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 03:40 pm (UTC)There have been radio series (both in the US and Canada), two television series, and the books are still in print (In part because of the most resent series).
There are elements of Wolfe in Spenser (though I've had more success deriving recipes from the latter than the former).
The skill is so-so, some things are matters of knowledge, tempered with experience, some are just tricks.
TK