Valentine’s Day Supper ~ Part 1
As I said yesterday, I made a complicated meal for Valentine’s Day supper. However, because I used that meal as a way to make several recipes for both of my cooking clubs, I can not tell you about all parts of the meal just yet. I am sure if you are part of French Friday’s with Dorie, or if you read the comments from my post from last week, you know most of what the menu consisted of. I will post about each item on its appropriate day. I will have the whole meal posted by the end of the month.Today I am going to talk about the two items we had that were not part of either club.
I needed a starchy something to go with the meal, so I made roasted parsnips. I peeled and chopped the parsnips into fry-like sticks. I then tossed them with garam masala (from Penzey’s) and S & P. I roasted them for about 45 minutes at 350 degrees. I needed to reheat them after the meat was done and I don’t think it was a good plan. They ended up being a bit tough. It is times like these when I wish I had two ovens. I think they would have been much better directly out of the oven. Still, all-in-all they were tasty enough.
After dessert I had a small glass of Chateau de Beaulon Pineau des Charentes. It is a delicious fruity sweet wine. I love it. I discovered it when Rodney took me out for my birthday in 2008 to a now defunct restaurant. They served with dessert. I enjoyed it do much that we walked across the street to Surdyk's and bought a bottle on the way home that night. (This is not that same bottle.)
Come back Friday to read Valentine’s Day Supper ~ Part 2!