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Oh dear, I just went back and read my earlier post. Please excuse the tremendous number of spelling errors. In my defense, it was well after midnight when I wrote it and I had misplaced my glasses. But at least it made sense. LOL
Oh dear, I just went back and read my earlier post. Please excuse the tremendous number of spelling errors. In my defense, it was well after midnight when I wrote it and I had misplaced my glasses. But at least it made sense. LOL
Yes indeed it made good sense. I have to spell check with glasses and even with the help of the kittens still am spelling challenged. Often times grammar too.
Alright... we grew up eating a lot of one dish meals- we are Irish and that was how my mother learned to cook... so ... here it goes
Any meat that has been sitting in the freezer and needs to be cooked SOON or whatever you find on sale for that day... dusted in flour
Any root veggies that are about to go- onions, carrots, potatoes, turnips...don't forget the cabbage for an added bit of flavor.
Salt, pepper, any other seasoning you might feel like for that night...
About a 1/2 cup of water poured over the top- if you have any wine that has turned and is no longer good enough to drink then you would stick that in there instead of the water
sprinkle it with flour (to make the "gravy")
put it all into a roasting bag/pan and cook away. It creates it's own little gravy/sauce and the veggies are tender and dripping in sauce... yum...
Cassoulet
(Especially enjoyable if being eaten in Toulouse, France )
Hahahahahaha!!!! Love it!!
MY second fave attempt at peasantry was Peruvian ceviche' at Lima's most celebrated cevicheria, Alfresco.
How about paella in Andalucia?
Or lamb stew in an old, small family inn in Tipperary?
But my first fave true peasantry is variations on yosenabe here and there in Japan. Yosenabe is basically a "stew", lots of veggies and lots of seafoods cooked in dashi (the basic soup stock made from bonito and seaweed; yummers!!). It's cooked at the table in a specially-tempered crockery bowl, or iron pot, over a single hotplate, so that most of the items, which need only seconds to cook, can be pulled out very quickly and enjoyed.
Doesn't this photo of Yosenabe make you hungry??
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by allforcats
Hahahahahaha!!!! Love it!!
MY second fave attempt at peasantry was Peruvian ceviche' at Lima's most celebrated cevicheria, Alfresco.
How about paella in Andalucia?
Or lamb stew in an old, small family inn in Tipperary?
I've had the pleasure of lamb stew in an Irish Pub......................in Andalucia..............on St Patrick's Day
yes it does qualify. i think of peasant food as being things that cost less, like beans and rice, pasta, veggies, or tougher cuts of meat.
Fideo .... very economical, a Mexican household staple for the most part, and wow... for about $4 I can make enough to feed my family of 5 TWICE. (Fideo/vermicelli, a pound of ground beef, a can of Ro-tel)..
What about bread pudding for dessert?
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Often times grammar too.
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