Comfort food pr0n
Jan. 21st, 2005 07:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rikibethIf I told you how much we are charging this customer for the simplest of foods, you would either laugh or have a heart attack.
Seriously. It's the best possible stuff for a party in this wind chill factor minus zero weather: meat lasagna, mac and cheese, chicken pot pie with a biscuit crust, gralic bread, and our house salad, the one with the dried cranberries, goat cheese, and candied walnuts.
I did a lot of prep for it yesterday, or caused the prep to be done -- potatoes and carrots diced for the potpie, made the marinara sauce ("Taste this, Boss, and tell me if it needs anything, my nose is all stuffed and I can't tell." "It's perfect!" "Good."), browned the ground beef with onions and garlic, and made the garlic butter. Fed a little of the garlic butter to the boss, on a bread heel, and improved her mood for the whole day, I think. Also convinced the boss that I did not NEED a recipe for potpie, as it was something I used to make at home on a regular basis. Further won the argument about biscuit crust vs. pie crust. "Which would you rather eat -- the top crust of a pie, or a scone? Biscuits are practically scones, see? Biscuit it is."
Today was nice and simple -- I had lunch out by 11:15, 8 cranberry apple pies and 2 trays of brownies done by 1:15, and then I started to work on the catering order, cooking off the potatoes and carrots, getting water going for the macaroni and the lasagna noodles, wilting spinach with garlic to put in the ricotta filling... wound up making a Parmesan bechamel for the lasagna because I discovered at the last possible moment that the boss had not gotten in the mozzarella I'd asked for, and then had a brief digression about her confusing method of lasagna layering vs. my sane, rational one.
The juices from the chicken pieces that got cooked off today (we are starting to get in thighs as well as breasts now, because not only are they cheaper, they will make more flavorful soup -- this was MY idea, and made her happy) became the broth for making the thyme-flavored veloute sauce that's being the Potpie Gravy. I gave a spoonful of the finished veloute to Kevin, and he was in transports.
Tomorrow all I really have to do is to make up the buttermilk biscuit dough and drop it onto the potpies and cook them off. The boss is going to assemble the house salad -- slicing onions, big deal.
And now it's time for my OWN dinner.
Seriously. It's the best possible stuff for a party in this wind chill factor minus zero weather: meat lasagna, mac and cheese, chicken pot pie with a biscuit crust, gralic bread, and our house salad, the one with the dried cranberries, goat cheese, and candied walnuts.
I did a lot of prep for it yesterday, or caused the prep to be done -- potatoes and carrots diced for the potpie, made the marinara sauce ("Taste this, Boss, and tell me if it needs anything, my nose is all stuffed and I can't tell." "It's perfect!" "Good."), browned the ground beef with onions and garlic, and made the garlic butter. Fed a little of the garlic butter to the boss, on a bread heel, and improved her mood for the whole day, I think. Also convinced the boss that I did not NEED a recipe for potpie, as it was something I used to make at home on a regular basis. Further won the argument about biscuit crust vs. pie crust. "Which would you rather eat -- the top crust of a pie, or a scone? Biscuits are practically scones, see? Biscuit it is."
Today was nice and simple -- I had lunch out by 11:15, 8 cranberry apple pies and 2 trays of brownies done by 1:15, and then I started to work on the catering order, cooking off the potatoes and carrots, getting water going for the macaroni and the lasagna noodles, wilting spinach with garlic to put in the ricotta filling... wound up making a Parmesan bechamel for the lasagna because I discovered at the last possible moment that the boss had not gotten in the mozzarella I'd asked for, and then had a brief digression about her confusing method of lasagna layering vs. my sane, rational one.
The juices from the chicken pieces that got cooked off today (we are starting to get in thighs as well as breasts now, because not only are they cheaper, they will make more flavorful soup -- this was MY idea, and made her happy) became the broth for making the thyme-flavored veloute sauce that's being the Potpie Gravy. I gave a spoonful of the finished veloute to Kevin, and he was in transports.
Tomorrow all I really have to do is to make up the buttermilk biscuit dough and drop it onto the potpies and cook them off. The boss is going to assemble the house salad -- slicing onions, big deal.
And now it's time for my OWN dinner.
