Sneak Peek!

Here is a little preview of what is in store for tonight!!

We are taking this opportunity to use my Grandmother's china. You will notice a blend of traditional and contemporary dressing of the table. The big black round thing in the picture is my attempt at Boston Creme Pie. The genache was perhaps a litlle warmer than it should have been when I topped it.

The brisket is browning as I write this. Boy does our house smell delicious!!!

February 25th at the Dary's - Be There

I know that at this time of year it's difficult, but give it a try. Listen closely; can you hear the sound of the surf? Take a deep breath; can you smell the acrid aroma of wind blown sea mist? They are calling you to join us for this months "foodie" gather. We plan to take a trip to the New England Coast for this episode of culinary experimentation and would appreciate your presence as we sample the following items:

New England Clam Chowder
Boston Brown Bread
New England Crab Cakes
Alehouse Brisket
Maple Glazed Carrots
Boston Cream Pie

All but one of these recipes were gleaned from www.newenglandrecipes.com. I know that this dinner is taking place on a busy weekend, but what better way to relax and enjoy. Beth and I hope to see there.

Posterity Post - New Years Eve 2005

In and attempt to keep this blog accurate, this post is to recap the second meeting of the Kenosha Foodies, New Years Eve 2005, hosted by the Dary's. Since none of the participating members are really interested in celebrating this holiday outside of the home, for many and obvious reasons, we chose this night for our monthly gather. Our theme for this month was French. Following is the menu of this most enjoyable evening:

Smoked ham and brie stuffed apples (excellent!)
Home made french onion soup
Endive and watercress salad with dijon vinegrette
Saute'ed duck breast with wild mushrooms
Creme broule' with fresh fruit

With a litle help from our friends at Sommlier, we had several outstanding wines to accompany our menu items. With additional help from our friend Cathy Russell, we were able to appoint our table with many authentic French dining accents and background music. I can' t think of a better way to celebrate New Years Eve than with good people and good food!