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10-12-2014, 06:52 AM #1091Modern Day Peasant
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Just a tip. When I serve it up, I pile every thing (yes cut up the long pieces) On top of the spuds and then pour olive oil and fresh herbs or gravy over the top of it. A butter sauce can be the gravy or any kind O sauce for that matter...Cheese,Pesto,Cream, Hollandaise etc ........
Originally Posted by TheGeek
Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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10-12-2014, 07:04 AM #1092Fizzy Laces Connoisseur
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I toyed with the idea of chopping up the asparagus, then decided lay them out as a bed to the veg, then I didn't lol. Originally Posted by Nightblade
Just a tip. When I serve it up, I pile every thing (yes cut up the long pieces) On top of the spuds and then pour olive oil and fresh herbs or gravy over the top of it. A butter sauce can be the gravy or any kind O sauce for that matter...Cheese,Pesto,Cream, Hollandaise etc ........
I used a veg stock, which I reduced down with a dash of white wine as a sauce, it worked out pretty nice.
GeekNightblade likes this.
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10-12-2014, 07:13 AM #1093Modern Day Peasant
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I still gotta eat tonight. And I got a spud as luck would have it and cream. well see what happens.
Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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10-12-2014, 09:02 AM #1094Modern Day Peasant
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Delivery meets homemade:........Just didn't wan't to make a big mess tonight. So Turkey & Ham Sammie w/lettuce ,tomato ,Provolone cheese,mayo on white bread. Waldorf salad a la Nightblade(apples,cucumber,raisins,radishes,honey, mayo,cider vinegar,sesame seeds and a dash of dill, side of Sicillian olive(my favs) and dill chips (good ones not the blah kind). Oh yes and a fresh pot of French press Gavalia light roast in the Diner mug.
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Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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10-12-2014, 05:04 PM #1095Senior Member
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Sunday dinner:
Duck breast in a honey- orange and soy glace, served with white bean purèe, tarragon carrots and pickled red cabbage. Please excuse the horrible picture. My phone camera is not so very good, I am afraid.
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10-13-2014, 01:04 AM #1096Senior Member
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Thanked: 73 just wanted to share tonight's dinner with you guys..
Making a Bolognese tonight, used a 80/20 ground beef, look at all that beautiful fat!
I make it old style with mirepoix, red wine, and about 8 hours of simmering on low...
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10-13-2014, 06:36 AM #1097Modern Day Peasant
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Luca Brasi would've been proud. ......But, he's sleepin with the fishes doncha know. Originally Posted by RMarsh
Making a Bolognese tonight, used a 80/20 ground beef, look at all that beautiful fat!
I make it old style with mirepoix, red wine, and about 8 hours of simmering on low...Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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10-13-2014, 03:43 PM #1098Senior Member
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If I were of Italian descent I would call it gravy, but alas I am far too Anglo to pull it off...
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10-13-2014, 08:30 PM #1099Modern Day Peasant
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Not too many folks know that tidbit of info. Good for you. My best friends Hubby calls it Gravy......He makes a pretty damn good one too. Originally Posted by RMarsh
RMarsh likes this.Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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10-16-2014, 12:25 AM #1100Senior Member
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You might have to read here to understand this post.
http://straightrazorpalace.com/brush...ml#post1405730
Peppered shrimp ready to go in the oven. Mmmmm!
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