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 10:40 pm (UTC)There was one book set at some kind of gourmet's convention, with the dishes described in pornographic detail and a few of the recipes in the back.
Dang though, your post really set off some nostalgia for me. I was completely addicted to Rex Stout in High School, and I think he's the first person who made me interested in cooking.
no subject
Date: 2007-04-12 03:08 am (UTC)Fritz Brenner, swiss, with french affectations; keeps a boar's head he shot in the Vosges, as well as a pot which was, purportedly, used by Julius Caesar's cook on campaign.
TK