Each year, The Philosopher’s Annual faces the daunting task of selecting the 10 best articles in philosophy published that year. For 2017, they’ve chosen three articles from journals published by Wiley: Jane Friedman’s article “Why Suspend Judging?” published in Noûs, Derek Parfit’s article “Future People, the Non-Identity Problem, and Person-Affecting Principles,” published in Philosophy & […]
I made hotpot this week! I was mainly following the vegetarian hotpot recipe in Hairy Dieters Go Veggie, but owing to the trifling circumstance that I was unable to find any vegetarian black pudding, I had to get 250g of real black pud from the local butcher. This was not a hardship XD
I also used carrot instead of swede (I dislike carrots less), but otherwise I followed the recipe pretty closely. I was a little confused by the inclusion of an apple in the ingredients list, but it added a pleasantly sweet je ne sais quoi to the dish. I didn’t even have to peel it (doing so would have lost valuable nutrients anyway) as it all melded imperceptibly into the sauce.
This dish was also something of a trial run for the largest of the casserole dishes from my late grandmother’s kitchen — yes, it took me this long to get around to using them! The good news is, it went swimmingly 🙂 Definitely something to keep in mind for the future ^^
By Bailey Morrison Beginning August 13, philosophers from around the globe will gather in Beijing at the World Congress of Philosophy. Organized every five years by the International Federation of Philosophical Societies (FISP), the congress addresses pressing philosophical issues. This year’s theme, “Learning to be Human” discusses the intricacies of humanity. Topics to be addressed […]
No foody rambles this week — lack of energy and appetite due to the ongoing heatwave in the UK mean I’ve just been leaning on pre-prepared stuff…
Should have something to report next week, though 🙂
Veggie toad-in-the-hole this week 🙂
Once again, the recipe carried an option to make the veggiefied component — in this case, the veggie sausages — from scratch, and once again I lacked the time, energy and budget to do this, so I used half a dozen Linda McCartney rosemary and red onion sausages. Yum yum!
This freed up my concentration a bit to focus on the Yorkshire pudding batter, which can take a bit of finesse. Luckily, the ratio of ingredients — 100g plain flour, 200ml semi-skimmed milk and two smallish eggs — proved to be ideal 🙂 There was enough to go around the sausages and almost cover them, and it rose perfectly during the cooking process. The sausages were done to perfection as well, even though I’d put them into the tin still frozen. I suspect that this result was due to a combination of the half-hour cooking time and a slight insulating effect from the batter.
All in all, a successful recipe that’s definitely going on the rota — and next time I might even remember to make some onion gravy to go alongside!
I seem to have worked out a fix for that strange glitch I mentioned in my last post, with the login screen not loading properly *touch wood*
This week’s recipe was supposed to be veggie meatballs, but I double-checked the recipe when making out my shopping list and realised that a) they’d involve a lot more fiddly wrangling that I’d have the time or energy for, and b) the recipe contained a large quantity of lentils, which…tend to disagree with me :S The upshot was that I took a box of Linda McCartney-brand chorizo-and-red-pepper-flavour veggie sausages and chopped them up (the LM veggie meat balls not being available), and threw them into tomato sauce made to the recipe in the ‘basics’ section at the back of Hairy Dieters Go Veggie.
Apart from the veggie sausages thing, the only other change I made was putting a small chopped chilli pepper into the tomato sauce, rather than harissa paste. What I ended up with was essentially a slightly spicy tomato soup (with veggie soss) which was as good or better eaten cold than fresh-hot. A very good thing, given the resurgence of the UK heatwave…
Apologies for the lateness of this week’s post — I’ve been seeing a strange phenomenon recently, with the WP login screen not loading properly. Only on Monday evenings (my usual posting time) at first, but this week it’s started happening on Tuesday evenings as well. Weird…
Anyways, on to this week’s recipe! Mushroom and lentil ragù — although the recipe allowed for the substitution of quorn in place of lentils, which is good because lentils tend not to agree with me… I also used a whole celery heart rather than just a couple of sticks, because I’d found said heart on yellow-label and didn’t want it to go to waste.
