The Incorrigible Glutton

All images belong to the incorrigible glutton.
and then are devoured upon once done.

#6

Gluttons,

GOOD GRIEF. Life has CERTAINLY taken a toll on my online life. I thought i should start off by saying i’m extremely sorry for not having written to the small amount of followers i have. Life has taken me on many paths, and of late, it has recently taken me to New York City, where i’m currently residing in Brooklyn. I think i shall take photos of the food places here, and hopefully learn a thing or two about cooking. 

I’ve been avidly cooking, as i always have, to find some comfort, and also the ritual of going out and buying basic ingredients means that there is some form of normality within my very peculiar life. I will try my best not to take 9 months to write another post.

So for now, dearest dearest friends,

Stay happy, healthy and as always, incorrigibly gluttonous. 

Regards, xx 

Sweets recently made.

#5 Making too much, not enough time to write hnnnnggg

Fellow Gluttons,

I apologise profusely for my lack of presence in the Tumblr-ing world of… tumbling.

I have been quite busy lately, but have still been able to make things here and there.

I promise to keep you up to date with the recipes on the home-made bread, the pear cake and a beef, mushroom and onion pie that i recently made up with some ingredients at the man’s house, and also some palmiers i made for after dinner tea nibbles. Oh, and a lemon meringue too. As soon as i find some time. Next week should do it.

Stay hungry (and incorrigibly gluttonous),
The Incorrigible Glutton

#3

Eggplant Parma with Parmesan Herb Crust 

Serves 5 or 2 starving individuals
This recipe is DEAD easy. Seriously.

INGREDIENTS
2 large eggplants/aubergines, sliced lengthways into 5ths (hehe… aubergines is a funny word)
Olive oil and salt to rub the slices with

Tomato Concasse
2 Tblsp of Olive oil
1/2 red onion, diced finely
2 cloves of garlic, minced
1/2-1 red chilli, finely chopped
1 & 1/2 tins of diced tomato
salt and pepper

Parmesan Herb Crust
3/4 cup of grated Parmesan
1 tsp of dry mixed herbs of choice
1 cup bread crumbs (fine and large) - i recommend you make the breadcrumbs yourself!



METHOD 

1. Pre heat oven at 200 degrees (celsius).

2. Lightly coat a baking tray with some oil.Place the salted aubergine slices on tray.

3. To make the concasse; heat the olive oil in a small pot on a medium heat, and add the onions, garlic and chilli. Saute until onions have softened and caramalised slightly. Increase heat, add tomatoes and once the tomatoes start bubbling slightly, reduce heat and simmer. Add salt and pepper to taste, then take off heat. Leave to cool.

4. To make Parmesan Herb Crust; mix all ingredients in a bowl until everything looks consistently mixed. I do recommend perhaps adding a little whisked egg if you want extra crunch in your crust, but i didn’t and still turned out nicely.

5. ASSEMBLE OH GREAT AUBERGINE CONCASSE AND CRUMBS! Evenly spread out your concasse over the aubergines. If you want a bit more cheezey weezey, grate a little parmezan over it. I wouldn’t recommend too much, as the crust will be quite strong. Sprinkle your crust mixture over the concasse-d aubergines, and drizzle ever so slightly a bit more olive oil to help the cooing process.

6. BUNG IT IN THE OVEN MATE. leave for around 30-45 minutes, or until crust has turned a lovely golden brown. Serve HOT.
 

Here is some fotos of the foodstuffs i made last night.

Dilemma’s Encountered:

-Eggplant Parma doesn’t look so pretty, but tasted nice.    

-Pear Tart did not want to co-operate, so then became Pear Cake 
- I forgot to whip the creme fraiche, so instead of quenelles, it pooled everywhere.

Recipes to come:)

Sincerely,
The Incorrigible Glutton.

#2

Tonight’s menu for a little dinner party that shall be occurring within the residence of the humble abode is as follows;

Home baked bread with orange zest infused olive oil.

Eggplant parmigiana with parmesan herb crust, chunky sweet potato chips and garden salad.

Pear tart with macerated mixed berries, on top of a raspberry chocolate spread and quenelles of creme fraiche.  

Photos and recipes shall be included as soon as i’m done being inebriated.

Yours sincerely,
The Incorrigible Glutton

#1

This blog contribution to the foodie revolution of review and experimentation that has taken over the world since God knows when, (probably the 1920’s, thanks to those insatiable Bright Young Things squandering away daddy’s dosh and having to make their own way in life), is going to be incredibly hard to keep up to date with. There are millions, MILLIONS of food blogs, but it is with great reluctance and great excitement that i join the ranks of those millions, in order to keep up MY ridiculous un-ending stomach for all things lovely to consume and demolish with great gusto.

In this blog, you will expect reviews of eateries my stomach and myself will contest against, some willingly, some forcibly. Recipes of interest, some of a historical nature and some of modern facilities. Some of an experimental nature by yours truly, straight from the kitchen. Expect piczorz of food taken by an aizun. Me.

But most of all, expect (and accept) the incredibly ravenous nature that i am always in a state of. My plate will (almost) always be wiped or licked clean, for i am rarely ever beaten by a meal. I mean this.


So, my dear readers, good luck, well wishes, happy eating, and i’ll see you on the other side of the cake tin.

Sincerest apologies (i ate your loaf of bread whilst you read this),

The Incorrigible Glutton. x