noveldevice (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
noveldevice) wrote2010-04-11 05:55 pm
noveldevice) wrote2010-04-11 05:55 pm
(no subject)
Tomato-butter sauce, link from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
greyhame. Haven't made it yet, but it looks lovely.
Dinner tonight is in progress.
1 leek, chopped (about 2 c?)
2 ribs celery, sliced (also about 2 c?)
3 cloves garlic, chopped
half a dozen mushrooms, stemmed and chopped
half a dozen small potatoes, washed and cut into spoon-size pieces
generous drizzle of olive oil
salt
black pepper
4 sprigs thyme
2 sprigs oregano
2 c duck stock
2 c water
That's it so far...put the olive oil in the pan, when it's warm add the garlic then the leek. Stir around a lot, give the leek a head start and then add the celery, salt, pepper, and herbs. Let it cook for a while and then add the mushrooms, the stock and water, and then the potatoes. Bring to a boil, turn the heat down, and let it simmer till the potatoes are tender and it's reduced some (but not too far--keep a lid on it most of the time).
The plan is to taste it in a bit and adjust the seasoning if necessary, and then add some milk and cook it some more. Then I'll serve it with a sprinkle of grated cheddar and some bread.
greyhame. Haven't made it yet, but it looks lovely.Dinner tonight is in progress.
1 leek, chopped (about 2 c?)
2 ribs celery, sliced (also about 2 c?)
3 cloves garlic, chopped
half a dozen mushrooms, stemmed and chopped
half a dozen small potatoes, washed and cut into spoon-size pieces
generous drizzle of olive oil
salt
black pepper
4 sprigs thyme
2 sprigs oregano
2 c duck stock
2 c water
That's it so far...put the olive oil in the pan, when it's warm add the garlic then the leek. Stir around a lot, give the leek a head start and then add the celery, salt, pepper, and herbs. Let it cook for a while and then add the mushrooms, the stock and water, and then the potatoes. Bring to a boil, turn the heat down, and let it simmer till the potatoes are tender and it's reduced some (but not too far--keep a lid on it most of the time).
The plan is to taste it in a bit and adjust the seasoning if necessary, and then add some milk and cook it some more. Then I'll serve it with a sprinkle of grated cheddar and some bread.