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What is/was for dinner?
- Thread starter Gutwrench
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Sweeeeet! I looked up Seattle Chocolate and boy those look really good.
Perusing recipes for mushrooms with pasta, or mushroom risotto.
Yes, I have plenty of mushrooms to hand.
Yes, I have plenty of mushrooms to hand.
A few months ago a friend sent a sample box of their chocolates. I’m no chocolate expert but feel it’s good and the variety of flavors interesting. So I reorder from time to time.
Dinner took the form of pasta and homemade mushroom sauce.
The mushroom sauce comprised finely diced shallots and several cloves of very finely diced garlic, sautéed gently in a mix of some olive oil and a generous amount of butter, until soft.
Then, the roughly chopped mushrooms were added (as was more butter), and seasoned with sea salt and freshly ground black pepper, and allowed to soften and cook down.
Next to be added was a generous glass of white wine, which was cooked down, at a rapid boil, then, - with the heat reduced to a serious simmer - some double cream was added, stirred through, as were several ladles of the glorious starchy pasta cooking liquid, and allowed to blend, marry and meld.
When this lot had blended beautifully, the (cooked) pasta was added, stirred through, (heat further reduced) whereupon a generous amount of freshly grated (by me) Parmigiano Reggiano was also added and slowly stirred through.
This was when dinner was served - at a table adorned with a table cloth, place mats, napkins (Swedish, cotton), proper crockery, proper cutlery, a water glass, and a wine glass - and consumed with considerable pleasure.
The mushroom sauce comprised finely diced shallots and several cloves of very finely diced garlic, sautéed gently in a mix of some olive oil and a generous amount of butter, until soft.
Then, the roughly chopped mushrooms were added (as was more butter), and seasoned with sea salt and freshly ground black pepper, and allowed to soften and cook down.
Next to be added was a generous glass of white wine, which was cooked down, at a rapid boil, then, - with the heat reduced to a serious simmer - some double cream was added, stirred through, as were several ladles of the glorious starchy pasta cooking liquid, and allowed to blend, marry and meld.
When this lot had blended beautifully, the (cooked) pasta was added, stirred through, (heat further reduced) whereupon a generous amount of freshly grated (by me) Parmigiano Reggiano was also added and slowly stirred through.
This was when dinner was served - at a table adorned with a table cloth, place mats, napkins (Swedish, cotton), proper crockery, proper cutlery, a water glass, and a wine glass - and consumed with considerable pleasure.
This evening, I’m enjoying a choice of French cheeses and crackers with a small glass of port. The others are indulging in something else, but this was all I felt like having. Quite delightful, too.
Sounds delicious.
Do enjoy.
What were the cheeses?
French cheeses (especially some of their stunning blue cheeses, such as Bleu des Causses, Roquefort, Forme d'Ambert, Bleu d'Auvergne among others) go amazingly well with port.
A favourite dish from the French region bordering Geneva (High Savoy or Haute Savoie). Usually had it with Reblochon one of my preferred cheeses.
So what's in the stew? This is time for stews and soups with the chill and cold enveloping us.
Today, I'll be having smoked and salted haddock (type of cod) in plain white saus and baked cauliflower with cheese. And potatoes, of course - always the "taters". Locally grown and especially tasty this year, I think.
You lucky, lucky b***ard (L.o.Brian), I'm lactose intolerant and I miss those cheeses so much. Also, and maybe in particular; our norwegian brown goat's cheese (Gudbrandsdalsost).
Actually, that is an extraordinary cheese, with a strange - and somewhat sweet - flavour and texture.You lucky, lucky b***ard (L.o.Brian), I'm lactose intolerant and I miss those cheeses so much. Also, and maybe in particular; our norwegian brown goat's cheese (Gudbrandsdalsost).
Agreed.
This is the time of year to consult some seriously good stew and casserole recipes.
Yes. It's the time for 'Fårikål'. Kind of national dish in Norway. Simply means sheep (lamb) in cabbage, and is super-easy: 1 whole cabbage cut in 4-8 pieces, two pounds of meat in slices, placed in a big pot with alternating meat and cabbage, some butter, salt and pepper, also whole black pepper., and enough water to cover up to 2/3 of the content. Let it stew for 2.5 hours, and enjoy. May be even tastier on warm-up the next day. I make it every year. I luv' it.
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Sounds delicious; I'd imagine that it would taste even better if one used stock, instead of water.
I love winter recipes that feature cabbage.
What cut of lamb is used in this dish?
The butter, spices and most of all the meat and marrow provides a rich stock, I promise.
It's commonly known as a 'poor man's' dish from olden days, (hence the use of the word sheep instead of lamb), and therefore the less expensive animal parts are supposed to be used. This meat is also known to be fatter and more tasty than the neater parts. I don't care, I use "lambs thigh" (don't know the english term), a little less slivers to wade thru.
Excellent.
In English, I'd imagine that rather than "sheep" (still less, the posh-sounding "lamb"), the term used - and now, hardly ever seen, not least on account of its connotations with "poor people's cuisine", is - or, would have been - "mutton".
Agree completely.
Yes, this also applies to other meats; with long, slow, cooking, some of the cheaper cuts (such as shin of beef on the bone, for example which is what I use when a dish calls for beef - and is far, far tastier than so-called stewing beef) offer up meals that are a lot more delicious, and much more flavoursome than many of the better known cuts.
Credit to where credit's due:
My mother.
What I know about preparing food, I learned from her.
She'll be 80 next year.
I love you, mamma. ❤️
My mother.
What I know about preparing food, I learned from her.
She'll be 80 next year.
I love you, mamma. ❤️