En français ici.
I've been posting less often lately, so it naturally begs the question: where is Hopie??
A) In the kitchen whipping up something to eat quickly because she's late for something
B) Going to the theater
C) Learning Spanish because, well, two languages are nice, but three are better
D) Researching plays for a project that will hopefully take place next year
F) Using her natural English skills to help a French composer write her songs
G) All of the above and more, which explains why she hasn't been posting, for goodness sake!
If you think you have the answer, feel free to leave it in the comments ;-)
Meanwhile, though I've been running from one thing to the next these days, we still have to eat and I've been relying once or twice on the "suggested recipe" that comes every week with my CSA. Most of the recipes are very basic, but if there's an ingredient you've never cooked with, they can be helpful. That was the case with last week's influx of white coco beans (haricots coco) and I dutifully tried their crème de coco (which sounds like it should include chocolate, but unfortunately doesn't). The only real change I made was to crumble crispy bacon on top and serve some on the side. Can you blame me? This was delicious, and there were some dried beans left over so I think I will be making it again.
For 4 people
400g (2 cups) dried white coco beans
2 tsp thyme
1 bay leaf
1 cube of chicken or vegetable bouillon
1 small strip bacon (plus as many as you like for garnish and eating on the side)(you can also leave this out if you're vegetarian and it will still be good)
1 onion, peeled and quartered
1 clove garlic, peeled and halved
15cl (3/4 cup) heavy cream
Let the white coco beans soak for 24 hours in cold water before cooking.
Put the beans in a large pot with the thyme, bay leaf, bouillon cube, bacon strip, onion, and garlic. Cover with water, pepper to taste and bring to a boil. Lower the heat and let simmer 45 minutes.
Take out the bay leaf and the strip of bacon and purée the rest, incorporating the cream. Salt moderately and serve hot.