A bit of food
Apr. 10th, 2007 11:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumToday I did a little cooking.
While I was in Sierra Vista, I stopped at the Habitat for Humanity thrift shop.
It had a book I was looking for, and have been for ages.
The Nero Wolfe Cookbook.
Someday, just to say I did, I will make Capon Souvaroff. It calls for 1 1/2 pounds of pate de foie gras and 8 black truffles.
Truffles are amazing. Forget the comments people make of them being like mushrooms. They are to mushrooms what a modern car is to a horse-drawn carriage; related, but radically different.
A truffle is smokey, earthy and musky. It's dense, and in chunks has a fleshly solidity, it doesn't squish.
TJ's has a truffled cheese, but (for reasons of cost) have enough truffle in it.
But heat will make things more noticable. So I used it to make grilled cheese sandwiches, with buttermilk bread, the sweetness as counterpoint. To go with it I made modified some tomato soup. Some fresh oregano, and a dash of cumin.
It was very good, a pleasant, related, counterpoint to the sandwich. Some white wine would have gone well, but the Red Tail Ale I had was nice, as an afterwards.
While I was in Sierra Vista, I stopped at the Habitat for Humanity thrift shop.
It had a book I was looking for, and have been for ages.
The Nero Wolfe Cookbook.
Someday, just to say I did, I will make Capon Souvaroff. It calls for 1 1/2 pounds of pate de foie gras and 8 black truffles.
Truffles are amazing. Forget the comments people make of them being like mushrooms. They are to mushrooms what a modern car is to a horse-drawn carriage; related, but radically different.
A truffle is smokey, earthy and musky. It's dense, and in chunks has a fleshly solidity, it doesn't squish.
TJ's has a truffled cheese, but (for reasons of cost) have enough truffle in it.
But heat will make things more noticable. So I used it to make grilled cheese sandwiches, with buttermilk bread, the sweetness as counterpoint. To go with it I made modified some tomato soup. Some fresh oregano, and a dash of cumin.
It was very good, a pleasant, related, counterpoint to the sandwich. Some white wine would have gone well, but the Red Tail Ale I had was nice, as an afterwards.
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no subject
Date: 2007-04-11 10:26 am (UTC)I poked through it a while ago, and was faintly ill at most of the recipes even though I usually like high fat food. I may have been overestimating how much of each dish one is supposed to eat. However, it recommends baking corn--you peel the husk back, strip off the silk, then wrap the husk back around the ear, and bake it. This works.
no subject
Date: 2007-04-11 03:43 pm (UTC)Most of the dishes are meant for smaller portions. I may, at some point, try to make, not a capon Souvaroff but a couple of gamecocks. That can probable be done with 1/3 lb of pate, and 2 truffles, which would still be pricey.
The only problem is whom to eat it with, as Maia likes neither of those things.
TK