What's on the Menu
May. 1st, 2010 08:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lady_branwynThe theme for this weekend's cooking is "How to get your money's worth from a bottle of cheap white wine from World Market."
For supper, we had cheese fondue. I ended up using the recipe from my old "Boston School of Cooking" book, which includes just a clove of garlic, white wine, and "Swiss" cheese. Some of the recipes on the Internet are far too complicated. It was good, though I had to keep running back to the stove to warm it up since we don't own a fondue pot.
A batch of pate a choux is cooling on the counter. After my boss brought cream puffs into work yesterday, I had the sudden urge to bake some choux. Oddly, some of the cooks on the Internet think they are difficult to make. Not true, and if you've never made them, you should. You get an impressive culinary payoff for a small investment of ingredients and time. I am going to top them with scallops Newburg (which will use more of the white wine) for lunch tomorrow.
The rest of the wine is going to become May wine. In the spring, you used to be able to get May wine around here, but the importers have stopped carrying it. My guess is that as the first-generation German immigrants have died off, the demand has declined. Luckily, it sounds very simple to make. I cut some sweet woodruff from the garden and will dry it in the oven tonight. Every recipe says that the herbs must be dried to concentrate the flavor.
Edit: Since the oven is already hot for the puffs, I am going to throw in some blueberry scones. I am still trying to use up the surplus of frozen blueberries.
For supper, we had cheese fondue. I ended up using the recipe from my old "Boston School of Cooking" book, which includes just a clove of garlic, white wine, and "Swiss" cheese. Some of the recipes on the Internet are far too complicated. It was good, though I had to keep running back to the stove to warm it up since we don't own a fondue pot.
A batch of pate a choux is cooling on the counter. After my boss brought cream puffs into work yesterday, I had the sudden urge to bake some choux. Oddly, some of the cooks on the Internet think they are difficult to make. Not true, and if you've never made them, you should. You get an impressive culinary payoff for a small investment of ingredients and time. I am going to top them with scallops Newburg (which will use more of the white wine) for lunch tomorrow.
The rest of the wine is going to become May wine. In the spring, you used to be able to get May wine around here, but the importers have stopped carrying it. My guess is that as the first-generation German immigrants have died off, the demand has declined. Luckily, it sounds very simple to make. I cut some sweet woodruff from the garden and will dry it in the oven tonight. Every recipe says that the herbs must be dried to concentrate the flavor.
Edit: Since the oven is already hot for the puffs, I am going to throw in some blueberry scones. I am still trying to use up the surplus of frozen blueberries.
