Here’s Loch Lomond’s strange and beautiful Wax and Wire, in a video showing the most amazing BMX riding courtesy of Danny MacAskill, and the most beautiful landscapes, courtesy of Scotland.
In another lifetime, I might have gone to Gobelins, an animation school in Paris. They produce such clever, beautiful films. Here’s one called Rhapsodie pour un pot-au-feu, which I will share with you as a celebration of stew season…
This particular stew is a little spicy. It has collards, pink beans, potatoes, carrots and tomatoes. It’s saucy and flavorful, seasoned with sage, smoked paprika, and cumin. If you can’t find pink beans, you could use red, pinto, or roman. I made the little crackers with masa harina, and they’re yummy, too. They have a little kick, because they contain cayenne. I fried half in olive oil on top of the stove, and I baked half in olive oil in the oven. The baked ones came out very crispy and quite hard – perfect for dipping in soup, although a little too hard to eat on their own – like rusks, I guess. The fried ones are nice as a snack, though – crispy outside, soft inside.
We’re back to stew season, here at The Ordinary! The evenings are drawing in, and it’s time for warm saucy meals. This particular stew extends the bridge between summer and fall. It’s full of fresh tomatoes and basil, chard from the farm, and a sweet roasted red pepper. And it has castelvetrano olives, which I love so much. They’re lovely and bright and juicy, and they’re very pretty with the tomatoes. I had mine with bulgarian feta crumbled on top, but if you leave that (and the bit of butter) out, you have a good vegan meal. Serve it with a salad and a loaf of crispy bread, and you’re golden.
Here’s Elephant Gun by Beirut. It’s a beautiful song, but it’s a sad story of elephant hunting, and it’s why these baby elephants are orphans.
It’s a discombobulating experience, visiting Monticello. So much beauty, and cleverness – so many good ideas being exchanged, and important work being done. And literally hidden beneath all of it, so much pain and suffering.
Sorry to go on about it! It’s on my mind. I did buy some seeds in the gift shop, to plant in our garden. I’m very excited about our garden this year. We have about 8 kinds of basil, and that’s what I used to make this dish! Back in the Ye Olde Days, they used to have “potage gardens,” and the fruits and vegetables grown there would be used to make potage, a thick stew or porridge. The potage combined all of the different elements of a meal in one bowl, and was a staple in the diet of peasants. This particular potage contains 4 kinds of lentils – beluga, french, red, and split moong. The beauty of this, is that when they’re all cooked together, the quick-cooking varieties (I’m talking to you, moong & red!) melt into a creamy background, while the slower-cooking types (french and beluga) remain a bit al dente. So you have a nice mix of textures. If you can’t find beluga lentils or split moong dal, you could make this with french and red, which are both fairly easy to locate. I roasted the cauliflower separately, because I like that smoky flavor, and then pureed half with broth, and added half whole. This is quite a thick, satisfying dish, and it’s flavorful as well – seasoned with ginger, smoked paprika and tons of fresh basil. It’s funny, though – lentils are so pretty when they’re raw, and so drab when cooked. They make up for it with supreme tastiness, though!
The broth is smoky and a little sweet, with a kick of cayenne. The texture of the stew is quite nice – the moong dal becomes soft, the winter wheat remains a little chewy, and everything retains a bit of its original character, though it all goes well together.
To go with it, I made these tasty little…good golly, I’m not sure how to describe them! They’re not popovers, not muffins. For all the world, they’re like tiny little quiches. They make their own crust…of cornmeal toasted in brown butter. And the inside stays very dense and eggy and ridiculously comforting and tasty. They’re quite magical! They’re not hard to make, and I think they’re gluten free. I might try them next time with some grated cheese stirred into the mix, to make them more quiche-y than ever.
… tomatoes, olives, capers, white wine, rosemary…
We’ve decided to have a lot of saucy soups and stews this week. Not sure why, it just seems like a good second-week-of-January menu. This particular saucy stewy dish is the kind of meal that is quick and healthy, but that you would make even if it wasn’t, because it tastes so good. Everybody in my family ate it in a slightly different fashion. I had it as a kind of warm salad, over red leaf lettuce and arugula, topped with gorgonzola, which got a little wilty and was really nice with the walnuts and fennel. My littlest son had it with pasta. Which is to say he ate a bowl of pasta and butter. My older son had the white bean … ragu, shall we call it? over gemelli pasta, and my husband had a mixture of pasta and arugula with his ragu. My favorite part of this meal was the walnuts. A nice unexpected crunch, a lovely toasty flavor. This would also be good with rice, or just a nice loaf of crusty bread.