Monday, November 2, 2009
an autumn dinner
after several dark, rainy days I decided to make a warming goulash for a dinner for six the next night. I settled on a turkey, pumpkin and potato preparation, using both hot and sweet Hungarian paprikas and a rich turkey stock, onions, garlic.Delicious, served over egg noodles enriched with creme fraiche and green beans with the last of the savory from the herb garden. With drinks, a retro favorite I'd not make in years, Liptauer cheese. And at the table, to start, a sald of belgian endive, radicchio, pear and roasted, candied walnuts. For dessert, apple pie with the requisite vanilla ice cream. It hit the spot, perfect for a fall night.