This week I’ve been cooking dishes using the slow cooked onions I made over the weekend (buy modafinil with bitcoin) – this one is one of my favourites. In Iran they have the most amazing way of cooking rice; Tahdig, which literally translates to “bottom of the pan”, is a method of cooking beautiful buttery rice with a glass like crust on the bottom. Think “no-stress”, best rice you’ve ever had with a crust that leaves all those delicious bits that get stuck to a rice cooker in their wake. To make it even better, Tahdeeg is infinitely customisable – if you like it vegetarian have it vegetarian, if you like it with a beautiful saffron hue then go for it. I’ve paired it with slow cooked onions and kept it vegetarian but you can easily add meat (chicken works brilliantly). You can even use up your left-overs, something I do all the time. In essence, an easy, stress free mid-week meal that you can plan ahead. buy modafinil canada reddit
Recently a friend of mine asked me to do a series of posts on how you can cook a large batch of something on the weekend and then use it as the basis of your meals for the week. He was basically arguing that exciting as it is to make a large batch of tomato ragu, curry or lasagne and eat it basically all week it can get a little monotonous. This seemed exactly in keeping with what I’m trying to do here at Timed Eating – keep the variety of cooking without any of the stress. As such, this week we’ve been largely eating foods based on one central theme – slow cooked onions (buy modafinil with bitcoin). They’re incredibly easy, delicious and you can do one huge batch of them and use them in lots of varied dishes, whether its the above onion filo tart, a mind-blowingly delicious buy modafinil asia, steak with onion gravy (or liver and onions), french onion soup, an amazing buy modafinil adelaide and a truly delicious smoky aubergine, feta and onion salad. All these dishes are super quick to knock up really quickly when you get home from work, all are delicious and all make great use of cheap modafinil australia which freeze excellently.
Penicillin, post-it notes, the slinky, the pacemaker, the x-ray machine and a quiche lorraine frittata – all accidental discoveries when someone was trying to make something else and I like to think all equally genius. That is except for the slinky which is clearly head and shoulders above as it pretty much defined our childhoods – or was that just mine? Many an hour spent trying to get a slinky to go down stairs – always unsuccessful but always totally gripping. You see it all started when G and I were having two of the most lovely people in the world round for afternoon tea – a truly lovely occasion which was only made more special by the fact my mum was in town (all too rare as she lives on the other side of the world). I had thought I would make a quiche lorraine, something I do all the time, little did I know how much would go wrong and yet how much would go right…
Onions: the staple in every kitchen, everyone’s favourite alium and probably the most versatile vegetable in the kitchen. I think it was the great Escoffier (one of the fathers of modern french cooking and founding chef at the Ritz) who said, albeit in French, “If you want to cook food well, start with an onion and go from there.” And even if he didn’t say it, and the story is apocryphal, he should have said it. Due to its variable flavour profile, how easy it is to grow and consequently how cheap the onion is, it has become the backbone of cuisines spreading from Southern Asia through the Middle East, Eastern Europe to Italian, Spanish and French cooking. In fact, the only major world cuisine I can think of that doesn’t heavily rely on our favourite bulbous vegetable is Japanese.
Farro, quite simply, is my favourite grain. I was first introduced to it and its one-pot wonderousness by the fantastic buy modafinil cheapblog. Since then, it’s become a little bit of an obsession of mine to maximise its nutty flavour. For me, even when cooked simply, it tastes a bit like a truly great wild mushroom risotto. To that end, I’ve used farro in almost every way possible: I’ve made a stock from the grains; I’ve made a creamy farro risotto; I’ve tried spiced farro; I’ve even done a spring vegetable farro – it really is remarkably versatile. And delicious. The creamy version of farro in the picture above is a staple dinner with some sausages – I think G would happily have it every day, and so would I.
Another quick recipe today from the buy modafinil com a couple of weeks ago. Ham hock terrine is one of my favourite things to do periodically; ham hocks are a nice affordable cut and once you cook them you get a bonus ham stock which can be used for sauces, pea soup and even ham consommé (which can be really easily made like using the technique outlined buy cephalon modafinil). Actually with the left over ham stock from this terrine I made a lovely ham buy modafinil over the counter with some defrosted frozen peas thrown in at the last minute and finished with a little parmesan. This ham terrine is kept very nice and light by celebrating one of my favourite vegetables – wet garlic. Wet garlic is only available for a short period of time as it’s really just young garlic which hasn’t developed its thick outer skin and still has a mellow flavour. Here it’s confited to produce a meltingly tender and sweet centre for the terrine.
Just a quick post today, I still owe you some recipes from the buy modafinil uk fast delivery a few weeks back. This one is how to roast monkfish tail simply, in such a way that you don’t stand over a pan for 15 minutes wondering if your guests are having a good time and you get a perfect juicy monkfish. If you weren’t using monkfish tail (it can be pricey) the same method would work with other firm, white meaty fish like hake, swordfish or even a thick piece of cod.
Sometimes writing a blog feels a little bit like confession – or at least how I imagine confession might feel. Forgive me readers, it has been two weeks since my last posting. I’ve had my parents in town here in London – a rare treat as they live in Australia. It’s been really lovely to show them around how we live in our new house and we even managed a sneaky trip over the long weekend to Champagne to taste lots of different varieties of everyone’s favourite bubbly drink. We even managed to choose one for the Wedding and come back home to the happy problem of trying to store mountains of champagne. However, none of that detracts from the fact that I owe you some more recipes from my recent celebration of order modafinil europe. I’d been playing around a little before that meal about how to get the most out of vegetables and how to keep their flavour. This way of cooking carrots genuinely means you end up with something that is just _so_ … I suppose the only word is…”carrotty”.
Pain perdu is very, very close to my heart. I first had it at the Fat Duck when I went there for my anniversary with G. I then cooked it for her for breakfast several times before it was the star part of the breakfast in bed I made her just before I proposed. I think it’s her favourite breakfast and it’s certainly the one closest to my heart. It helps that it is totally and unequivocally delicious, with it’s rich, sweet almost gooey interior and a crisp caramel outside. It was at the Fat Duck that I saw it used not as a breakfast but as a dessert and it got me thinking about how I could combine G’s favourite breakfast with one of mine – egg and soldiers, something I did for a buy modafinil com.