Cooking
Jen is hosting the latest HHDD, and this time, it's all about the "F" word.
Fritters. Get your mind out of the gutter.
I was already wading through one of the very old and enormous volumes of Gourmet (1975) that I own, for another event, when I came across the recipe for Herbed Beef Fritters, to be served with Tomato Fondue.
Cooked roast beef is mixed up with beaten egg yolks, minced parsley and scallion, some thyme, baking powder and a pinch of salt and pepper. When that's done, fold in beaten stiff egg whites.
Drop by spoonfuls into hot butter in a large skillet (I used cast iron), and cook till browned.
Serve with the 'fondue', which is tomatoes cooked with browned onion (cooked in butter, of course!), sprigs of thyme and parsley, and a bit of sugar, then simmered till the liquid is reduced.
Blog Party#15 is this weekend, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails! Post your dishes no later than THIS Thursday, 19 October...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 21st. Hope to see you there!
Tagged with: Food and Drink + Hay Hay Donna Hay + Events + Fritters
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- Wartime Wednesdays: Meatless Meals
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- Potato Basil Frittata
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- When A 3 1/2 Year-old Helps With Dinner
We were having fried rice. Alex decided it should be purple. Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails!...
- Ginger Chicken Satay With Peanut Sauce
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Cooking
Hay Hay it’s Donna Day #6- F is for Fritter: Herbed Beef Fritters
Jen is hosting the latest HHDD, and this time, it's all about the "F" word.
Fritters. Get your mind out of the gutter.
I was already wading through one of the very old and enormous volumes of Gourmet (1975) that I own, for another event, when I came across the recipe for Herbed Beef Fritters, to be served with Tomato Fondue.
Cooked roast beef is mixed up with beaten egg yolks, minced parsley and scallion, some thyme, baking powder and a pinch of salt and pepper. When that's done, fold in beaten stiff egg whites.
Drop by spoonfuls into hot butter in a large skillet (I used cast iron), and cook till browned.
Serve with the 'fondue', which is tomatoes cooked with browned onion (cooked in butter, of course!), sprigs of thyme and parsley, and a bit of sugar, then simmered till the liquid is reduced.
Blog Party#15 is this weekend, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails! Post your dishes no later than THIS Thursday, 19 October...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 21st. Hope to see you there!
Tagged with: Food and Drink + Hay Hay Donna Hay + Events + Fritters
- Retro Recipe Challenge #3: Never Ask A Lady Her True Age
Risotto al Salto-The Octopus Club Fried Risotto with Gruyere and Truffle Filling I finally made it to a Retro Recipe Challenge!! Laura Rebecca has hosted two previous events, and I completely missed out on both. I wasn't missing another. This time,...
- Wartime Wednesdays: Meatless Meals
Another Wartime Wednesday, working through a true door-stop of a book. This week, we take the meatless route, as many a household did during the war years. Nice and light, Corn Oysters and Welsh Rarebit No oysters were harmed in the making of this dish!...
- Potato Basil Frittata
The temperature is dropping, and it's time to harvest the remaining herbs from our garden. We have lots of basil. Lots and Lots of basil. And because Matt loves basil, here's Ina Garten's Potato Basil Frittata. Matt's having it for breakfast...
- When A 3 1/2 Year-old Helps With Dinner
We were having fried rice. Alex decided it should be purple. Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails!...
- Ginger Chicken Satay With Peanut Sauce
Not much to say, Matt made this one: Ginger Chicken Satay with Peanut Sauce. Above, made with Veat. Here, using chicken. Good stuff. And I didn't have to cook! Blog Party#15 is here, and this month, we're hitting the books! That's right,...