Last night's prix-fixe menu began with a sausage that Kevin has been planning to make for quite awhile: a corned beef sausage. He paired it with sauteed cabbage to make a satisfying starter - especially given the driving rain that challenged us all day. (Funny thing about weather - all we talked about yesterday was the intensity of the rain, and today all we are talking about is how much it rained yesterday. Also, "thank god it wasn't snow!")
Main course: hake with bacon glaze. I know, I know - the email said "tilapia". Well, the email also said that "the menu is subject to change" and that is exactly what Kevin subjected it to. Hake. It was delicious.
Dessert was vanilla Kilby Cream ice cream with a chocolate shortbread cookie, of which my picture did no justice. The shortbread cookies, taken directly from Maida Heatter's "Book of Great Chocolate Desserts" were perfect - crunchy, buttery, crumbly and chocolatey. Maida would have been proud.
Cookies are, of course, at the top of everyone's to-do list this month, mine among them. We used to make dozens and dozens of different cookies at year's end, to give to all of the salesmen and drivers who helped us to function all year long. Those days are over - especially once I quit my "pastry chef" job - but the urge to bake is still a strong one come December. Yesterday's WaPo had an inspiring list of 25 different cookies, from different sources - restaurants, bloggers, editors - with the recipes. I'm definitely interested in the Cardomom-Brown Sugar Snickerdoodles, but there were many that tempted (how about the "Almost Nutter-Butter Sandwich"?).
{Unrelated to food - just for a moment, okay? - was another seasonal article in the Post, a review of a cable T.V. show on tonight called "Becoming Santa", which, if I had access to Oprah's channel, I would watch in a heartbeat. (Instead, I put it on my NetFlix wait-list.) The reviewer spent the first part of the article chastising the recent spate of holiday television commercials that seem to fortify the competitive spirit of this season, rather than what the spirit of Santa represents, a sentiment I agree with wholeheartedly. I feel so badly for people who spend most of December getting totally stressed out - how can you enjoy this time of year if you are feeling weighted down by the (self-imposed?) pressure to "get it done"? Stop with that already! Take a time-out!}
Bacon Jam. Let's just say it - Bacon Jam. And let's just put it on a burger. Bacon Jam on a BT Burger with Cheddar cheese. Let's just say it. Bacon Jam. We'll see tonight how Kevin's version of this savory sweet condiment turns out - our Burger Night customers will surely let us know. Meanwhile, here's a link to the recipe that inspired Kevin. Bring it on!
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