I cooked today.

[Jerome Marot]

There was a thread about the food we cook while in quarantine, but I can't find it any more. Anyway, this is what I cooked tonight:

Poulet marengo.

Gratin de choux-fleur.

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[Peter Dexter]

Finding threads is a recurring problem on this forum. Once you read a post in "New Posts" it disappears into the nether world. I wish Asher would fix this issue and make posts appear sequentially. That said looks yummy. Bon appetit!

 

[Asher Kelman]

Finding threads is a recurring problem on this forum. Once you read a post in "New Posts" it disappears into the nether world. I wish Asher would fix this issue and make posts appear sequentially. That said looks yummy. Bon appetit!

Chances are someone complained too much and I gave in and listened to them. We live in different time zones, and sometimes inadvertently sense of fun and humor don’t blend well!

Generally my surgery is clean. Here I couldn’t undo the web of complaints and “reports” until Nicolas got me to scroll down....after I had, in frustration, deleted the thread!

Asher

 

[Tom dinning]

Had an hour to spare today.
Cooked while Christine applauded from the sideline.

yellow curry with pumpkin and pak chow.
Served with rise and coriander.

 

[Andy brown]

Nice one guys, tasty and healthy.

 

[nicolas claris]

Finding threads is a recurring problem on this forum. Once you read a post in "New Posts" it disappears into the nether world. I wish Asher would fix this issue and make posts appear sequentially. That said looks yummy. Bon appetit!

Weird as I never got any problem whit the "What's new" menu :

What's new

openphotographyforums.com

But well, if Asher comes to delete threads, we're lost!

 

[Andy brown]

Made a minestrone

 

[Tom dinning]

Yes please!

 

[Asher Kelman]

My wife is a great cook!

Asher Kelman: “Cinnamon Poached Pear”​

Tonight we had poached pear, cinnamon flavored with vanilla Greek yoghurt topped with chocolate chips and crushed roasted almonds!

Asher

 

[Andy brown]

Makings of my fish burger for lunch.

 

[nicolas claris]

Looks tasty!
BDid the cat stole the missing part ?

 

[Andy brown]

Looks tasty!
BDid the cat stole the missing part ?

Was tasty, cat always gets the ribcage, and the liver and the roe.

 

[nicolas claris]

Was tasty, cat always gets the ribcage, and the liver and the roe.

Then who stole that missing part?
The cat thanks you and purrs

 

[Andy brown]

Nicolas, that’s the missing part, the ribs.

 

[nicolas claris]

Nicolas, that’s the missing part, the ribs.

Well, with a lot of flesh then! You're so kind with the cat

 

[Jerome Marot]

Duo de saumon, sauce aux baies roses sur son lit d'asperges vertes. Servi avec un côtes de Gascogne.

(Doesn't the name sound better in French? This is fish closed to its past date and leftovers...)

 

[Asher Kelman]

Jérôme,

Looks so healthy and delicious!

.....and yes, even naughty things whispered in one’s lover’s ear are better in French!

Does that fold over as a sandwich or is it tackled with a knife and fork and a linen napkin on one’s lap?

Asher

 

[Jerome Marot]

It is tackled with a knife and fork.

 

[Asher Kelman]

Bon appetit!

 

[Jerome Marot]

I had some extra courgette and bell peppers and I thought that, maybe, they would make good lasagna. This is the story in pictures.

As in most French dishes, it starts with sliced garlic. I added a little chili from the plant seen in "home flowers".

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Then, of course, fried onions in olive oil:

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And bell pepers:

 

[Jerome Marot]

As I said: the extra courgettes, diced:

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While I was frying these, I was also doing béchamelle sauce (cooks have two hands for a reason...)

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And minced beef (although, maybe next time I'll try it with fish)

 

[Jerome Marot]

Then, build the layers of lasagna:

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Add the béchamelle sauce with grated cheese:

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And bake in the oven till done:

 

[Jerome Marot]

Bon appétit!

 

[Asher Kelman]

The bechamel is a wonderful ingredient. I am so impressed with your devotion to the menu! However, it took me by surprise! I thought it was actually as Greek as monasteries or the Acropolis itself, high up on death defying cliffs!

I must look at béchamel history! I feel I must catch up!

“The earliest mention of the name appears in Le Cuisinier François, published in 1651 by François Pierre La Varenne (1615–1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years The sauce originally was a veal velouté, with a large amount of cream added.[6]” (more here)


No one I know here, (except my elder son, whose hobby is “cordon-blue-level” cooking), would ever make such a sauce. American families do not generally spend that effort!

The very best restaurants here of course do! I have only heard Béchamel source as an essential ingredient from Greek Moussaka!

Asher

 

[Jerome Marot]

Béchamelle ist not very difficult to make, actually. Medium heat, melt 30g of butter, add 40g of flour, cook for a minute or two and add half a liter of milk, while stirring continuously. It is easier if one uses a flour which minimises clumps but clumps can be dissolved with a blender (the kind of external blender which goes into the pot).

The secret is to keep stirring or the bottom of the sauce gets too hot, flour cooks there first and you have a layer of pasta at the bottom with milk on top.

Indeed I use béchamelle to top Moussaka.

 

[Asher Kelman]

Béchamelle ist not very difficult to make, actually. Medium heat, melt 30g of butter, add 40g of flour, cook for a minute or two and add half a liter of milk, while stirring continuously. It is easier if one uses a flour which minimises clumps but clumps can be dissolved with a blender (the kind of external blender which goes into the pot).

The secret is to keep stirring or the bottom of the sauce gets too hot, flour cooks there first and you have a layer of pasta at the bottom with milk on top.

Indeed I use béchamelle to top Moussaka.

What gives it the special flavor?

 

[Jerome Marot]

What gives it the special flavor?

Why would a mixture of butter, flour and milk taste bad?

 

[Asher Kelman]

Why would a mixture of butter, flour and milk taste bad?

On the contrary, the flavor of Béchamel in Greek dishes is wonderful. But it’s tastes as if there are unique spices in it!

Asher

 

[Jerome Marot]

I am not sure about all Greek dishes, but the spice used in Moussaka is cinnamon.

 

[Andy brown]

Stir fry with fresh king prawns and garlic chives.