Sunday, January 9, 2011

A Winter's Tale

Yesterday was cold and windy, so what better for lunch than a bowl of hot, nourishing soup. I had a rich, slightly lemony chicken stock on hand, so after heating it I added sliced scallions, tiny, mushroom-stuffed tortellini, shredded swiss chard and a few shredded carrots. Simple, heart-warming and much enjoyed.
Tonigh, good friends for dinner. We'll start out with wine and gruyere wafers, then, at table a salad of escarole and roasted walnuts. Our main course will be duck stuffed with a combination of sauteed apples, prunes and onion seasoned judiciously with sage and mixed with cubes of seven-grain bread. A squeeze of lemon and some heavy cream to complete it. With the duck I'll serve thin-sliced turnips cooked slowly in olive oil till they're caramelized, then strewn with a bit of parsley. For dessert, individual chocolate tarts topped with a dollop of whipped cream. A fruity red wine with the duck, some good conversation - a perfect Sunday evening.