fullygoldy (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fullygoldy) wrote2007-05-13 07:26 pm
fullygoldy) wrote2007-05-13 07:26 pm
Much Napping Ensued
Well, the Mothers' Day edition of the Arrogant Bastards Dining Club was a rousing success. We don't always do a dinner party, so this month we did a luncheon.
At 11:30, the guests began arriving. Unfortunately, the newest members of ABDC were unable to attend at the last moment, so we were down to 7 adults, 2 teens and 3 kids.
First course: Guwumpke (apparently the spelling of this Polish dish is totally up to the speller), which are stuffed cabbage rolls. These came in two flavors: veal and pork stuffed for the carnivores and wild rice and morel stuffed for the vegetarians (or whoever wanted those flavors). They were both sauced with a homemade tomato sauce. The accompanying beverage was Paulaner Pilsner and/or a Polish mead of indeterminate age. Both were yummy, but not as yummy as the Guwumpke. Thank you,busman1994for insisting, and bzdchrisfor introducing this polish delicacy (to honor chris's mom).
Main course:barley52and I split this course. The aforementioned "Soup with No Water" was made with a base of sauteed leeks, green onions, diced carrots, and minced garlic. Next, add a whole bottle of wine (my mom always uses riesling, but I went with the Ironstone Obsession) and diced potatoes, and top up the liquid quantity with broth (vegetable today, but mom uses chicken). I also added two sprigs of fresh thyme to be fished out later. Boil until the potatoes are done and you're pretty sure the alcohol has evaporated. Then add a pound each of tiny scallops, peeled medium shrimp and mussels. In less than 5 min, the seafood will be done and you can serve. I checked the mussels to make sure noone got a sealed one, and sprinkled the bowls with chopped cilantro. Of course you serve the same wine as you use for the soup.
B's dish was served alongside: it was a spring-inspired dish of puff pastry rectangle "parks", spread with an herbed, roasted tomato, artichoke and garbanzo bean puree, topped with a layer of shelled edamame. In the center of the field of green was a morel "tree." This was stuffed with herbed cream cheese, then broiled after a dousing with balsamic vinegar. The little parks were decorated with sprigs of fresh oregano, parsley and thyme. The vegetarians got entree sized parks and the rest of us got appetizer sized parks alongside their soup. I was a dork though. I intended to pull out appetizer sized portions of soup base for the veg folks so they could taste the broth, but I dumped in all the seafood right before remembering that little fact. Doh! Anyway,bzdchris said she'd like to serve the soup to her mom, and emorogsaid his mom would love it, so my mom will be happy when she hears this. It's her all time favorite soup. nayadwas making moany noises the whole time she was eating her large park, and Rupert asked for a second park.
Dessert was up next:nayadand Wil produced a 4-layer torte with raspberry preserve filling and buttercream frosting topped with fresh raspberries. It was delish! We spent the majority of that course disecting why the crumb was a little larger and drier than she would have liked, and determined it was a combination of elderly baking powder and overmixing. A similar thing happened to my Guinness cake back in March. Wil poured two bottles of Menage A Trois rose, which was light and fruity and went smashingly with the cake.
Mavis says we stopped eating around 2, but we didn't leave the table until 3-ish. By 4 everyone was gone, and we finished loading the dishwasher. At 4:30, I headed out for a nap. I awoke at 6:45!! LOL. And now, it's time for dinner - the last of the soup as requested bybarley52and Rupert, plus an herbed foccacia topped with both the cream cheese and artichoke-tomato spread. :)
At 11:30, the guests began arriving. Unfortunately, the newest members of ABDC were unable to attend at the last moment, so we were down to 7 adults, 2 teens and 3 kids.
First course: Guwumpke (apparently the spelling of this Polish dish is totally up to the speller), which are stuffed cabbage rolls. These came in two flavors: veal and pork stuffed for the carnivores and wild rice and morel stuffed for the vegetarians (or whoever wanted those flavors). They were both sauced with a homemade tomato sauce. The accompanying beverage was Paulaner Pilsner and/or a Polish mead of indeterminate age. Both were yummy, but not as yummy as the Guwumpke. Thank you,
busman1994for insisting, and bzdchrisfor introducing this polish delicacy (to honor chris's mom).Main course:
barley52and I split this course. The aforementioned "Soup with No Water" was made with a base of sauteed leeks, green onions, diced carrots, and minced garlic. Next, add a whole bottle of wine (my mom always uses riesling, but I went with the Ironstone Obsession) and diced potatoes, and top up the liquid quantity with broth (vegetable today, but mom uses chicken). I also added two sprigs of fresh thyme to be fished out later. Boil until the potatoes are done and you're pretty sure the alcohol has evaporated. Then add a pound each of tiny scallops, peeled medium shrimp and mussels. In less than 5 min, the seafood will be done and you can serve. I checked the mussels to make sure noone got a sealed one, and sprinkled the bowls with chopped cilantro. Of course you serve the same wine as you use for the soup. B's dish was served alongside: it was a spring-inspired dish of puff pastry rectangle "parks", spread with an herbed, roasted tomato, artichoke and garbanzo bean puree, topped with a layer of shelled edamame. In the center of the field of green was a morel "tree." This was stuffed with herbed cream cheese, then broiled after a dousing with balsamic vinegar. The little parks were decorated with sprigs of fresh oregano, parsley and thyme. The vegetarians got entree sized parks and the rest of us got appetizer sized parks alongside their soup. I was a dork though. I intended to pull out appetizer sized portions of soup base for the veg folks so they could taste the broth, but I dumped in all the seafood right before remembering that little fact. Doh! Anyway,
bzdchris said she'd like to serve the soup to her mom, and emorogsaid his mom would love it, so my mom will be happy when she hears this. It's her all time favorite soup. nayadwas making moany noises the whole time she was eating her large park, and Rupert asked for a second park.Dessert was up next:
nayadand Wil produced a 4-layer torte with raspberry preserve filling and buttercream frosting topped with fresh raspberries. It was delish! We spent the majority of that course disecting why the crumb was a little larger and drier than she would have liked, and determined it was a combination of elderly baking powder and overmixing. A similar thing happened to my Guinness cake back in March. Wil poured two bottles of Menage A Trois rose, which was light and fruity and went smashingly with the cake.Mavis says we stopped eating around 2, but we didn't leave the table until 3-ish. By 4 everyone was gone, and we finished loading the dishwasher. At 4:30, I headed out for a nap. I awoke at 6:45!! LOL. And now, it's time for dinner - the last of the soup as requested by
barley52and Rupert, plus an herbed foccacia topped with both the cream cheese and artichoke-tomato spread. :)
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Hugs all around.
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