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pecuniumDanish is proceeding apace.
This is the first time I've really needed the rolling pin Maia bought me for Christmas. There are times I think she buys/makes me kitchen equipment for the same reason men buy lingerie.
If the recipe is right, I ought to have about 20 of them coming out of the oven ca. 1100.
Anyone who wants to come over for breakfast, just let me know.
Since this seems to be much easier than one might think, I may take a stab at pastry sometime soon. I think a freezer might be a good idea first, otherwise I'll have to plan an entire dinner around it.
Hrmn...
Escargots bourguignonne, in pastry cups, rolled lamb en croute (a wonderful bit of optical food, leg of lamb is butterflied by the butcher, so the shin sticks out. Into the roast one places a potato, or two, which has been cored, and filled with a carrot, so the image, when it's carved is as though the bone has been sliced, as well as the meat One can use the bone to make stock; or a demi glace to sauce the meat), and then napoleons for desert.
Dry white with the soup the snails, some Amarone with the roast, more of the white with the salad and a TBA with the cheese, after the napoleons. I'd probably add asparagus, and some slivered tomatoes on the side. For salad, a variation on an endive salad from Mon Grenier. Pecans, mustard vinaigrette,slivered belgian endive on a bed of butter lettuce. For Maia I will leave off the blue cheese, for the rest of us I might make it with stilton.
Right now I hear the timer beeping, so I have to go and roll it out again, fold it in thirds and put it back in the fridge for another hour. I think when that is done I'll make some somen and drink some sake.
See you in the morning.
This is the first time I've really needed the rolling pin Maia bought me for Christmas. There are times I think she buys/makes me kitchen equipment for the same reason men buy lingerie.
If the recipe is right, I ought to have about 20 of them coming out of the oven ca. 1100.
Anyone who wants to come over for breakfast, just let me know.
Since this seems to be much easier than one might think, I may take a stab at pastry sometime soon. I think a freezer might be a good idea first, otherwise I'll have to plan an entire dinner around it.
Hrmn...
Escargots bourguignonne, in pastry cups, rolled lamb en croute (a wonderful bit of optical food, leg of lamb is butterflied by the butcher, so the shin sticks out. Into the roast one places a potato, or two, which has been cored, and filled with a carrot, so the image, when it's carved is as though the bone has been sliced, as well as the meat One can use the bone to make stock; or a demi glace to sauce the meat), and then napoleons for desert.
Dry white with the soup the snails, some Amarone with the roast, more of the white with the salad and a TBA with the cheese, after the napoleons. I'd probably add asparagus, and some slivered tomatoes on the side. For salad, a variation on an endive salad from Mon Grenier. Pecans, mustard vinaigrette,slivered belgian endive on a bed of butter lettuce. For Maia I will leave off the blue cheese, for the rest of us I might make it with stilton.
Right now I hear the timer beeping, so I have to go and roll it out again, fold it in thirds and put it back in the fridge for another hour. I think when that is done I'll make some somen and drink some sake.
See you in the morning.
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no subject
Date: 2005-03-15 03:14 am (UTC)You're going to have to start a picture gallery for your food porn posts...
no subject
Date: 2005-03-15 05:21 am (UTC)TK
no subject
Date: 2005-03-15 05:27 am (UTC)There are far too many parens in that paragraph...
no subject
Date: 2005-03-15 04:27 pm (UTC)I'm too lazy to do that.
TK