OOP Re: SC - Queen Slug had the Vapors?
Nick Sasso
njs at mccalla.com
Thu Oct 21 10:01:14 PDT 1999
Hi folks,
Just something a bit different. I did a "Thank You" dinner
party a lady I know wanted to hold for some people that were
giving her a room until she got her apartment.
The man is strictly meat and potatoes and his wife is very
adventurous and I wanted to satisfy both appetites.
So here is the dinner we did:
Standing rib roast rubbed with cubebs, sea salt and garlic.
with a horseradish mayonaisse.
Peas and baby carrots simmered in a curry coconut milk sauce.
Twice baked potatoes
Grilled portabellas in a sauce made from the pan drippings and
thickened with almond flour.
Steamed asparagus with hollandaise.
Served with a very nice dry Tuscan wine.
Dessert was coffee and tropical fruit tarts.
It had a nice balance of exotic and down home and they both
really enjoyed it
Okay, other than a pat on the back I do have a point. Has anybody
thought about thickening a sauce with almond flour? It turned out
wonderful.
Another thing. One of my students and best friend was announced to
be knighted last weekend. So I have volunteered to cook his vigil's
"Last Unanswered Buffet". He wants Portuguese and Danish dishes.
Any ideas? I'm thinking the closest I can come to Portuguese would
be Andelusian. Maybe the cold almond gazpacho.
Anyway this should be fun.
Later,
Gunthar
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