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Seems all to be happening this week…and tonight I invited some old friends on mine, Piers and Barbi, over for dinner… I do this largely to stave off (ever greater…) lunacy brought about by constantly being separated from Caroline who is stuck on that dreadful bloody isle for the love/sake/whatever of her children…..but that is that, and now’t we can do about it (as they say in Yorkshire) and so I continue my life of louche independance up in Cobham…..not a bad place to live I suppose ! I had invited some other friends to join us, but they blew me out at the last minute (bastards…just joking!) so we were a threesome…
We decided on semi-healthy, and so our starter was a plate of Italian cut meats (salami and Breasaola) with an excellent Melon, some baby mozarellas and a plate of fresh rocket. All was consumed I am pleased to say.
For main course I decided on “Konigsberge klopse’ which is a German meatballs dish…http://en.wikibooks.org/wiki/Cookbook:German_Meatballs
Pork and beef hand-mixed and formed with capers (the last of the Alicudi ones….sigh…) with a cornfloured-t0-death sauce (OK, if you cook the cornstarch out enough) with white wine, loads of parseley, lemon grass (sehr Deutsch…not!) and a load of ever more…eh… desperate ….ingredients to get a ‘full’ taste…ha ha! I ended up with Colemans mustard…Lea and Perrins….and some chillis (tell zat to ze Deutsch!!)
Served with boiled potatoes (for scrunching into the sauce…nothing else) and raosted Chantenay carrots with Caraway seeds (my idea and for once a rather good one) it was all rather good and disappeared very quickly.
Health was to the fore (at our age, what else) and so for pud with had fresh Papaya (with lemon,…a must-add) and a fresh Persimmon fruit with…please dont laugh…a miniature Christmas pudding! It was fabulous! Simply nuked in the Microwave and served with a squeeze of lemon juice!
Somewhere on the table there was a fresh piece of the king of all cheeses… Stilton …nothing the French produce comes even close, other than Vacherin….and some smoked Oat biscuits.. but after the third bottle of Claret I am afraid I lost interest in the proceedings completely….preferring to engage Piers in remeniscing about our days at School together… and whether he remembers that in our day there were 2 token, frighteningly intelligent girls in the 6th form…whilst now…..short skirts….glossy blonde hair…….hundreds of them…..oh never mind!
It WAS a good evening and Barbi didn’t seem to mind!
Previous dinners from Peter
- The High...and the Low! - September 2nd, 2010
- Chinese duck on the new BB(Q) - August 31st, 2010
- The slave has been returned to his kitchen...! - August 22nd, 2010
- A meal in the Auge area of Normandy, France - August 21st, 2010
- Don Giovanni, 18 Bouverie Road West, Felixtowe, Kent - August 19th, 2010
wihfdt
the patties formed with capers are confusing me almost as much as the glossy blondes ( and we are not talking blonde brownies- an equaly strange desert), but it sounds like a jolly good time
Oh the meatballs…patties to you too!…mixture had the usual stuff, onions, egg, stuffing etc, but to these you add capers as well as to the sauce. It was very good.
I went to an all-boys school which at the time was ‘experimenting’ with the addition of girls, so we had 2 rather dowdy experiments….nowadays there are hundreds of girls and I should imagine a great deal of other types of experimenting goes on….!
…blonde brownies…..we used to admire them when I was a boy-scout…!
A serious comment to anyone who might read this.
I do wonder what the point of Twittering WIHFDT is…and I fear it is eroding the website to a point where we are almost moribund with the except of the hardcore few.
I would respectfully argue that food is all about visuals, discussion, writing, asking questions and above all photographing so we can all see what we cooked!
There is a fascinating gentleman in Estefehan, Iran (“Suo my Nona” or something similar) who puts up interesting Twitter posts, but we never see him on the website. I would be fascinated to see what he cooks instead of the statutory 140 words about it on Twitter.
The same goes for “Anna”…wonderful food, but just Twittered. Abimohabi and our grand leader have Es El Queso have also Twittered posts that havent appeared on the main site.
It all seems a shame that what is such a wonderful site is being strangled somewhat by (may I say…) rather dry and factual posts on Twitter, rather than the much more expansive (I know I go over the top sometimes…but I contend such actions make it all the more reader friendly..!) web-posts with photos.
Any comments ?
Peter
One comment- to enhance your posts, could you please start tagging them with your ingredients as we discussed earlier? That will make them cross-reference and be searchable among other posts that use similar ingredients, so that when someone looks up salami or melon, for instance, this post will come up as well as other posts that include those ingredients. If you’re not sure how to use the tagging tool, send me an email, and I’ll be glad to explain it.