Home-made rhubarb pie
The pie is beautiful (as you can see) and delicious (take my word for it). The other ingredient in the filling is a confiture mix including rhubarb, raspberry, and strawberry.
So here's another photo, this time of something that's not so pretty but is also delicious.
Can you tell what this might be?
You'll have to guess what it is. What it's not is a batter that will be cooked. It's not a breakfast food. It is savory and was part of yesterday's lunch. We enjoyed it.
28 comments:
Wotz the Gloop?
To me it looks like the bread sauce that my mother always made to have with the turkey at Christmas.
Rhubarb Tart... with custard!!
Yummm!!!
Skordalia?
Is it white (milk) gravy?
Polenta?
All good guesses, but no cigars to hand out yet.
Scrambled eggs?
Scrambled eggs?
Grits ?
Garbanzo purėe.
Not eggs or grits. CHM, you are the closest so far.
Houmous?
No idea, but am dying to find out !!
puree of black-eyed beans?
I vote with Ladybird: houmous
Porridge?
topinambour?
Keir, topinambours, what a good idea. But no...
Not porridge either, Sharon.
Antoinette, close, but that's not it. What a good idea though...
Ladybird and Ellen, not houmous either. Also good though.
drat i was going with polenta...
Puree of the white limas you
had left over from your b'day
dinner?
I'm pretty sure it's something exotic that I've never tasted even. Clues point to something with beans. Maybe you made hummus out of those butter beans!
Pffffffffffff no idea. But, I'm going with what Sheila and Evelyn suggest: something made out of puréeing the birthday beans :)
It's similar to houmous/hummus/pureed garbanzo beans, but it's made with what we call navy beans (pea beans, haricot beans). They were dried beans that I have bought and cooked before. Unfortunately, the skins are tough. No amount of time simmering in unsalted water seems to tenderize them. So I cooked them and then pureed them with sauteed onion and garlic, olive oil, salt and pepper, and an herb called "Mexican oregano" that is a variety of verbena. Delicious, and much better pureed than as whole beans.
I was going to say grits, but I see your answer below.
BTW, this post made me think of you because you write so well about food and cooking: http://www.abebooks.com/books/features/food-memoirs.shtml?cm_mmc=nl-_-nl-_-C130113-h00-memoirAM-121214TG-_-01cta&abersp=1
The pie looks delicious...the pureed beans...not so much.
Ken, I subscribed to Cook's
Illustrated magazine recently.
They made me an offer I couldn't
refuse so I thouhgt I'd try it.
They do all sorts of "scientific"
experiments to solve problems in
the kitchen. They determined that
soaking beans in a brine breaks
down the protein in the skin.
The procedure is to bring the
beans up to a boil in very salty
water, take off the heat and allow
to soak for up to 18-24 hours.
No longer than 24 because they can
go mushy. Drain, rinse thoroughly.
Then cook in fresh water. Works
every time. Keeps skins from
slipping too.
Sheila, thanks for that. I'll try precooking and soaking beans in brine. It goes against all the conventional wisdom, however. The only beans I have had trouble with are these little white beans (navy beans or cocos blancs) and some pinto beans I've bought here. With others — black-eyed peas, other white beans (lingots), pois du Cap, black beans — no tough skins.
Again, late for the party!
And what a party I missed.
Very interesting blog, Ken! Keep them coming!!!
My guess is celeriac soup. It is on my bucket list.
Post a Comment