We recently got a blu-ray player so we’ve been building our library of discs and just discovered they’re releasing cheap James Bond collections. I am a huge Bond fan and have always wanted to own all of the movies so we’re buying them whenever we see them. I think the best way to watch Bond is to watch a bunch in a row, you must saturate yourself in suave. There have been a few different Bonds and here’s how I order them in terms of awesomeness: 1. Sean Connery (except for Never Say Never Again because he’s too old) 2. Roger Moore 3. Pierce Brosnan 4. Daniel Craig 5. Timothy Dalton 6. George Lazenby (extra minus points for the waste of the best Bond girl ever, Diana Rigg with the lamest Bond ever). But I digress; I also like to cook while watching a movie, especially when I’m making bread or pot stickers or anything that has a few steps and waiting time.
I’ve been going through my Gourmet mag collection, rereading the wonderful articles, drooling over the amazing photos and grieving it’s demise. Come back Gourmet!!!! Come back!!! Anyway, I’ve been getting re-inspired and an article about middle eastern cuisine that included a fun recipe for Algerian Flatbread caught my eye. I had almost all of the ingredients and decided to give it a go. We threw on Thunderball and I got doughy! I’m not going to post the recipe but you can get it here. The only thing I would change is to increase the spices a bit as the flavour didn’t really come through that much. It was tasty though and great for dipping, we used guacamole but hummus would be good too.
We had a bunch of vegetables in the house and one of the blogs I like to follow, Lark & Linen had a post a few weeks ago about cream of broccoli soup and I’ve been thinking about it a lot. I grabbed some half and half and made some up. It was super easy so I’ll just describe what I did rather than make a formal recipe.
Chop up 2 carrots, 2 celery stalks, half an onion, 3-4 garlic cloves and 3 broccoli crowns. Saute in a large pot, cover with water and a pinch of veg boullion. Simmer until the veg are soft, ladle into a blender in batches and puree (be careful with the hot liquids). Whisk in 1/2 – 2/3 cup of half and half, salt pepper to taste and voila! Soup! Easy and yummy, I’m going to make more today with zucchini instead of broccoli. You could also add some parmesan. There’s no pics because I forgot and we ate it all! I did manage to get a couple of shots of the broccoli pre-soup however.Give it a try and you won’t regret it!