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| The fireplace in our kitchen that kept us warm. |
The Night The Power Went Out
Just recovered from the second storm in a few months- The snow storm of October 29th, five days in the dark. No power. We have a well, so, no water to drink, to shower, to flush. No heat, no electronics- TV, computer, etc. Five days of camping out so to speak. Thank goodness for the fireplace and the flashlights.
The power outage reminds me of a journal entry, back in the early 80’s. A dinner party planned, guests about to arrive and the power goes out.
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My Journal Book II |
I quickly assessed the situation, cancel or go on with the dinner. The house was all ready to welcome my guests. The table was set, the candles were lit and the fire was roaring in the fireplace.
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| The inside title page, 1977 to 1989 |
The hors d’oeuvres were made and were to be served at room temperature.
The main course was cooked and needed to stay warm. But the first course, the pasta was yet to be cooked. I made the decision to do something I always wanted to do. I was going to cook in the fireplace. Thank goodness for the fireplace.
The doorbell rang and we greeted our guests. To the living room, where candles were glowing on every surface in the room. It was beautiful and very magical. Everyone sat around the fireplace and just as we finished hors d’oeuvres, the power came back on. No need to spoil the evening- it was all so much fun by candelight. We all sat on the floor, cooked in the fireplace and had a night to remember.
Lesson: Plan ahead and have everything ready and go on with the party!
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| The date was January 21, 1984. The time: 7:15pm to 11pm |
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| Notice the recipe credit- Gourmet magazine, May 1983. I miss that wonderful magazine. I've kept every issue since 1969- debating whether or not to sell them on ebay. |
The Menu:
Brandade of smoked trout served with sliced French bread
Endive stuffed with crème fraiche and salmon caviar with minced chives
Pasta with sausage, artichoke hearts in a parmigiano cheese sauce
Marinated butterflied grilled leg of lamb
Marinade: red wine, garlic, onion, olive oil balsamic vinegar, sage, marjoram, oregano, rosemary and lemon juice
Mixed green salad with goat cheese and walnut oil vinagrette
Poached pears with vanilla custard sauce
Lemon cookies
Truffles
Recipe for Fusilli with Sausage, Artichoke Hearts
and Cream Sauce
serves 4
recipe adapted from "The Classic Italian Cook Book"
by Marcella Hazan
6 to 8 ounces sweet sausage
1 1/2 tablespoons chopped shallots or yellow onion
2 tablespoons butter
8 tablespoons vegetable oil
1- 10 ounce package frozen artichike hearts
Freshly ground pepper, about 4 twists of the mill
2/3 cup heavy cream
1/2 cup grated parmigiano cheese
salt
1 pound fusilli
1/4 cup chopped Italian flat parsley
Recipe for Fusilli with Sausage, Artichoke Hearts
and Cream Sauce
serves 4
recipe adapted from "The Classic Italian Cook Book"
by Marcella Hazan
6 to 8 ounces sweet sausage
1 1/2 tablespoons chopped shallots or yellow onion
2 tablespoons butter
8 tablespoons vegetable oil
1- 10 ounce package frozen artichike hearts
Freshly ground pepper, about 4 twists of the mill
2/3 cup heavy cream
1/2 cup grated parmigiano cheese
salt
1 pound fusilli
1/4 cup chopped Italian flat parsley
Bring 4 quarts of salted water to a boil.
Skin the sausage and crumble it as fine as possible.
Put the shallots in a saucepan with the butter and oil and saute until pale gold.
Add the artichoke hearts and saute for 5 minutes
Add the crumbled sausage meat and saute for 10 minutes, stirring frequently.
Add the pepper and the cream, turn up the heat to medium high, and cook until the cream has thickened. Sprinkle in the parmigiano cheese. Stir frequently while cooking. Taste and correct for salt.
Drop the fusilli into 4 quarts of boiling salted water and stir with a wooden spoon.
Ladle out 1/2 cup of pasta water and reserve. When al dente, firm to the bite, drain and add the fusilli to the pan with the sauce. Add a tablespoon at a time of pasta water as you stir until the sauce sticks to the twirls of the fusilli. Sprinkle with parsley. Spoon into a pasta bowl and serve, add more Parmigiano cheese if desired.
Now that we have power restored, I will hunker down and plan Thanksgiving by going through my journals for ideas.
Here is one recipe- oh and I have to tell you, that when it comes to Thanksgiving, I like traditional recipes, maybe a tweak here and there. but the makings of a quintessential holiday.
Recipe for Cream of Pumpkin Soup:
from Gourmet Magazine, November 1971. I make this every Thanksgiving, because it's so delicious and you can't beat it.
Cream of Pumpkin Soup
Serves 6
In a kettle sauté 1 ½ tablespoons finely chopped onion in 3 tablespoons of butter until soft and lightly golden. Stir in 2 ¼ tablespoons flour and cook the roux over low heat until foamy.
Add 2 14 cups pumpkin puree, 4 ½ cups hot chicken broth, 1 ½ teaspoons salt, ¾ teaspoon ground ginger, ½ teaspoon each of freshly ground nutmeg and white pepper.
Cook the mixture stirring with a wire whisk until thick and smooth.
Combine 3 egg yolks, lightly beaten, with 1 ½ cups heavy cream and add to the kettle. Bring the soup to the boiling point, stirring, but don’t let it boil.
Correct the seasoning and sprinkle with ¼ cup chopped flat- leaf Italian parsley.
In my next weeks blog, more Thanksgiving, lots more. Hope everyone is warm. As always, xxoo Sheila
