(no subject)
Today was my first free Saturday in a while so I spent most of it puttering around the kitchen. We've been watching too much Alton Brown, so I made a pork wellington, and a cheese souffle. The pork wellington was ok, but underwhelming. I like the pork wrapped in sage and proscuitto better. The cheese soufflé was very good. I'm not certain it was a good soufflé, I've never had a cheese soufflé before and the top of it looked like a badly pocked asteroid. But it's hard to go wrong with baked cheese. It was like what a really good quiche wants to be when it grows up. I also made GM's Grandmother's coffee cake. His mom gave me the recipe when we were visiting her a few weeks ago. It's very good for something so simple. She gave me several of her mother's cookbooks. I must remember to make chocolate rocks for her sometime soon.
I really should have spent the day taking care of the yard. The roses need deadheading, and all the beds need weeding. Hopefully I'll do that tomorrow.
Breakfast Cake (by Clara Koehler)
4 Tbl butter
1 egg
1/2 cup milk
1 cup sifted bread flour
1/2 c sugar
3 tsp baking powder
1/2 tesp salt
2 Tbl sugar
1/2 tesp cinnamon
Melt butter, cool slightly and mix with egg and milk. Sift dry ingredients together several times. Pour liquid ingredients into sifted dry ingredients and stir only long enough to smooth out lumps. Pour batter into greased metal baking pan and sprinkle 2 Tbl sugar and 1/2 tesp cinnamon over unbaked cake.
Bake 12-15 minutes in 375F oven.
On Sunday I made duck stock, possibly for some future risotto. I also made caul-wrapped and roasted meatballs of ground duck, 1) with raspberry jam 2) with major grey's chutney 3) with an orange-honey grilling sauce from Williams Sonoma. All were ok, but the raspberry was best. Might use it for the DDG dinner next January, GM suggested a savory raspberry sauce for the meatballs. I'll see what I can do this summer and try to freeze some of it. Next time, I might try orange marmelade, or a cherry jam. Orange marmelade and an seville orange sauce might be more seasonally appropriate for January.