Dinner

May I say -- of course I may, it’s my damn blog -- that I outdid myself tonight? For my Favorite Editor, who I haven’t seen in months, I made a dinner of turkey cutlets, pureed purple-skinned carrots with a touch of Grade B maple syrup (why bother with that other stuff?), and a cauliflower-fennel-onion gratin. Yes, I was paging through Bittman's How to Cook Everything Vegetarian. Damn, was it good! (Know that I am my own harshest critic when it comes to my owncooking, but when invited to partake of the food of others, I am the model of graciousness; it’s all good, since it's the host's gift to me and who am I to gainsay it?)

Favorite Editor brought a bottle of Pinot Noir that we did justice to, and Brooklyn's own Erica provided the best of all possible chocolate dipped macaroons, which went with a pear for dessert.

The picture, so egg-like, is of two tbs of flour, for the béchamel for the gratin. Lately, I've taken to adding sauteed onions to the bechamel along with the nutmeg. Definitely.