Saturday 8 December
This was the first night of
Chanukah, so of course we ate trafe.
Holt bought a pound of bay scallops and made a mousse of them.
As the tarragon is gone for the winter, we substituted
lemon thyme. And instead of the
asparagus, we made a fresh tomato sauce of (home-grown and bag-ripened)
tomatoes, shallots, butter, and wine: just simmer until limp, purée with the stick
mixer (our magic wand), and montez au
beurre.
Our side dish was garden fennel sliced
and steamed with butter; Holt had used its fresh fronds as well as parsley and thyme to line the timbales he
filled with mousse, and when he unmoulded them, they were more elegant than an
elegant thing indeed.
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