I will turn my back on the kitchen more often. It's so good to be surprised and inspired at your own dinner table.
Sunday, June 26, 2011
Fed Up in a Good Way
I have had the great good fortune of being cooked for regularly over the past month. The family sous chef has taken over the kitchen and the back issues of Cuisine magazine, and tackled some totally amazing dishes. These are bigger commitment dishes than I usually muster the energy for, but the extra time and ingredients made for some wonderful and memorable meals.
Venison with black cherry relish, shallot and red wine gravy, carrot and parsnip mash, and steamed broccoli.
Roast beef with wild mushrooms, steamed spinach and a salad.
Braised chicken thighs with peas, fennel and prosciutto and another amazing mash... sweet potato mash with shallots.
I will turn my back on the kitchen more often. It's so good to be surprised and inspired at your own dinner table.
I will turn my back on the kitchen more often. It's so good to be surprised and inspired at your own dinner table.
I got cooked for tonight - I rarely give up my spot in the kitchen but I was exhausted, and it was a nice feeling to have a hot plate set in front of me. All your meals look gorgeous - parsnip and carrot mash is so good! Haven't had it in too, too long.
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