leftovers

21 Sep

008

Sunday afternoon, 5pm.

Cold mashed potatoes, salami, roast red peppers. Half a smoked mackerel. Tzatziki. One last Danish meatball with mushroom sauce. Toasted Ethiopian sourdough bread. Various combinations of all the above with a mug of green tea: a mash-up of cultures, perfect Sunday food.

There is a vase of fresh mint on the table, a jar of salt and several abandoned water glasses. I am listening to David Foster Wallace’s “Consider the Lobster” read in his languid, serious tones.

~~~

Lately:

I planted herbs on my balcony: rosemary, verbena, oregano. With which I made: A simple chicken liver pate: 100g chicken livers, seared in a little oil, then blitzed with shallots, oregano, salt and pepper until smooth. And lemon verbena religieuses, with a lemon curd glaze, one green leaf on top.

I poached organic chicken breast for my new (spoiled) kitten, Edith. She accepted it with a haughty, disdainful air.

I made fig jam with the Grape Leaf Club, a select few culinary nerds, while baking Toulouse sausages with the extra figs, red onions and tomatoes for our late supper.

I tried the twisted crown of a pesto pinwheel bread from the British Bake Off with radish-leaf and almond pesto.

I marked my Franceversary (four years!) with a cheese-party at my apartment: every guest brought their favourite cheese; I made bread, bought apples, grapes, chutney. And celebrated Ethiopian New Year with generous platters of food at a local restaurant. (Melkam Addis Amet!)

And in between, I have been eating a lot of boiled eggs. I like to draw faces on them with felt-tip pens, so they don’t get mixed up with the raw ones.

~~~

4 Responses to “leftovers”

  1. Two Point Two September 21, 2014 at 9:23 pm #

    I wholeheartedly approve of the name of the culinary nerd club.

    A suggestion for your fresh oregano, especially nice while fresh local tomatoes are still available:
    http://www.theguardian.com/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi

    • Frances September 22, 2014 at 11:03 am #

      Ricotta AND Ottolenghi! You know how to win a girl’s heart.

    • Frances November 22, 2014 at 7:33 pm #

      Did I tell you I made these? Nicer and easier baked rather than cooked in sauce (too soft!)

Trackbacks/Pingbacks

  1. jen’s magic mushrooms | tangerine drawings - December 17, 2014

    […] coarse salt on top. Three red peppers, roasted whole, peeled and marinated in olive oil. Bread and liver paté. And inspired by some incredible cepes eaten at Botin, the ‘oldest restaurant in the […]

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