Past Glories

Past glories include:


The first meal together that started it all:
Ribeye Beef Roast
with boiled potatoes, fresh garden greens
with oysters for entree
A bottle of McLaren Vale 1998 D'Arenberg shiraz, bought on a driving holiday through there around 2000.

Salt and pepper squid
with rice and stir fried greens {chef or cook} {"the big T"} or {the original (originally) naked chef}
{C says} the best thing cooked in this house since we've been sharing a kitchen. The squid was messy to clean (not that I did any of it-- I just watched the mighty T work with interest and a touch of awe) and clearly a lot of work, but absolutely heavenly to eat. There are no delicate eaters among us, but we ate so much of this it was embarrassing.

Pan fried on griddle kangaroo strips
with red wine butter and green beans {D}

BBQ whole sea trout
with oysters for entree

Kibbeh, with pomegranate, walnut and rocket salad {C} Inspiration was recipes in Turquoise, the brilliant Turkish cookbook from Greg and Lucy Malouf. A lot of work, but tasted brilliant. The salad didn't have rocket listed as an ingredient, but pomegranate and walnut basically on their own was so intense (and so chewy) it helped to have something to spread it out a bit.

I did not read the recipe Cassoulet {C}

Rouladen {C} my mother's recipe, a traditional German dish. Should be served with bread or potato dumplings and red cabbage, just because that was the birthday dinner of choice in my house when I was growing up. And because it tastes so fantastic. (A rouladen is a thin slice of beef smeared with a mild German mustard, tightly rolled around a little onion, bacon and sweet-sour gherkins and slow cooked on the stove in some water for a couple of hours. Sounds odd, but some of the most delicious things do).


More details on each to follow