Yesterday evening I cooked Romanian for what is surely the first time in my life. The menu was simple but intriguing: stuffed celeriac.
I skinned the root and then dug out a cavity which would hold the filling. The filling was very simple - the celeriac that had been removed, garlic, salt, and pepper.
Once stuffed, put the diced root in a pan with some olive oil and that lemon-infused water that kept the root from browning. Well, browning too much, in my case.
Cook until done and serve.
It was tasty. Celeriac has a gentle celery flavor that was easily penetrated by the garlic's sharp pungency. While I ate it on its own, I think that it would be the perfect accompaniment for beef, particularly a beef roast. Will I eat the leftovers with a Vienna all beef hot dog? This is a definite possibility. Still, roast beef is the best bet.
After dinner I went to Chocolate Shoppe for dessert and to get in a bit of reading. I opted for the new flavor on the block, Apple Cider Doughnut. Highly seasonal.
It was quite good, as you would expect.
While there I noticed that Chocolate Shoppe has a new flavor contest ongoing. I grabbed an entry form and came up with a flavor on the way home.
Now all I need is a catchy name.
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