Tuesday, August 5, 2008
Enter my new food installation, a curated storage unit for spices, jars and artisenal products. Mi piache, molto!
But let’s be real. For a third of the price as dining out, splurge on a Porterhouse from a trusted butcher, break out that Pink Sea Salt that you have never used and decant a wine you were told you should never open. And since you are being all American about things pair it with the classics, Creamed Spinach and Scalloped Potatoes. Carve it tableside and feast like it’s an occasion.
We decided it would be fun to make freezable dinners for the days when the baby demands more time than thawing and sautéing can accommodate.
Here’s what went down…
Early in the day I assembled Strawberry crumbles.
A Strawberry and Thyme jam followed to be stored away.
Re-constituted and jarred Sun dried Tomatoes.
Assembled 8 personal portioned Eggplant Parmesan’s. No pics, but click here for remembrance.
And baked Chicken Involtini’s / Cordon Bleu’s – one with Sundried Tomato, Basil and Mozzarella, the other five with Prosciutto and Provolone.
No day is complete without a culinary bookend. Steak with the perfume of Rosemary, grilled Corn and Creamed Spinach rewarded us for a day’s worth of cooking.
Soon the little one will be greeted by the aromas of the world. I have done my small part to allow my sister’s family the joy, without hassle, of home cooked meals.
Next up, baby food!!!