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pecuniumI made dinner, with some help (Rebecca was a trouper, it's wonderful to have a sous chef). The menu was simple, pork chops, with a shallot horseradish cream sauce, mashed potatoes (to which she added a dash of nutmeg) bread (made from a TJ's pizza crust we'd not made pizza with the previous week; it had been aging in the fridge), and stuffed mushrooms (small portobella).
She kneaded the bread. I put cream on the stove to start reducing, and chpped a couple of shallots, which were tossed in the cream. The bread went into the oven while she cut potatoes, and I cit a leek into quarter slices (take to longitidunal cuts in the leek, and latitudinal slices until you think the resutant pieces are too green).
Leeks into a dollop of butter. She cleaned the mushrooms and pulled the stems, then she snapped some asparagus. I sliced the asparagus fine, and then tossed it in with the leeks. When they were just short of mushy, we pulled the mixture from the fire and used it to fill the mushroom caps.
Added a healthy dollop of creamed horseradish to the cream/shallot mix and pulled the bread out. Put a pan on to heat the chops. Crusted one side with cracked pepper, and put that side down in the pan.
Pulled the chops when they were done, plated the lot (bread, mushrooms, potatoes, chops), dressed the chops and the potatoes and served. It took about an hour (which was 30 minutes less than if I'd been doing it all myself. We got to chat, and amuse ourselves (with wine, and belgian ale, and tasting the food in process).
And it was a good meal (the mushrooms were the belle of the ball; and we both thought of using the asparagus that way).
She kneaded the bread. I put cream on the stove to start reducing, and chpped a couple of shallots, which were tossed in the cream. The bread went into the oven while she cut potatoes, and I cit a leek into quarter slices (take to longitidunal cuts in the leek, and latitudinal slices until you think the resutant pieces are too green).
Leeks into a dollop of butter. She cleaned the mushrooms and pulled the stems, then she snapped some asparagus. I sliced the asparagus fine, and then tossed it in with the leeks. When they were just short of mushy, we pulled the mixture from the fire and used it to fill the mushroom caps.
Added a healthy dollop of creamed horseradish to the cream/shallot mix and pulled the bread out. Put a pan on to heat the chops. Crusted one side with cracked pepper, and put that side down in the pan.
Pulled the chops when they were done, plated the lot (bread, mushrooms, potatoes, chops), dressed the chops and the potatoes and served. It took about an hour (which was 30 minutes less than if I'd been doing it all myself. We got to chat, and amuse ourselves (with wine, and belgian ale, and tasting the food in process).
And it was a good meal (the mushrooms were the belle of the ball; and we both thought of using the asparagus that way).
