Beef Wellington is ethnic. I don’t know how it is. But it is and it is. Baking meat in an outer crust was once a tradition of all cultures in more precedent centuries of the world and later on, it became a lost tradition and in the sense of antiquity, it is ethnic food.
For whoever like myself doesn’t remember what passata is, I got together a few links to clarify. You don’t want to cheapen your delicious pot roast with plain tomato sauce when the recipe asks for this passata (which, similar to the difference between treated flour or plain, cake flour) is a different branding of tomato sauce in its puree’d form. (I wish I was a good cook, so I could be more specific.)
So this link explains what I just said and then I got a couple other links together for reference besides.
I have to mention this because Passata has a taste and texture that cannot be reduplicated with simplified tomato sauce forms which are uncultured and unprepared or uncooked. The lightness of the original form of the purified passata allows the induction product to become whatever it is supposed to without being ruined, whereas, other tomato forms or sauces would simply add sauce to the dish. There isn’t anyone who doesn’t complain about or make praises over the tomato textures of some Italian original dishes and this owes to the usage of the sauce preparations down to such small things as this — so it’s a universal culinary thought!
For that matter, pasta in passata (again I wish I was an expert), is rather brothy and passata is called for in pasta dishes only when there is going to be so much more oil-related induction in the dish over the pasta; otherwise, most passata sauce is made for protein related foods and not really starches without proteins.
Beginning with Gordon Ramsay’s recipe, there are at least four goose recipes on this link page. I seem to have a preference for them all. Seriously, I would intend that having the room and the large ambition enough for this recipe, the kitchen in assignment of all the tasks would design a method of making the four recipes come together in presentation.
This is a honey-lemon, five-spice goose with sage, parsley and thyme herbs of no more than 12 pounds.
The other three on the page are, Roast Goose with Potato Stuffing and Classic Roast Goose with Cider Gravy and a Roast Goose with Rosemary and Thyme and Roast Vegetables.
Personally, I couldn’t make a decision between the three. It would need to choose itself over the course of pulling together all the menu fare or otherwise, to pull together all four recipes in presentation of the entire menu — either/or. We’re dreaming.
This is a beautiful picture of the dangerous and deadly honey mushroom I featured today. It is from Forager Chef, the picture I mean, that I literally stole from that site. But it belongs to that blog, not to me.
The recipes link directs to delicious magazine and 82 mushroom recipes not made with honey mushrooms.
Smoky Sausage Casserole
Sloe gin sponge? (Is not most people’s favorite, but I love it.)
Since it’s still very early in September and of course I didn’t think of it until now, I thought I’d squeeze in a collection or two owing to the new month and the beginning of the new season. (These dishes are all really fall worthy and worth planning for.)
And this is a regular, run of the mill, chickpea burger.
But you know, wouldn’t it be wonderful, to look at an appetizers menu at fast food locations and find, first of all, an appetizers menu but also, something like, chickpea hummus patties & eggplant hummus patties and maybe just tomato garlic avocado hummus patties and what would be known as Vegetable Hummus Patties (in small polpette size for instance) that were served with a special sauce or else, your choice of steamed noodles, like especially easily made grass or glass noodles which take no more than 5 minutes to make.
Then the vegan alternative would be vegetarian ciabattas. Ya, ya, I like my ideas and not theirs!
Tortellini with Pesto and Broccoli
(I am not a sponsor or promoter in this any way.)
I am thinking this is just something to look at to add to ideas for a diet plan if you’re diet planning at any time. A television magazine that offers some nutrition advice, is sometimes a good place to get guidance and answers.