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What's for Dinner #326 - The Fall Pursuits Edition

There's been a flurry of food prep the last couple of days. Marinating for tomorrow night is a hare. Jugged hare is one of the bloke's great grandmother's recipe that's being included in the family cookbook. I'm not sure what sides to serve with it so if anyone has any suggestions please let me know. Also in the fridge is an ox tongue. It's pickling for boiled tongue next week. Yes, another family recipe.

Tonight it's...wait for it, a family recipe. Potage Saint Germain - a pea and lettuce soup. The bloke's mother's recipe. When she makes it it's delicious so I'm hoping I do her recipe justice.

Also on the cards today is a trip to the fish markets in hope of tracking down crab for the mother-in-laws potted crab recipe.

about 10 hours ago
Frizzle in Home Cooking
3

What's for Dinner #326 - The Fall Pursuits Edition

It's leeks at our house tonight too. There must be something in the air.

We'll split ours in half length ways, wrap them in homemade bacon and bake them with a touch of oil on a low heat until they are creamy and soft. There'll be potato alongside. Probably a fry up of the leftover potato salad from the weekend. Simple food for a slightly chilly night.

On the project front the bathroom renovation has commenced. While the noise is insane (especially as I work from home and the bathroom is on the other side of the office wall) I'm extremely grateful that the builder and plumber are moving the toilet as the first job so we have a functional toilet for the five or six weeks while the rest of the area is chaos. It means that we can probably continue living here - at least while the shower is still working.

What's for Dinner #326 - The Fall Pursuits Edition

Thank you! I was quietly hoping you could shed some light on this one for me. Normally I do google search on my father's recipes and get lots of results and learn more background, but 'aroosa' gave me nothing.

Here's an excerpt from googling 'arayes' that explains the name confusion. I guess somewhere along the line my father added an 'a' to the name: "The word Arous (singular of Arayes) was commonly used in the region to refer to all kind of sandwiches, nowadays it precisely refers to this kind of sandwiches."

Sep 14, 2014
Frizzle in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

That salad sounds superb.

Sep 14, 2014
Frizzle in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

Gorgeous!

Sep 14, 2014
Frizzle in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

Perfect sounding meal.

Sep 13, 2014
Frizzle in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

It's Saturday here. We're starting the day with my fresh baked French peasants' no knead bread (it's cooking now and smelling amazing) before hitting the bathroom shops in search of tapware. This afternoon we've got a friend and his daughter coming over for a rainy day BBQ dinner.

There'll be cauliflower with taratour sauce and a potato salad heavy on mint. I may do a tabbouleh as well.

On the grill we'll cook aroosa. It's a meat mix that's spread inside pita bread and then cooked on the grill. When it's good it's great but it can be hard to get the filling cooked without turning the bread to charcoal.

We'll also do a towering pile of chicken pieces on the grill which we'll serve with toum. The friend is a big eater and one of those folks who makes you feel that your cooking efforts are appreciated - a perfect guest but you do need to ensure there is plenty of food.

For dessert I'm going attempt the lemon jelly again. If it fails there's leftover blancmange and ice cream.

What's for Dinner #326 - The Fall Pursuits Edition

Looks fabulous!

Sep 12, 2014
Frizzle in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

The mother-in-law joined us for dinner tonight.

To start we had marinated mushrooms and baked olives as nibbles

The dinner was chicken a la grecque (chicken roasted over potatoes with lashings of marjoram, garlic and lemon). Creamed leeks joined the party.

Dessert was contributed by the mother-in-law (my sub-standard dessert attempts are now well known) - a chocolate blancmange with cream.

ISO, light, airy, falafel recipe

I'm based in New Zealand so I have no ideas about the different brands of chickpeas you might have in the U.S perhaps someone local can help out?

Sep 11, 2014
Frizzle in Home Cooking

ISO, light, airy, falafel recipe

I use dried chickpeas that have been soaked for at least 12 hours. I also put a LOT of fresh coriander (cilantro) including the stalks - (this helps make the falafel lighter) and a bit of cumin powder and dried coriander in my mix.

This gets blended in the food processor until it just has a bit of crunchy texture. You don't want a paste.

Leave your mix to sit in the fridge for an hour and then mix through a tsp of baking soda just before you shape and fry them.

This should give you a lighter falafel than using chickpea flour. Good luck!

Sep 11, 2014
Frizzle in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

We're heading out for dinner tonight. We haven't decided exactly where but we're both in the mood for tapas.

The topic of discussion will be how to survive the bathroom/toilet/laundry renovation which starts on Monday. The builder just cheerfully told us (a contrast to his general tutting, sighing and shaking of head) that it will take about a month to fully complete due to the lead time on joinery. I'm guessing the best course of action would be to vacate the premises for much of the time.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Thanks!

