October 5 and 6, 2018. Dinner – Buffalo Bourguignon and oven Roasted Cauliflower
On October 5 I was admitted to Presbyterian Hospital to address an excessively high level of ketone in my body caused by the bug I got on my trip that caused diarrhea and dehydration. Essentially I lay in bed while they ran saline solution brought my veins to clear as much ketone out as possible. As the ketone levels diminished I felt better and last Saturday afternoon at 2:00.
When we got home Luke was making buffalo Bourguignon with diced buffalo, carrots, potatoes, rosemary, water, red wine, and cipolini onions.
Luke left to take a walk in the East mountains and we took over. At about 5:30 we added about ½ lb. of quartered white mushrooms.
Willy brought a Bosque Bakery baguette and Suzette baked a whole head of cauliflower and seasoned it with brown butter.
I put a handful of fresh spinach into each of four plates and then Suzette ladled stew on top.
Suzette put a whole head of cauliflower into a pie plate filled to about 1/3 inch with water and baked the whole head in the oven for about 1 hour.
Suzette put a whole head of cauliflower into a pie plate filled to about 1/3 inch with water and baked the whole head in the oven for about 1 hour.
We opened a bottle of 2013 Chateau Roudier from Montange-St. Emillion and we ate a lovely dinner.
Bon Appetit
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