It turned out pretty well overall, although the flavour felt a bit pallid — I suspect that this is due to a combination of the large amount of celery I used, as well as my having tipped the quorn mince, still frozen, straight into the sauce from the packet (thus adding extra water in the form of accumulated frost). The absence of meat and meat fats may also have been a factor, but that would defeat the object of this being a low-calorie vegetarian recipe! This does indicate a need for much experimentation and testing 😉
This week’s recipe was mushroom, leek and chestnut pie — an interesting combination.
Owing to a slight mishap when constructing the potato pastry for the crust — I forgot to add the milk — I ended up putting the pastry over the filling in blodges, as in a cobbler. It worked pretty well, I’d say ^^
The filling was pretty good too — good creamy texture to the sauce/gravy, and the mushrooms and leeks were very satisfying. The chestnuts added a good crunchy texture to the dish and helped to bulk things out further.
I did my usual trick of adding the rinsings of empty jam and chutney jars to the stock, but I might have overdone it this time — I’m not sure the flavours of mixed fruit jam and mango chutney really go together. Oh well, nothing ventured, nothing learned ^^
Pan bagnat — ‘bathed bread’ — was this week’s recipe, a pleasant Provençal sandwich to match the continuing heatwave.
Owing to a lack of ciabatta rolls, I used basic pre-sliced wholemeal bread — I don’t think this influenced the final flavour negatively. I would have used the rye bread I made last Friday, but that ended up spreading out from the oval shape I put it into the oven as (between the sugar and the heat, the yeast was VERY lively) so the shape was a little flat for my purposes). The use of wholemeal bread also obviated a concern I had about the recipe as printed, which instructed the scooping out of most of the bread from each half of each ciabatta roll, leaving a crusty shell and a pile of breadcrumbs for use in some future recipe. My main worry about this was that the crust alone would nit possess the structural integrity to hold the filling without falling apart, especially as the quantity of filling is quite generous. Using some decently sturdy wholemeal slices sidestepped this nicely 🙂
The sandwiches themselves were delicious! The recipe says that pan bagnat tastes even better when kept for a few hours than it does fresh, and experience bears this out — the raw red onion can be a tad powerful in the fresh sandwich, especially in conjunction with the tomatoes and the vinaigrette-style dressing. Twenty minutes’ pressing (ten each side) and a night in the fridge, wrapped in foil, helped mellow things out nicely 🙂
I’ll definitely make this again, but I might leave out the step of rubbing the bread with the cut side of a garlic clove before assembling the sandwich. It was a bit fiddly and didn’t seem to add anything to the overall flavour. I suppose it could be replaced with a small quantity of garlic purée, though…
The weather’s swung right back around to warmth, so it’s back to lightness for meals! This week’s recipe: Tofu BLT
This is a rather ingenious little Hairy Dieters idea: firm tofu marinated in a mixture of soy sauce, maple syrup, mustard and chipotle paste as a substitute for bacon. I like it 🙂 I used a cylindrical block of egg tofu, in the spirit of experimentation, rather than my usual carton of firm tofu. It worked out pretty well, actually — the egg tofu is a bit cheaper, it holds together much better than my usual stuff, it takes up the marinade much more readily (I let the tofu sit in the marinade for a few hours in the fridge, so as to be sure) and is considerably easier to remove from the packaging. Plus, it tastes a little like scrambled eggs 🙂
The tofu fried reasonably well in a very small amount of oil; there wasn’t much change in texture, apart from a sight crisping around the edges (though that might be due in part to my having sliced it rather thickly), but it didn’t stick to the pan and didn’t fall apart when nudged or turned with the spatula. The marinade which made it into the frying pan caramelised rather nicely and I was able to scrape it up and add it to the sandwich fairly easily. The maple syrup/chipotle paste combination, with its sweet/fiery flavour blend, added a very pleasant edge to the dish. I furthered the effect by drizzling the marinade remaining on the tofu plate over the slices of bread before assembling the sandwich.
In conclusion, while marinated tofu can never truly replace bacon, in either flavour or texture, the TLT is a good, light alternative suitable for lunches or light suppers on warm summer days 🙂