dantarian: (Default)
Two posts? In as many days? Satan's skating to work tomorrow...

Reheated Daube of Beef was not quite, in my opinion, as good as having it fresh. Maybe needed a bit more of the fat trimming from the beef initially.

However, the goat's cheese mash was very good, and an excellent companion to the dish.

In other news, the upstairs of the house in Trowbridge is very nearly finished, and looking much better for it. Really looking forward to getting it done and on the market now.
dantarian: (Default)
I think I may have just attained culinary nirvana.

Spent the evening cooking Daube of Beef with Parsnips and Red Wine from Sophie Grigson's Country Kitchen, served with creamy mashed potatoes, cauliflower and cabbage, all from ingredients sourced locally, either from the local farmers' market or from our weekly veg box (with the exception of the wine, which was a nice Wolf Blass Shiraz Cabernet Sauvignon). It is, without a shadow of a doubt, the best thing I have ever cooked.

We have enough left over to give us dinner for tomorrow too. Apparently, it's even better reheated. I think my taste buds may actually explode.

Also, tomorrow I might try experimenting with goat's cheese in the mash. I think this could work quite well.

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Dantarian

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