Kitchen diary, menu etc
Jan. 25th, 2014 05:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceSo: Andrew and Celia are due in ten minutes. Give or take.
I have made sorrel soup, largely by simmering carrot and onion and celery in butter first and then in a rather good chicken stock with a couple of handfuls of rice. Once that was all tender, I whizzed it up with lots of sorrel from Katherine's garden. It's pleasantly green to look at, and actually pleasantly green to taste.
I have made poppy-seed dinner rolls, at the second time of asking. Treated properly, the yeast was heroic in its rising and the time factor was not an issue. What was an issue was that I couldn't find my second oven glove, and turning a sheet of pull-apart rolls off a scorching baking tray onto a cooling rack is hard one-handed. I kinda squashed the rolls, and am upset.
The lamb shanks have simmered for hours in wine and citrus juices; I rather like the sauce, tho' that may just be me.
I have baby cauliflowers standing by to roast with garlic; and fingerling potatoes are being skillet-roasted as we speak.
That's about it. I meant to buy olives for nibbles, but I forgot. If people want dessert, I have Christmas pudding that can be sliced and fried in butter, without any of that cream-or-brandy-butter anxiety for we have both.
We have lots of wine. I think we're going to be okay.
I have made sorrel soup, largely by simmering carrot and onion and celery in butter first and then in a rather good chicken stock with a couple of handfuls of rice. Once that was all tender, I whizzed it up with lots of sorrel from Katherine's garden. It's pleasantly green to look at, and actually pleasantly green to taste.
I have made poppy-seed dinner rolls, at the second time of asking. Treated properly, the yeast was heroic in its rising and the time factor was not an issue. What was an issue was that I couldn't find my second oven glove, and turning a sheet of pull-apart rolls off a scorching baking tray onto a cooling rack is hard one-handed. I kinda squashed the rolls, and am upset.
The lamb shanks have simmered for hours in wine and citrus juices; I rather like the sauce, tho' that may just be me.
I have baby cauliflowers standing by to roast with garlic; and fingerling potatoes are being skillet-roasted as we speak.
That's about it. I meant to buy olives for nibbles, but I forgot. If people want dessert, I have Christmas pudding that can be sliced and fried in butter, without any of that cream-or-brandy-butter anxiety for we have both.
We have lots of wine. I think we're going to be okay.
(no subject)
Date: 2014-01-26 02:14 am (UTC)You remind me of James Beard, whose favorite treat was griddle-toasted (sliced, split, buttered, put on hot buttered industrial griddle) angel's food cake at a Woolworth's lunch counter. Surely the height of decadence.