Posted on Jan 25, 08:59 AM
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Pannu Kakku, the Finnish Oven Pancake
Freddy's BBQ Joint, DC or Baltimore?
In perfect foodie spirit, some friends recently invited a small group over to taste the results of a new lamb recipe. Food tastings are typically casual, pedestrian affairs with a forgivable do-it-yourself atmosphere where any slack in serving or presentation left by the host is picked up naturally by the guests. Not in this case, however!
What a spread!
The chef/hosts had picked up a Bon Appetite magazine subscription as a Christmas gift. Like any good recipe magazine reader would do, they decided to try out one of the tricks highlighted about braising meat. Centered at the table and in every way anchoring the meal were eight perfectly cooked bone-in chops of lamb. The salad with fresh fruits had earned praise, water and wine flowed around the small group and bread was broken with gusto over new stories as neighbors and new friends met each other.
Plates were collected and it seemed the show was over. A camera found its way into the kitchen where there were still three tricks left to combine into a single dessert that, along with the story of its origin, would bring gasps to the group. In the words of the host, “the recipe for these pears poached in spiced wine came from Simone Biancalani, (ed. authoring Savore.it website) master chef at Villa Pandolfini just outside Florence. With the addition of a vanilla bean custard, this is a dessert you will never forget.”
What a spread! Fresh fruits in the salad, soft tender lamb at the center cooked perfectly on a lark by hosts who welcomed all stories around the handmade dining table. There are many who experiment with food but O! What few who do with such a welcome flare and immaculate presentation.
Our hosts lived the dream! They had stayed outside Florence and found their way into cooking classes overseas where they learned (and retained!) tricks of the trade they could do at home that had every one speaking in praise of pears!
Poached, peeled and drizzled in a reduced red wine seasoned, mulled if you will, with cinnamon and spices. Together with the flavor of that vanilla bean custard in red ramekins between the yellow plates made this a dessert to remember. Whatever expectations the guests had were crushed by this delight.
I was curious if you ever considered changing the structure of your site?
Its very well written; I love what youve got to say.
But maybe you could a little more in the way of content so people could connect with it better.
Youve got an awful lot of text for only having one or 2 images.
Maybe you could space it out better?
Thanks Abigail, but we like to think that we’re already pretty well spaced out. We have content on hold at the moment (4 posts actually) because the day job is pretty active. This very article though had three images and five small, tidy paragraphs – any settings in your browser blocking content perhaps? We’d love to know and thanks for the feedback!
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