Weekend progress
Feb. 28th, 2011 05:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alystenSaturday I spent the day cooking for Mudthaw. I tried out a few recipes and taught some folks about period cooking. We made the strawberry tarts and a strawberry port sauce with muscadine grapes. This will be better when cooked as a boiled custard.
We made 4.5 gallons of roasted cauliflower soup. This was the winner of the day. 40lbs of chicken has been reduced to 3 gallons of stock and 3 gallon bags of chicken pieces. That's 2 dishes already completed and in the freezer. Bread was started. Two loaves actually made it to the freezer. Now that I have a live starter, more bread will be on the way.
Saturday night was the tad party. Hanging out with good friends, way too much food and duct taping a baron is a good way to spend a Saturday. Sunday was spent reading and watching the Oscars via lumineaux's LJ.
I missed![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mmcnealy and alphasarah elevations to the Order of the Laurel. Congrats to both!
All in all, it was a good weekend.
2 heads of cauliflower cut
Water to cover
1/4 tsp each Mace, ginger, cinnamon,
Salt and pepper(cubub, long pepper, pepper) to taste
1. Pre-heat 350 degree oven
2. Roast one head of cauliflower for 40 minutes or until golden brown.
3. Bring to a boil water and 2nd head of cauliflower.
4. Once boiling, simmer until tender.
5. Do not drain. Combine boiled and roasted cook for 5 minutes.
6. Puree cauliflower.
7. Season
We made 4.5 gallons of roasted cauliflower soup. This was the winner of the day. 40lbs of chicken has been reduced to 3 gallons of stock and 3 gallon bags of chicken pieces. That's 2 dishes already completed and in the freezer. Bread was started. Two loaves actually made it to the freezer. Now that I have a live starter, more bread will be on the way.
Saturday night was the tad party. Hanging out with good friends, way too much food and duct taping a baron is a good way to spend a Saturday. Sunday was spent reading and watching the Oscars via lumineaux's LJ.
I missed
mmcnealy and alphasarah elevations to the Order of the Laurel. Congrats to both!All in all, it was a good weekend.
2 heads of cauliflower cut
Water to cover
1/4 tsp each Mace, ginger, cinnamon,
Salt and pepper(cubub, long pepper, pepper) to taste
1. Pre-heat 350 degree oven
2. Roast one head of cauliflower for 40 minutes or until golden brown.
3. Bring to a boil water and 2nd head of cauliflower.
4. Once boiling, simmer until tender.
5. Do not drain. Combine boiled and roasted cook for 5 minutes.
6. Puree cauliflower.
7. Season
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no subject
Date: 2011-03-01 12:19 am (UTC)is that
dump the roasted cauliflower in with the boiled cauliflower and let them boil together for 5 mins?
OR
drain the boiled cauliflower and put it in with the roasting cauliflower and let them roast together for 5 mins?
I think the first interpretation is correct.. but I want to be sure.
no subject
Date: 2011-03-01 12:46 am (UTC)I will clarify this tomorrow. Thanks!
no subject
Date: 2011-03-01 07:16 pm (UTC)no subject
Date: 2011-03-01 07:18 pm (UTC)