Just before hitting the road for five days of work in Virginia, I made the one-bowl meal of chicken with coronation sauce. It's a pretty tasty endeavor.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155.
The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
Monday, September 28, 2009
Sunday, September 27, 2009
Saturday, September 26, 2009
Meal No. 33: Coquilles St. Jacques
For the 33rd meal following completion of the new kitchen addition of the Roediger House, the menu was sort of fancy: Coquilles St. Jacques scallops with sugar snap peas and homemade mashed potatoes. There was also a chocolate fudge pecan pie for dessert.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
Sunday, September 13, 2009
Meal No. 32: A Big Birthday Dinner
While there are no pictures to capture the really fantastic over-the-top meal I made for a crew of five of us, it was a great evening that allowed me to celebrate my birthday just the way I wanted to: making a huge dinner and having folks over to partake of it with me.
On the menu: crab cakes with lime chili ailoi, spicy rub grilled beef tenderloin, twice-baked stuffed baked potatoes, Brussels sprouts, and maple whole wheat loaf bread. For dessert, two options: lemon velvet tart or black bottom pecan cheesecake pie.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
On the menu: crab cakes with lime chili ailoi, spicy rub grilled beef tenderloin, twice-baked stuffed baked potatoes, Brussels sprouts, and maple whole wheat loaf bread. For dessert, two options: lemon velvet tart or black bottom pecan cheesecake pie.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
Saturday, September 12, 2009
Friday, September 11, 2009
Meal No. 30: Creamy Basil Chicken
Another meal that was made in the early months of the new kitchen, and for which there is no photographic record, is Creamy Basil Chicken. I had high hopes I could approximate the delicious version of this that I used to enjoy at the now-closed Rathskellar restaurant on Hillsborough Street in Raleigh. It was good, but perhaps not quite that good.
"Creamy Basil Chicken," from Lesley's Recipe Archive.
"Creamy Basil Chicken," from Lesley's Recipe Archive.
