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 07:18 pm (UTC)Campbell's is ok, but the boxed soups of TJs have replaced it (and Swanson's chicken broth) as the ready-made stock of choice.
Maia's comfort food is cheap mac and cheese (referred to as cardboard), and tuna salad; heavy on the celery and pickles, light on the tuna and mayonnaise.
TK