tag:blogger.com,1999:blog-4322097819850058517.post6217373271493390474..comments2023-06-12T04:32:03.116-07:00Comments on Pictures/Thoughts: Monday Morning Page ~ Sunday In the KitchenRebbhttp://www.blogger.com/profile/08117210892683574784noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4322097819850058517.post-28584127065915630062012-04-05T10:34:55.248-07:002012-04-05T10:34:55.248-07:00Just one thing - rice and peas actually means rice...Just one thing - rice and peas actually means rice and beans, not fresh peas! And it's done with coconut milk too.Vincenthttps://www.blogger.com/profile/18297306807695767580noreply@blogger.comtag:blogger.com,1999:blog-4322097819850058517.post-39847016095437588052012-04-05T09:14:26.401-07:002012-04-05T09:14:26.401-07:00Thank you, Vincent. Ah, so your mother-in-law cook...Thank you, Vincent. Ah, so your mother-in-law cooks tilapia often. Do you have other interesting fish where you are? I’d like to cook more tilapia. Doing a word search for Daikon for in my recipe App, I stumbled upon a soup with Tilapia. And then either there or somewhere else, I read that an acid such as vinegar in the soup stock helps keep the fish firm. I had no idea and I happen to like vinegar—and lime too. So next time, I may try some sort of fish soup. I might rely on a recipe for my first time to make sure I maximize the flavors.<br /><br />Ah…how wonderful to be K’s under-cook! I’ve had Jamaican Jerk Chicken and enjoyed the flavors. We used a prepared spice rub, so I don’t know how authentic it was and I recall that the spice blends varied when I looked on the back.<br /><br />Rice and peas sounds nice and fresh. Sometimes I like to add lentils to my rice. I don’t do it as often as I’d like. I remember having a most memorable spaghetti Bolognese in of all places an Italian restaurant in Mexico in a mall. It was flavorful and velvety. I have never had a spaghetti Bolognese quite like it. I bet yours is delicious. And I love pancakes.<br /><br />I need to do more experimentation. I do like recipe books as guides. They offer lots of inspiration and ideas that I wouldn’t have thought about and then I am able to introduce what I learn to my cooking. One example is a recipe I followed many eons ago. I gave the book up but remembered the basic recipe. It was a pasta tossed with Swiss chard or any green of similar choice, neufatchel cheese or cream cheese, and lentils. I would have never thought to pair lentils with pasta. I googled a similar recipe and will try it again or just fumble through it myself. I think the main thing I would do differently this time is add more of the pasta liquid to the finished dish. I think it was a little dry when I made it years ago, but the flavors were good. <br /><br />I can completely see what you mean about cookbooks and real cooking, but then cookbooks wouldn’t exist without the real cooking. The recipes and ideas have to come from somewhere and then written down to share. It seems a little of both is a good compliment.Rebbhttps://www.blogger.com/profile/08117210892683574784noreply@blogger.comtag:blogger.com,1999:blog-4322097819850058517.post-80304928404706966422012-04-03T03:41:21.098-07:002012-04-03T03:41:21.098-07:00It was nice to read about your kitchen and your co...It was nice to read about your kitchen and your cooking, as you always write so well. My mother-in-law often cooks tilapia but she is in London. We don't often find it here. I've got interested in cooking too, and especially kitchen organisation as I am K's under-cook, learning how to do Jamaican cooking, which is actually pretty easy when you get the hang of it and access to the ingredients of course.<br /><br />A brilliant idea to prepare meals for the week, & get the benefit of real food. We don't do that exactly but there is often extra prepared, which does for my lunch; or in the case of rice and peas (a classic Jamaican dish) it's used over several days. & I contribute my own specialities which K doesn't know how to cook, such as spaghetti bolognese and pancakes.<br /><br />Glad you do experimentation - using recipe books all the time is not real cooking, I think!Vincenthttps://www.blogger.com/profile/18297306807695767580noreply@blogger.com