I’ll be teaching a Roman cooking class at my place this Sunday. Ancient Roman.
The plan is to start noonish with stuffed dates and then prep a pork roast and get that in the oven.
While the big hunk o’meat is cooking, we’ll make sauces for it and I’ll let people look through my cookbooks and we’ll make anything that looks intriguing.
I’m thinking there should be lentils and chestnuts… or maybe just lentils (those chestnuts are a pain to skin).
And there’ll be nibbling all the way through.
I made an impulse purchase of a huge, beautiful green papaya, and now I am figuring out what to do with it.
Seriously, the thing is big enough for more than one meal.
I’m thinking 1/4 of it can go into soup.
This recipe is simple, but it’s the most promising one I’ve found so far.
Here is a Filipino recipe for Green Papaya Chicken (Tinolang Manok)
Here is an indian side dish. It says that I can make it without the dal and it’ll just end up looser, but if I make the rice drier, it should all balance out.
OOoooo… or I could make spring rolls! That’ll only happen if it lasts until the weekend and is vaguely ripe when I cut it open, but aside from the herbs and a cucumber, I have all the other ingredients.
I think I do not want to make a chutney or a cold salad-type dish.
But I am certainly open to other suggestions and links.