sheet pan roast in the oven is the wrong way to go. I'm also reasonably sure that I won't go to the trouble right now of wrapping the firmer giblets (hearts and gizzards) in bacon and then grilling them. Maybe next time around, with the second pint. Ideas, please.

Cabbage rolls are a real labor of love, even more so than meatballs. I applaud you, @Ann_T!

@Maison Rustique I have a John Boos mobile butcher block island (30.75 inches wide x 20 inches deep - stands 35 3/8" tall). It has 4 locking casters, with drawer + (1) 10" drop leaf, model "CUCE" CUCINA ELEGANTE - MAPLE TOP. My kitchen is a small square. A regular island would interfere with the oven door, dishwasher door, and opening drawers; a moving island can get out of the way. Interestingly, I rarely lock the casters, having learned how to place hot dishes or groceries on the top without causing the island to move. When my friend comes over with a contribution for dinner, I lock the casters so she can use it (It confuses her otherwise). The butcher block island wasn't cheap. But nothing else would work as well. https://www.johnboos.com/collections/islands P.S. Because it's so lovely, I haven't yet started using it as a butcher block; I bring a cutting board to it! (I bought it in 2021)

My neighbor, who runs a small backyard farm and sells at the local farmers' market, went camping for the weekend. Her raspberries are coming ripe, and she graciously invited me and another neighbor to come pick the ripe ones rather than letting them fall to the ground. The other neighbor was busy, so I picked 2 buckets' worth -- one for me and one for her. They aren't as sweet or tart as I'd expected. Is my sense of taste going off? Maybe, since I've been battling a cold and a general loss of appetite. But...today, I tested my own backyard's wild rasberries. There's no comparison. I'm torn between selfish relief that it isn't me, and sorrow that my neighbor's farmed berries just aren't good this year. I don't plan to tell her.

@Smithy I found this http://www.xianguotea999.com/the-art-of-crafting-traditional-eight-treasure-crispy-cakesa-step-by-step-guide/ No idea if it's sensible or not. Searching 'Xinjiang eight-treasure cut cake recipe' produced a lot of items for sale.

Last night's dinner. My favourite cabbage rolls. Ready for the oven. I offered to make sides to go with , but Moe was happy to just have the cabbage rolls. And he had the same thing for breakfast. Monday night's dinner. Roast beef with Yorkshire Puddings, mashed potatoes and peas. And for dessert a blueberry cobbler made with local blueberries and a vanilla cream sauce.

Today's visit to Borough Market when I came up to London to pick up my daughter from Uni. £4.50- £5.50, so not scandalous. The chap at the stall said he'd heard Pinhais was the early season catch (Nuri the late season) and perhaps better, but he couldn't taste any difference. The "extra picante" has 3 chillies compared to the 2 in the simple "picante," but I assured him I would be fine. Just to pass on an experienced person's views, he felt the Papa Anzois sardines were the best he had.

I'm sorry, I don't have a recipe. I've never met anyone who who home makes them. They are usually sold by street vendors who descend all over China from Xinjiang every year when the nuts are in season.

I'm no longer a big sweets person, but this looks really good to me. I should look around for recipes along these lines. I don't suppose you have one handy? (I also don't have access to maltitol syrup, with or without the formal chemical name you so hilariously provide) but I have a lot of honey and maple syrup.)

Sorry Ma'am but your husband is clearly inebriated and has to leave

A bit late, but I found just what you need.

I'm not big on sweet snacks but like these. 新疆八宝切糕 (xīn jiāng bā bǎo qiē gāo), literally ‘Xinjiang eight-treasure cut cake’ a traditional snack or cake from China’s far western province, Xinjiang. As always with number in China, there aren’t necessarily eight ingredients, but around eight. These had ten. Jujubes, almonds, walnuts, sunflower seeds, pumpkin seeds, peanuts, raisins, black mulberries, and flaxseed, all held with that old traditional favourite, 4-O-α-glucopyranosyl-D-sorbitol syrup aka maltitol syrup. Honey is used in more traditional versions.

That's my point, a fiver for bread is unthinkable!