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Dinner With TCR – The Fugly Edition! January 24, 2010

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It’s difficult to take pictures of anything “creamed” without eliciting an initial response of, “Ewww – friggin’ dog!!”

Having said that, this dinner was exquisite with a blindfold on.

A boneless fillet of wild-caught sockeye salmon, poached in a sauce of heavy cream, smoked salmon bits and capers, and served along side a veggie-fried black rice:

‘Twas substantially better than it looked, and set my quest to regain my gurlish figure back a month.

But we hedonists can’t help ourselves, now, can we??

Plan B. July 28, 2008

Posted by littlebangtheory in Dinner with TCR.
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So “Plan A” was to try to make raviolis out of a mushroom I found.

But I couldn’t find my flour, which of course shot that plan all to hell.

So I did the next best (and way easier) thing and cooked some good, freshly made store-bought units:

(These being of the Roasted-Red-Pepper-and-Smoked-Mozzarella variety)

Then saut├ęd the first fruits of my garden into a sauce built around the afore-mentioned mushroom.

I got a little red onion and a handful of basil on the board, then minced half a bulb of fresh garlic:

Then I toasted the ‘shroom and garlic in a thin slick of Extra-V olive oil, mostly ’cause I can, and added the red/green onion a bit later. As the mixture danced on the razor’s edge of carbonization, I splashed in a couple ounces of white wine, full-throttling the heat ’till it all exploded in a cloud of spicy steam and pan-bound sugars.

“I dream of caramel, and long for you…”

Yes, dream on, I’m not quite done.

Out with the veggies, in with the cream, and deglaze ’till it’s a done deal, the bubbling reduction containing every atom of its original incarnation, but now transformed into sugars and a thick sauce, into which the veggies return, are tossed, and are ladled onto the waiting raviolis:

Toasted Wild Mushroom (of unspecified genus) in a White Wine/Cream Sauce on The Raviolis of Your Dreams.

Enjoy it while you can.