StudioSAngle | Taste of Home Community  
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Screen Name:
StudioSAngle
Member Since:
August 31, 2008
Last Login:
May 24, 2012
About Me
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My Greatest Cooking TriumphThanksgiving in St. Paul, MN in 1995. My roommate, Jon, and I decorated, brought out the silver service, made a table cloth and napkins, and made EVERYTHING from scratch. We prepped, baked, cooked for 3 days. We only had 6 people total but it was elegant and a true taste exploration. We served a vegetable tray with unexpected vegetables and various dips and salmon pate with champagne. We created an herb and butter rub for the turkey, stuffing of homemade white herbed bread toasted and torn, halved grapes, chopped walnuts, italian sausage, shallots, celery, and chicken stock (which we made a few days before), fresh sage, italian parsley, and other herbs. Our soup was carrots and fresh ginger with the chicken stock base and fresh lemon basil. The salad was a bed of spinach, red onion, fresh portobello mushroom, goat cheese, and red pepper with a dressing we made with balsamic vinegar, olive oil, apricot jam, and various herbs and spices. We baked a lovely light sweet dinner roll that I also bake my cinnamon rolls from. We served honey butter with the rolls. Vegetables: steamed broccoli & red onion, as well as a puree of yams & acorn squash with fresh parmesan cheese and a bit of mayonaisse for a smoother finish. For our mashed potatoes we boiled them in chicken stock with a full bulb of garlic & a large onion. Once done we added sour cream and a TON of butter, sea salt, fresh cracked pepper and mixed well. I learned to make gravy from my mother and have had numerous compliments from chefs - makes me feel great! We served 2 different white wines and 2 reds during dinner for a bit of a wine tasting. Dessert was my clove, cinnamon, nutmeg apple pie with cinnamon ice cream, my pecan pie with almond whipped cream, and a fresh fruit and cheese platter with several dessert wines, port, and cognac. We made espressos all around. The meal was an event that lasted for 5 hours. We even planned the music. We recorded music for 2 weeks before to run the entire evening. One of our guests was a retired pro football & soccer player who had been all over the world and said it was the best meal he had ever eaten and was the most amazing experience he had ever had over a meal. Jon and I both loved the evening - we still talk about it all these years later when we check in on each other's families at the holidays. It was an incredible day and evening. It was a true creation in every sense.
My Biggest Kitchen DisasterToo many to count! Anyone who experiments in the kitchen has their disasters. Mine are literally a blur. Thankfully there are very few disasters anymore. We all have them though.
My Food For ThoughtNo meal is complete without music, wine, and great conversation. My favorite quote: If music be the food of love, sing on, sing on. ~ Henry Purcell