http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 17 Mar 2010 21:39:16 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-188890 SaltShaker » Blog Archive » Indy Day Sun, 12 Jul 2009 13:34:02 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-188890 [...] onions, good veal broth, and topped with gruyere – but was simply in the mood to revive the panade that I’m a fan of. I’ve refined it a bit over the last couple of years to give it my [...] [...] onions, good veal broth, and topped with gruyere – but was simply in the mood to revive the panade that I’m a fan of. I’ve refined it a bit over the last couple of years to give it my [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-174554 SaltShaker » Blog Archive » Straddling the Pyrenees Thu, 13 Nov 2008 21:35:21 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-174554 [...] looking Basque recipe for a garlic soup, and somehow, I sort of put them together - following the exact same procedure as for the onion panade, but using about 3 full heads of garlic, the cloves thinly sliced. What a [...] [...] looking Basque recipe for a garlic soup, and somehow, I sort of put them together – following the exact same procedure as for the onion panade, but using about 3 full heads of garlic, the cloves thinly sliced. What a [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-168723 SaltShaker » Blog Archive » The League of Extraordinary Beans Wed, 10 Sep 2008 15:14:58 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-168723 [...] beautiful, the rovellóns were a bit broken up - so what I did was made a base similar to a panade, since the classic Catalán soup used an onion base and a slice of bread in the bottom of the [...] [...] beautiful, the rovellóns were a bit broken up – so what I did was made a base similar to a panade, since the classic Catalán soup used an onion base and a slice of bread in the bottom of the [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-112934 SaltShaker » Blog Archive » Why Is This Night…? Sat, 26 Apr 2008 12:46:02 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-112934 [...] Sauvignon, and which I continue to enjoy - a light to medium bodied, spicy wine that worked, once again, really well with braised [...] [...] Sauvignon, and which I continue to enjoy – a light to medium bodied, spicy wine that worked, once again, really well with braised [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-60157 SaltShaker » Blog Archive » Storming the Bastille Thu, 19 Jul 2007 14:24:04 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-60157 [...] French bread and onion soup, and I’ve made it before - or at least a version of it - for our English Renaissance feast way back. The only difference here, I stuck with the more traditional cow’s milk rather than [...] [...] French bread and onion soup, and I’ve made it before – or at least a version of it – for our English Renaissance feast way back. The only difference here, I stuck with the more traditional cow’s milk rather than [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-512 SaltShaker » Blog Archive » A Quiet Space for Dinner Thu, 29 Jun 2006 19:12:05 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-512 [...] Dinner last night was oriented around Argentine classics, though my own versions of them. I decided to make a duo of empanadas. For the first, I braised osso buco along with diced batatas in red wine, orange juice, crushed Chinese five spice, and mustard seeds - more or less combining the flavors from the main course on my English Renaissance dinner last month. For the second empanada I recreated the pork, walnut and chard versions I made in an earlier menu. Two days before the dinner, the hostess got back to me to let me know that one of the young ladies attending is semi-vegetarian (she eats fish). On arrival, it turned out another guest keeps semi-kosher, so fish and vegetables for him as well. I like to plan for things like that, so there’s always something in the refrigerator… For their empanadas I parboiled some diced batatas and then sauteed them with radicchio, garlic, orange peel, and mustard seeds (this turned out to be my favorite empanada of the evening). For the other, I sauteed some fresh white and brown mushrooms with leeks and thyme. It was good, but I think it needs some work - maybe some wild mushrooms thrown into the mix. [...] [...] Dinner last night was oriented around Argentine classics, though my own versions of them. I decided to make a duo of empanadas. For the first, I braised osso buco along with diced batatas in red wine, orange juice, crushed Chinese five spice, and mustard seeds – more or less combining the flavors from the main course on my English Renaissance dinner last month. For the second empanada I recreated the pork, walnut and chard versions I made in an earlier menu. Two days before the dinner, the hostess got back to me to let me know that one of the young ladies attending is semi-vegetarian (she eats fish). On arrival, it turned out another guest keeps semi-kosher, so fish and vegetables for him as well. I like to plan for things like that, so there’s always something in the refrigerator… For their empanadas I parboiled some diced batatas and then sauteed them with radicchio, garlic, orange peel, and mustard seeds (this turned out to be my favorite empanada of the evening). For the other, I sauteed some fresh white and brown mushrooms with leeks and thyme. It was good, but I think it needs some work – maybe some wild mushrooms thrown into the mix. [...]

]]> http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance/comment-page-1#comment-455 dan Tue, 23 May 2006 12:46:54 +0000 http://www.saltshaker.net/20060522/renaissance-of-the-english-renaissance#comment-455 Just a sort of followup - when we returned from our weekend outing (detailed in the subsequent two posts), I threw together the remaining salmon rillette and its pinenut sauce in a saucepan, heated it up until it became a very nice little salmon sauce (all that butter melted and made it rich as could be), and tossed it with some pasta. It'd be worth making the two components just for that it was so good! Then the following day, the shortrib meat got diced and sauteed with some potatoes for another meal. Waste not... and all that. Just a sort of followup – when we returned from our weekend outing (detailed in the subsequent two posts), I threw together the remaining salmon rillette and its pinenut sauce in a saucepan, heated it up until it became a very nice little salmon sauce (all that butter melted and made it rich as could be), and tossed it with some pasta. It’d be worth making the two components just for that it was so good! Then the following day, the shortrib meat got diced and sauteed with some potatoes for another meal. Waste not… and all that.

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