Chufi

I stirred the leaves of a bunch of radishes into a moroccan aubergine-meatball stew tonight. Delicious! ( the radishes from that bunch, I will take to work with me tomorrow to eat alongside my cheese sandwich. mmm..)

Couscous with meatballs and an aubergine carrot tomato stew. The meatballs were flavored with fresh coriander, chili and cinnamon, the stew with coriander and cumin seeds. I cooked the meatballs in the stew instead of frying them, to make the dish lighter. Just before serving I felt it needed something green.. nothing green in the fridge exept the leaves of a bunch of radishes. Stirred those in at the last minute and it was delicious!

I'm so pleased to be a virtual guest at your dinner table. This is the kind of cooking that scares me. So I think you are very brave.. to do this in the first place.. and with all of us EGulleters looking over your shoulder! (enter applauding smilie)

Exactly my question! ← Hey, my question too! first thing I thought when I saw the bunnies.. are they edible.. and if they are what a pitiful sight they must have been with people butchering them to get more cake.. That said, Wendy, I am very much enjoying this blog. Your dedication to all things sweet is inspiring.. Your food life is so very different from mine but that's what makes these blogs so interesting! And you have my admiration for working and blogging at the same time..

Pasta with onionconfit, lots of chopped fresh thyme, sage and marjoram. Blue cheese crumbled over it to serve. Salad of baby leaves, marinated mushrooms, with a pumpkinseedoil dressing big piece of milkchocolate with raisins and hazelnuts..

A slice of Frisian suikerbrood: a sweet, cake-like bread that has lumps of sugar baked into it and is very lightly spiced with cinnamon

I love it so much I sometimes have a spoonful straight from the bottle

yes. Dress with lots of very good olive oil, salt and pepper and some lemon juice. Black olives would have been a great addition but I didn't have any..

after reading about everyone's PadThai for days, today I really really had to have some, even if I couldn't get all the right ingredients in my supermarket. I used the recipe from the Thai course on EGullet, with some cheating: I used ready boiled shrimp, onion instead of shallot, and no salted radish. Here's what it looked like: When we started to eat, we both felt it was lacking something in flavor, but as we kept eating, it sort of grew on us.. Then my husband said that "maybe this is the kind of food that tastes better when it's cooled off a bit" and I actually think he made a very good point there! In the end we finished the entire bowl. We added some sambal (indonesian chilipaste) at the table, for some heat and more intense flavor.

What a fascinating blog Kristin. Though your life has some similarities to mine (I also get paid once a month and I don't have a dryer, and believe me, it rains a lot in Holland) your meals look totally different from mine! I have a slightly romanticized view of Japan, mostly based on seeing too many Ozu movies, so I'm glad to be able to see some of your daily life!

How do you grill fava beans? in the pod? Dinner yesterday: a simple baked pasta with bacon, aubergine and tomatoes, and this fennel orange salad: Today: plaice fillet fried in butter, cubed potatoes fried in olive oil, and a watercress /blue goatscheese/ tomato /avocado salad to follow. And for dessert: banana pancakes (because there were two bananas in the fruitbowl that screamed eat me or I'll die) with butter and maple syrup:

yes, it's similar, although colcannon is (I think) always made with potatoes & cabbage, whereas stamppot can be made with potatoes and almost anything.

Dinner tonight: chicken scorzonera mushroom pie. It looked very pretty when it came out of the oven and out of the springform tin. And then it totally collapsed when I cut into it and was one big pastry-scorzonera-chicken-mushroom mess. So, no pic! But it was the first time I cooked scorzonera and I loved it.

I'm sorry about that Tammy. It looks pretty good from over here - I would have been happy to sit at your table!

Ok stupid question coming up... I know leftovers are supposed to be good cold (did not try that when I fried my chicken, we ate it all ) but.. could you reheat fried chicken? And what would be the best way to do that?

Roast cauliflower is one of the joys that EGullet brought me and I love it! Now I want to make it for my birthday party. Can't wait to convert some more people. Problem is there will be about 20-25 guests and I'm not going to roast 12 cauliflowers. (No I'm not. Really not. Or should I??) Any ideas for dishes that would eke it out? I think someone mentioned a pasta dish upthread. I would prefer something cold though because I'm doing a large buffet for all these people and don't want do do many last minute prep.

Roast them whole! Cut a slice off the top to make it easier to squeeze out the puree later. Drizzle with olive oil and roast until very tender. It becomes very sweet and nutty and lovely. (I roasted them recently together with a cut up chicken and potatoes. We squeezed out the puree and spread it on the chicken and potatoes.. ohh it was so good! There were 4 of us and we each ate an entire head of the garlic.)

Susan, what a lovely colorful meal. Wendy, I want those vegetable croquettes for lunch! Now! petite tete de chou, your grilled dinner looks so inviting, it speaks of summer! our dinner yesterday: stamppot raapstelen with lemon-parsley veal scaloppini. Stamppot is a classic dutch dish of potatoes mashed together with another vegetable. Winter favorites are choucroute and kale, this is a summer version with turnip tops, mustard and ham:

Thought I'd bump this thread. My birthday is coming up and though I love to entertain on any occasion, my own birthday is my favorite. For the past years I have always done a buffet for about 20-25 people and that's what I'm going to do this year. This year my birthday is on a tuesday, and I have to work that day. I will arrive at my home about the same time as my guests.. so I will have to do all the shopping and prep work the day before. A challenge!

Wow. My steak never looks like that! I wish it did.. We had another balcony dinner tonight. Zita pasta with a spicy beef - shii take - tomato sauce. The Zita pasta was a nightmare. Think penne as long as spaghetti.. impossible to handle and impossible to eat! There was tomato sauce everywhere. Now, I just read on the Cecco website that I was supposed to break them into pieces before boiling them

my husband just brought me a cup of tea and a large piece of milk chocolate with whole hazelnuts and raisins. Mmmmm...

that is a coincidence! thanks for the link. "prezzemolo in abbodanza"... that sounds so lovely. The parsley ravioli is on my list of things to try soon.

It would be an utter disaster, Michael. It would be all over the place. You need firm potatoes to make a good one. ← I just bought Claudia Roden's book Tamarind & Saffron and she gives a recipe for a Tunesian mashed potato omelet: Mash from 500 grams potatoes, 1 onion minced and fried, 3 eggs, a whole bunch of parsley, salt and pepper all mixed together and fried in oil. It's called maacouda.

Yay!! the first balcony dinner of the season! Beetroot soup, corn cheese chive muffins, and a rocket salad with baby squid that were sauteed with garlic, chili and lots of basil:

Bilrus, your pizza upthread looked so good that I had to have some.. so today I made spicy sausage pizza, thanks for the inspiration!