MARCYINCNY2's CalorieKing blog
Tuesday, Nov 3 2009 - Frosty Morning Parsnips
View MARCYINCNY2's food & exercise for this day
I wonder how long it will be today before I actually feel hungry...
Last night was wonderful, every mouthful worth the calories. Each course was a 'small plate' so by the end of the evening we were full but not uncomfortably so. The big surprises were the roasted root vegetables that accompanied the quail and the mashed parsnips that were served with the short ribs. We mentioned them to the chef, Jeff Lewis, and he surprised us on our way out with a package to bring home. The parsnips are made with heavy cream and butter so I'll tuck a nice container of 'em in the freezer.
The other thing I appreciate about Jeff's cooking is his light hand with the salt. I know I had more sodium last night than I usually do but I don't feel it this morning like I did last time I ate out.
There were also some nice surprises in the brews. I'd taken a pass on the pumpkin ale in the past because I'd found those that I tried by other brewers were too heavy on the spices. The Empire's version made by brewmaster Tim Butler with local pumpkins has just the faintest hint of spice. I'm looking forward to a glass next time I'm in the pub although I liked the other seasonal brew, the barley wine, too.
Today I'm eating light. I don't even have to worry about dinner; The Mister has a dinner meeting.
Last night was wonderful, every mouthful worth the calories. Each course was a 'small plate' so by the end of the evening we were full but not uncomfortably so. The big surprises were the roasted root vegetables that accompanied the quail and the mashed parsnips that were served with the short ribs. We mentioned them to the chef, Jeff Lewis, and he surprised us on our way out with a package to bring home. The parsnips are made with heavy cream and butter so I'll tuck a nice container of 'em in the freezer.
The other thing I appreciate about Jeff's cooking is his light hand with the salt. I know I had more sodium last night than I usually do but I don't feel it this morning like I did last time I ate out.
There were also some nice surprises in the brews. I'd taken a pass on the pumpkin ale in the past because I'd found those that I tried by other brewers were too heavy on the spices. The Empire's version made by brewmaster Tim Butler with local pumpkins has just the faintest hint of spice. I'm looking forward to a glass next time I'm in the pub although I liked the other seasonal brew, the barley wine, too.
Today I'm eating light. I don't even have to worry about dinner; The Mister has a dinner meeting.
4 comments so far.
4.
a decade ago
Thanks for the comment today, you are a sweetheart
:)
by JENNYES_I_CAN
3.
a decade ago
I LOVE roasted vegetables but I have never tried parsnips. I may have to now.
:tongue10:
by JENNYES_I_CAN
2.
a decade ago
OOoooh parsnips. They're only really sweet and ready after the first hard frost. So, of course, it depends on where they're grown, and whether the farmer knows what they're doing.... and I do mine in a touch of butter (and canola oil), though this year I might even do a butter substitute. Unfortunately, I have dairy-fresh butter in the house. I rarely use it because it's just so amazingly delectable. I'm JEALOUS!!! YUM!
by KATANAS
1.
a decade ago
i love parsnips! especially in curries, as sort of a "note". I find them rather overpowering when they're concentrated!
by NEIMANMARXIST