Dear Readers.. WE have just slurped the most edibubble thing that I think SHE has ever made.. oh, the taste, the easiness of the cooking of it but the smell alone was enough to make ME behave impeccably, even though WE were in the YumYum HQ where I am known for MY evil badbat behaviour!
Not this evening though.. oh no.. I sat on Goosie Head and watched.. old Beaky drooling.
WE have a house full of food but SHE wanted this particular dish for supper, so with HER christmas cards and a parcel for Bruce in old wicker, SHE trotted off to the North End Road in search of the delicacy SHE required.
The very first time SHE had them was in Stuttgart when SHE was staying with Bill and a couple of his old colleagues, Bill used baby Pig kidneys and some smoked Bacon lardons.
He gently pan fried the lardons to make them release their fat, added the cleaned kidneys and cooked them until they had a bit of colour on both sides and took them and the lardons out of the pan and put them into a sieve over a bowl, kidneys produce a lot of juice.
Into the same pan went a knob of butter and then some finely chopped shallots, they were fried until they were soft but NOT coloured, he added some Calvados and a glass of white wine.. this liquid was reduced, then some thick cream was added.. is YOUR mouth watering yet?
Whilst this was happening, he had put on a pan of salted water to boil and our host, who had been making a batter, appeared to 'grate' this into the boiling water.. do YOU know what this could have been? It was, in fact, Spatzle, they are fresh German noodles.. very scrummy indeedy.
The creamy wine sauce was left to reduce a bit more, then he whisked in over a very low heat, three different mustards, a grainy Dijon, a fine but strong Dijon and a Tarragon Dijon.
Finally, the kidneys and lardons were placed back into the pan to heat through.. at NO time did the sauce boil!
They were served over the delicious Spatzle, it was so simple, had cooked quickly and was so very delicious.
Bill was a very truthful man and said that, in fact, that he could not take the credit for this dish as he had had it first in London with Lamb Kidneys.
A couple of months later he telephoned HER to say that he was coming into London for a few days and would SHE like to have dinner with him on his arrival day.. he told HER they would dining with friends and it would be a smart aka dress up dinner.
He was always so good in this way of telling HER what sort of clothes to wear, because sometimes, all he wanted, after a long flight and a busy day, was a pizza, an early night and they would both be in jeans.
Where did they dine? Why, at none other than Bill's favourite London restaurant. The Gavroche and what had he checked would be on the menu?
YOU are paying attention, aren't YOU! For yes.. on HER dinner plate that night was the original.. 'Lamb Kidneys in a three Mustard Sauce'.
The same dish that WE have just eaten at home for OUR supper tonight.. on Spatzle.
With a Cox apple for dessert.. slurp the burp.
GeeGee Parrot.
December 18th, 2013.
Not this evening though.. oh no.. I sat on Goosie Head and watched.. old Beaky drooling.
WE have a house full of food but SHE wanted this particular dish for supper, so with HER christmas cards and a parcel for Bruce in old wicker, SHE trotted off to the North End Road in search of the delicacy SHE required.
The very first time SHE had them was in Stuttgart when SHE was staying with Bill and a couple of his old colleagues, Bill used baby Pig kidneys and some smoked Bacon lardons.
He gently pan fried the lardons to make them release their fat, added the cleaned kidneys and cooked them until they had a bit of colour on both sides and took them and the lardons out of the pan and put them into a sieve over a bowl, kidneys produce a lot of juice.
Into the same pan went a knob of butter and then some finely chopped shallots, they were fried until they were soft but NOT coloured, he added some Calvados and a glass of white wine.. this liquid was reduced, then some thick cream was added.. is YOUR mouth watering yet?
Whilst this was happening, he had put on a pan of salted water to boil and our host, who had been making a batter, appeared to 'grate' this into the boiling water.. do YOU know what this could have been? It was, in fact, Spatzle, they are fresh German noodles.. very scrummy indeedy.
The creamy wine sauce was left to reduce a bit more, then he whisked in over a very low heat, three different mustards, a grainy Dijon, a fine but strong Dijon and a Tarragon Dijon.
Finally, the kidneys and lardons were placed back into the pan to heat through.. at NO time did the sauce boil!
They were served over the delicious Spatzle, it was so simple, had cooked quickly and was so very delicious.
Bill was a very truthful man and said that, in fact, that he could not take the credit for this dish as he had had it first in London with Lamb Kidneys.
A couple of months later he telephoned HER to say that he was coming into London for a few days and would SHE like to have dinner with him on his arrival day.. he told HER they would dining with friends and it would be a smart aka dress up dinner.
He was always so good in this way of telling HER what sort of clothes to wear, because sometimes, all he wanted, after a long flight and a busy day, was a pizza, an early night and they would both be in jeans.
Where did they dine? Why, at none other than Bill's favourite London restaurant. The Gavroche and what had he checked would be on the menu?
YOU are paying attention, aren't YOU! For yes.. on HER dinner plate that night was the original.. 'Lamb Kidneys in a three Mustard Sauce'.
The same dish that WE have just eaten at home for OUR supper tonight.. on Spatzle.
With a Cox apple for dessert.. slurp the burp.
GeeGee Parrot.
December 18th, 2013.
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