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Cooking up a fool storm

I am just cooking like a whirlwind: we're going over to see some friends tomorrow for games and possibly movies. Since they're very kindly hosting, I offered to cook. I'm making:

Hors d'oeuvre: Herb-parmesan cheese ball rolled in toasted pecans and smoked almonds
Salad: Arugula with peppers and tomatoes (straight from my dear co-worker's garden), drizzled with homemade balsamic vinaigrette and shaved Pecorino cheese
Entrée: Pork with artichokes and capers, served over Great-Aunt Ruth's brown rice casserole (I added portobella mushrooms; I don't think she'd mind)
Dessert: Amaretto pound cake with fresh strawberries and crème Chantilly

I've just pulled the cake out of the oven, and it smells divine. It's going to be hard to resist come breakfast time tomorrow.

I really hope everything turns out well and that they'll like it. I've made everything other than the dessert at least once before, so I feel reasonably confident.


( 10 comments — Leave a comment )
Sep. 23rd, 2006 11:36 am (UTC)
Personally, I'm drooling in anticipation. It sounds absolutely divine!
Sep. 25th, 2006 11:42 pm (UTC)
Well, you were awfully gracious and generous to let me share your kitchen! I can honestly say that I've never cooked in a kitchen that came equipped with a pop-up beagle before. :) We had fun!
Sep. 23rd, 2006 06:41 pm (UTC)
Sep. 25th, 2006 11:43 pm (UTC)
I'm pleased to say that it got a pretty warm reception: the cheese ball got completely demolished, and people went back for seconds on the casserole and the pork.
Sep. 24th, 2006 09:12 pm (UTC)
Now YOU are the sort of person I think is absolutely wickedly wonderful in your appreciation for and ability with, food.


it's lucky that i am not living near you or else you might have me clammering on your door such is the delicious description of your meals - sighs heavily.

Oct. 4th, 2006 02:35 am (UTC)
You are too kind, and I would be delighted to cook for you, were you in proximity. :)
Oct. 4th, 2006 10:34 pm (UTC)
*boards plane with empty suitcase*
Sep. 25th, 2006 04:36 pm (UTC)
Ditto here
Funny you should mention that. Now that we have a fully functioning kitchen again, I've been cooking more, and I've forgotten how much I loved it.

My favorites are, as usual, the deserts. Last weekend I tried a new recipe: Chocolate Bread Pudding. I served it with whipped cream and caramel sauce. Turned out pretty good, but next time I make it I'm switching the coffee liquor for Grand Marnier.

This weekend, I revived my own personal spin on sweet potato pie, which involves coriander, cardamom, whipped egg whites, and some grated orange rind. Oh, and I made my own crust. Shortbread crust, to be exact, from the new Joy Of Cooking.

Just thought I'd share.
Sep. 25th, 2006 11:36 pm (UTC)
Re: Ditto here
I dearly love bread pudding, and I think the Grand Marnier sounds like a terrific addition. I'm a fan of chocolate paired with orange.

Your sweet potato pie, as always, sounds like heaven!
Sep. 25th, 2006 11:38 pm (UTC)
Re: Ditto here
Oh, and while you're here, do you like the new Joy of Cooking? I know they're releasing some sort of special edition this year that's sort of a blend of the old version and the new, or something like that.

I'm very glad you decided to stop by and share! It's good to be planning for the day when the Triumvirate produces a joint cookbook. :)
( 10 comments — Leave a comment )


Twin Peaks: Snoqualmie

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