butter, cream, sugar
Once upon a time, I told one of my budding bakers (Amy, it was) that it is easy to make food delicious if you use lots of butter, cream, and sugar, and that the real skill is if you can make delicious food that is not full of those things. Well, today, I guess I didn't use much skill. But it sure tasted good.
I took a menu straight from Vegetarian Pleasures, because I didn't feel like doing a whole lot of planning from scratch, and I know that the author is a reliable guide. (And because she lives not far from here, she always uses ingredients readily available to me.) Unfortunately, my haste in grabbing her "elegant menu" meant I didn't look at the recipes very carefully. The tiniest bit of common sense should have told me I needed to make the paté ahead of time.
We ate without the paté tonight, but it smells delicious and looks wonderful, and will make a terrific basis for tomorrow night's dinner!
The highlight of the meal, believe it or not, was the brussels sprouts. (We're still using the ones from the garden!) They were steamed, then tossed with butter, lemon juice, and tamari, and my mouth is watering now from thinking about them. Best were the large sprouts that were cut in half, because they absorbed more of the sauce.
I took a menu straight from Vegetarian Pleasures, because I didn't feel like doing a whole lot of planning from scratch, and I know that the author is a reliable guide. (And because she lives not far from here, she always uses ingredients readily available to me.) Unfortunately, my haste in grabbing her "elegant menu" meant I didn't look at the recipes very carefully. The tiniest bit of common sense should have told me I needed to make the paté ahead of time.
We ate without the paté tonight, but it smells delicious and looks wonderful, and will make a terrific basis for tomorrow night's dinner!
The highlight of the meal, believe it or not, was the brussels sprouts. (We're still using the ones from the garden!) They were steamed, then tossed with butter, lemon juice, and tamari, and my mouth is watering now from thinking about them. Best were the large sprouts that were cut in half, because they absorbed more of the sauce.