It has been a long-standing joyful tradition to celebrate another trip round the sun for Roediger House favorite Amy. The six-strong crew of regulars was here last Friday night and we sat down to a dinner of pork medallions with a ginger-soy-shiitake cream sauce. The much-loved and entirely suitable starch to go with it was company mashed potatoes; I also returned again to Brussels sprouts gratin, just because they always seem to be good—and a touch special. We had a delightful time around the table, and then the gang headed upstairs for a movie night. As the film played, I brought up our dessert, which will be chronicled in tomorrow's blog post.
There was a mishap: I'd nudged my marvelous kosher salt cellar too close, and turned just the right way, to the retractable downdraft exhaust fan at the back of the cooktop. It descended and then tried to take it with it, and what a mess right before guests arrived! But hey: the gorgeous and adorable Scarlett was too precious not to photograph that morning:
Based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
"Company Mashed Potatoes," a Jones Family favorite.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
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