Quote:
Originally Posted by beppe
You gratify me 
Red Cabbage, probably the last one. I have one in the fridge and I will make a sour thing with apples inside to keep. Frozen in plastic cups for later enjoyment, that's my plan for it.
Broccoli, steamed just a minimum, squashed a bit and then seasoned in a pan on very gentle heat with a little cream, seasoned by a touch of lemon juice, a bit of hot pepper, few drops of fish sauce. That would be a nice accompaniement to anything, meat, fish, cheese, whatever.
Or pasta with broccoli. Cook together maccheroni and broccoli and season with hot oil, a clove of garlic (don't burn it) and hot pepper. Sprinkle with Romano cheese, or fried bread crumbs.
Rice and lentils, that's the standard fare of half the world. There must be a reason for it.
I crush a bit of fennel seeds in the lentils.
I would keep rice and lentils apart in the same dish, and eat it. If you want a third element to contrast ... cubes of raw tomatoes, or missing that, a steamed carrot. On the rice, a line of melted butter.
New potatoes? Butter and parsley.
Peaches. Eat them. Oh peaches, ..., when will they will arrive here. |
My own cooking lessons -- thank you, and karma! I'm copying and pasting this for future reference...
These are the very first peaches of the year from an orchard about 3 hours south of me. Not EXACTLY local, but close enough for me. They are tiny -- about the size of plums-- and very sweet.