We are onboard Vingilótë!
We are onboard Vingilótë! With the help of many people across the country, our catamaran has made her way from Florida, to Canada, to Port Townsend WA where we finally rejoin her! A lovely dinner...
Category: Food
Brunch: Dutch babies…
Brunch: Dutch babies, made by Irene, in my vase butteted, dusted with powdered sugar, then sprinkles with lemon juice, French scrambled eggs with Cointreau (Total Wine last weekend didn't have...
First food course: cream of mushroom soup
First food course: cream of mushroom soup. White and red onion sautéed in butter, then the chopped mushrooms with some thyme, black pepper, and lemon juice. In the meantime, the stems drawing out in...
Two smoked pork shoulders…
Two smoked pork shoulders, bone removed from each and set aside for split pea soup, the rest cut in slabs. One each in the sous vide for dinner, the rest vacuum packed and going into the freezer.
And so it begins ..
And so it begins ... A sherry before (starting to cook) dinner: my "go and pick up the spare keg of cider" at Total Wine got a bit out of hand.
Irene made egg crowns on toasts of the sourdough bread I mad
Irene made egg crowns on toasts of the sourdough bread I made yesterday and crepes filled with drained cottage cheese.
We spent two weeks or so resurrecting our somewhat neglected sourdoug
We spent two weeks or so resurrecting our somewhat neglected sourdough starter. Last night I saw what we had made and it was very good. In a good 8 hours it more than doubled. I transferred it to the...
Brunch: scrambled eggs with blanched then cut spinach…
Brunch: scrambled eggs with blanched then cut spinach, slow fried mushrooms, and Julienned, fried up homemade bacon. Served on Kerrygold buttered homemade rosemary thyme parsley garlic bread. Note: I...
Cook’s snack: leftover mushroom and lardons on buttered Dutch ryebread
Cook's snack: leftover mushroom and lardons on buttered Dutch ryebread.
Today’s brunch. Quartered white mushrooms gently fried in parsle
Today's brunch. Quartered white mushrooms gently fried in parsley infused olive oil with some thyme added, refrigerated until it is a solid, then the lardons fried in it with a bit of extra bacon...