There are two reasons I love my writing group:
1. They are great writers and readers.
2. They enthusiastically eat whatever I put in front of them.
I LOVE people like that. Give me an appreciative and adventuresome audience any day. (Oh, picky eaters don't be sad. I love you too. You know who you are.)
So when it was my turn to host I thought a nice thing to make for our wintry lunchtime meeting would be Yellow Split Pea Soup, and being the organized lass I am, I even made it the day before so I could share it with my son and husband.
What's not to love about split pea soup? The folks on Epicurious sure do--this recipe is rated by 30 people with a 4 out of 4 fork rating...all would make it again. And I will too--it's seriously yummy and I made it even more so by putting in all three of the ham hocks that were in my styrofoam meat tray from Stop n Shop instead of only one.
Now, I just know my writing group gals are reading this, and scratching their heads and saying I KNOW we didn't eat split pea soup, yellow or otherwise. What gives?
What gives is that while I was heating it up for dinner, with Don and O'Malley, I left the burner on, and scorched the bottom (this is the problem with thick, puree-type soups) and what I could rescue was not enough to feed my lovely guests.
Plan B!!
I was determined to have soup. And I didn't have loads of time, considering I had to shop and produce said soup between dropping my son off at school and welcoming my group at 11:30.
Chicken Soup with Almond Matzo Balls seemed to be easy enough, and pretty fun since a) I've never had matzo ball soup and b) one of our group is a gal from Vermont who converted when she married a Jew from Long Island.
The basic idea here is to spice up what seems to be a bland product with coarsely chopped almonds, fresh dill, and cinnamon. Sounds weird, but they taste great, and Martha was so impressed that she took some home in a baggie to give to her Dan. She was sure they wouldn't fly with his mother, but maybe at home, during Passover?
I streamlined the recipe slightly by cooking the matzo balls in the chicken stock instead of cooking them in water and then putting them in the stock. I don't think I screwed anything up by doing that, and it made a lot more sense to me.
Try it. You will like it too.
And since I had had such a success with the chicory salad from the dinner party with my parents, I thought I'd go wild and try another salad recipe, and one that I've had my eye on since the beginning: Bibb Lettuce with Butter Dressing.
All you have to do is wave the word "butter" around in front of me to get my attention. I love that stuff, though it seems like a counter-intuitive choice for salad dressing. The trick here is to have your lettuce at room temp--anything cooler will make the butter clump up unpleasantly.
But there was no clumping in this household. The way you make this is wonderfully simple--melt butter and add one halved clove of garlic...saute until both garlic and butter are golden brown. Add a little lemon juice and some salt, pour it over the lettuce, and toss to coat.
Easy, and delightful. Hooray for butter! I didn't take a picture of the salad, but here's a picture of a 800 lb. butter sculpture for you to enjoy.
Butter. Is there anything it can't do?
Follow along as I cook all the recipes in The Gourmet Cookbook and Gourmet Today.
"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."
--Lee Gomes, The Wall Street Journal, May 28, 2008
--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."
--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".
--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".
Tuesday, February 3, 2009
Melissa Feeds the World , Continuing with Her Writing Group
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