(no subject)

[noveldevice]

Tomato-butter sauce, link from 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.

Comments

[greyhame.livejournal.com]

I was super happy with the tomato sauce. I used a can of plum tomatoes that already had some basil in it, and I added some more parsley (dried) and basil (dried, and fresh once the sauce was almost done), and a little more butter than might have been strictly necessary. As Salt & Fat indicates, it's wonderfully sweet and rich.