Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
20
There’s supermarket crab pate to be used up. On toast, with slices of cucumber and a dollop of my homemade cucumber pickle.
Followed by slow roast shoulder of lamb with roast butternut squash and broad beans. And gravy - enhanced with a splash of pomegranate molassses (which we seem to add to every gravy these days. And mint sauce (from a jar - it’s far too early for the mint in the garden to be showing signs of life.
For dessert, a Nigel Slater recipe from “Real Fast Puddings” . Chunks of eating apples simmer in a pan along with 50g butter, a little honey, pinch of cinnamon and raisins. It gets poured over ice cream (we have Green & Black’s vanilla)
Thank you naf! We only drink wine on the weekends (Friday, Saturday, & Sunday). We are fortunate to have a lot of BYOs in NJ, and I bring my wine (and wine glasses ) to the restaurants when we dine out on Saturday & Sunday.
By the way, that dinner you had at l’Arcane last night looked spectacular, with beautiful wine pairings! The pictures you took were beautiful. I could almost taste the food from the pictures
We dodged a snow-bullet here in the Boston area this morning. Let’s see if we can do the same on Monday morning, although I don’t think we can avoid the freeze that’s hitting after that. Anyway, last night was chicken marsala on fresh rotini. Unfortunately, most of the sauce and mushrooms got lost in the rotini, so the dish looks a lot drier than it was. Simple blanched buttered green beans and crusty ficelle on the side. Next time I’ll use more mushrooms.
Spent the day with my wife walking the causeway and a piece of sand called honeymoon island in my town of Dunedin. Probably 12-14 miles. Small breakfast, no lunch, lots of water, so ready for dinner.
Prepped 2 chickens when we got home, split them in half and seasoned them with a salt/sugar mix to rest overnight before hitting the smoker tomorrow. Cooking for my son, his girlfriend and my BIL. Then settled down to making dinner. Simple bagged Rana brand mushroom ravioli which was topped and mixed with butter sautéed sliced brown mushrooms, fresh thyme and a generous spill of 2014 Kosta Browne Sonoma Coast Pinot and side salad. The ravioli was delicious with that mushroom sauté.
My kombucha has been giving me such troubles ever since having to start over again with new scoby in January, but finally have everything on point again and back to the right flavor and carbonation. Hard to tell from photo but this one was extra fizzy with baby bubbles like champagne :)) lemon ginger flavor with a tiny bit of maple instead of sugar for the second ferment
Fancy salad tonight! Found some local organic herb mix greens on special clearance, added some to my usual iceburg since i need some crunchy lettuce in there too. Plus cucumbers, olives, sunflower seeds and cilantro