I have a canon 550d I bought a few years ago. It's been a great entry level dslr. I guess it's been superceeded by new models but it works perfectly for me so I have no plans to upgrade. If you are serious about getting a dslr camera Canon or Nikon are both great. My decision of which brand came down to which camera felt more comfortable to hold with my small hands.

The lens I picked up second hand at a good price (I've been looking for ages). It's a canon 100mm f2.8 macro lens. Perfect for close up food shots. I got a cheaper model that doesn't focus as fast as the new ones do. My theory is that my food isn't about to run away.

I studied photography as part of a design degree so it's fun to play around with it again - however despite owning a nice camera most of my really treasured photos are taken spur of the moment on my phone. You just can't beat a phone for convenience.

Sep 10, 2014
Frizzle in Home Cooking
1

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Oh dear - that does make it tough. Could you convince him to be strict after the pantry clean out. Or suggest he adopt the intermittent 'fasting' diet so you just have two tricky days a week?

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

I hear ya. We've moved countries four times in the last few years so had to clear our pantry out each time. It is a drag.

Sep 10, 2014
Frizzle in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Loving the lens. The bottarga pasta was nice too.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Italian food tonight.

To start there is one ball of buffalo mozzarella. It's so nice that it's best just with a touch of olive oil and some salt and pepper.

I've made some pasta dough so for me I'll make spaghetti with bottarga (my first attempt at drying my own) and for the child and bloke there will be a mushroom fettuccine. Probably with some leeks thrown in.

I'm super excited because I'm picking up a new lens for my camera today so there may even be some photos posted later - not of hot dogs unfortunately.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Fantastic sounding meal Gio.

want to know Chinese style of making aubergines? Help

I agree. That recipe of Fuchsia's is amazing.

Sep 09, 2014
Frizzle in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

More family recipes tonight.

Chicken pieces rubbed with cinnamon cooked on the grill. My father says that 'Syrian's don't like the taste of chicken so they use cinnamon to cover it.' I never remember him sharing that generalisation when I was a kid lurking around the bbq, waiting for the first cooked piece of chicken to surreptitiously swipe before it made the plate. It's been years since I've eaten chicken this way so I wonder if I'll even still like it. Toum (garlic sauce) on the side. Potatoes sauteed with lots of thyme and marjoram will accompany and there will be cucumber sticks as a nod to health.

There's a nice bottle of sauvignon blanc in the fridge that might get opened if I can get the three year old to bed at a reasonable hour.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

I've just been reading about it. Would a mozarella ball be a good substitute?

Loving the ideas we're getting here, I have 2 meals worth of leftover lamb to figure out!

Sep 08, 2014
Frizzle in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

I love the sound of this. Thank you!

Sep 08, 2014
Frizzle in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Buffalo mozarella from yesterday's farmers' market started the meal. Just olive oil and S&P.

The main event was pasta puttanesca.

I also made dessert for the bloke, a childhood favourite of his - double chocolate blancmange.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

I have some corn tortillas, the white cheese will be harder to find - even fontina is rare in NZ. How do you heat up the lamb? Any flavourings involved?

Sep 08, 2014
Frizzle in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

Thanks Mr H. Everything worked well - the pumpkin even held together perfectly when fried but I was glad of the dressing as it did get a bit dry.

What I'm struggling with is how to use up all the leftover roast leg of lamb. We stripped the leg and have frozen the meat for now. Any suggestions for how to repurpose it? Sometimes I throw it in a frying pan with some cumin, coriander etc and then pop it into a pita bread with baba ganough but beyond that I'm a bit lost.

Sep 07, 2014
Frizzle in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

Good to hear you are on the mend.

Sep 07, 2014
Frizzle in Home Cooking

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

Father's Day here today and it's been a perfect spring day. We've had a languid day of Farmers' Market and sunshine. Not much shopping done due to the leftovers in the fridge and the vegetables in the garden but a lovely excursion nonetheless.

Leftovers tonight are what's for dinner.

Spanish chorizo is being browned and leftover sautéed leeks will be added to warm through in the delicious smokey oil.

The leftover pumpkin with caraway is being formed into patties to be fried and a sauce of creme fraiche, fresh marjoram, lemon and chilli will moisten them.

I absolutely love how using up leftovers makes me feel guilt free about frying everything.

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

Photos...

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

Thanks, everything was great except the jelly which became grainy. I need practice obviously. The guests were very polite and the ice cream saved the situation.

Sep 05, 2014
Frizzle in Home Cooking
1

What's for Dinner #324 - School's Back in Session Edition [through September 7, 2014]

Dinner out tonight. We're off to see the Mythbusters stage show. The bloke is giddy with excitement.

My hangover from last night's shenanigans is dictating spicy noodles from a cheap & cheerful handmade noodle joint as an appropriate dinner choice.