Friday, October 23, 2009
Tonight's menu
Dinner for seven tonight. A couple of vegetarians in the mix.
Tomatillo salsa and chips
*
Carrot ginger soup
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Ground nut stew with rice
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Cornmeal pound cake, sour cherries, and Swedish cream
The order of battle: I didn’t make the chips. I put the sour cherries in the freezer earlier in the summer, the salsa a couple of weeks ago. The soup I made yesterday. The pound cake, stew, and rice I made today. I'll make the Swedish cream just before serving.
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2 comments:
Tell me about Swedish cream.
T.
Swedish cream is from Mark Bittman's How to Cook Everything cookbook (p 647 in the paperback version). I whip heavy cream to soft peak stage, adding a bit of sugar and vanilla extract, and then fold in sour cream. Bittman's recipe calls for a cup of cream and 1/2 cup sour cream, but I never make that much. It's the Brooklyn Bachelor's creme fraiche, but without the diacritical marks.
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