Well here it goes folks…my first contribution to CuisineNie…by Mr. Nielson:
Sunday dinner is almost as religious as the rest of the day. The menu is meant to be down to earth, and easy to prepare (it is our Sabbath you know). And in our house, since before I was born, the patriarch is always in charge of the experience.
It’s amazing how little one can do to screw up good foods in their whole form. For example it’s nice to behold each spoonful or forkful as it makes its way to my palate and be able to say, “this is a beet because it looks just like it did when Jane plucked it out of the garden”. To me, ‘comfort food’ has a strong resemblance on the serving plate as it did before it was prepared.
Anyway, today’s smorgasbord offered the following:
Brown Rice – steamed to perfection served to taste with a dash of Kikkoman…use nothing other than Kikkoman.
Whole German Butterballs – soft-boiled potatoes garnished with copious amounts of parsley, garlic, S&P, and butter. You have to use extra salt on these puppies because since they are whole they contain a lot of flesh in the middle that must draw from their seasoned skins.
Thyme for Carrots – soft-steamed with butter and salt and usually I prefer fresh dill, but we were out, so it was thyme for something new. It worked too.
Stever’s Beets – the trick to these delicious vitamin rich bombers is the way the future Mayor of Provo makes ‘em…lots and lots and lots of vinegar. If they aren’t doing the breath stroke when you serve them it needs more vinegar. Also, make sure you cook them at least 45 minutes. Tough beets are as bad as tough beans.
Bread-Fairy Toast – every Sunday a Bread-Fairy drops off a fresh baked hot loaf of delicious homemade bread. What great (anonymous) neighbors we have. I am with C. S. Lewis and his character’s fondness for good old fashioned toast with butter and honey. Think about it…it’s mentioned in all of his works.
Popping Peas – gently heat them up, either fresh or frozen, never from a can. Seriously not too hot or they won’t pop when you eat them. A little bit of butter and even less salt.
Tomato Ratatouille – I didn’t ask for them, but Jane collected 5 different colors and types of tomatoes from the garden and I had to do something. The shooter sized orange, red, and yellow tomatoes I briefly sautéed whole in olive oil, and balsamic vinegar (and a little water). The green ripe and larger reds I quartered and added later to the mix along with diced garlic, and S&P. After the cut tomatoes begin to transform into a balsam sauce I removed from the heat and added fresh grated parmesan and fresh chiffonade basil.
Served with the Nielson’s-own bottles of “Chilled and Distilled”, or if you can get it Trader Joes version of the unpasteurized, unfiltered, grape juice.
And finally, I give the same advise as my wife…don’t burn yourself…seriously don’t.
