Harters's Profile
you are granted a magical wish
To start - asparagus, hollandaise
Fish course - potted shrimps
Main course - traditional roast lamb dinner - lamb shoulder, peas, carrots, roast potatoes, gravy, mint sauce
Dessert - "fruits of the forest" ice cream (as made by that little place in Bardolino)
And, finally, strong espresso, large glass of Calvados, two Rothmans
Absolutely perfect.
[Burwaldsley, Cheshire]
Unfortunately, I'm not too keen on their ice cream. Which is a shame as they're getting quite successful and the products increasingly appear on local menus.
What's for Dinner #147
A lovely day here in North Cheshiore. We went to the other side of the county to buy some plants for the garden. Followed by over-eating a pub lunch (http://chowhound.chow.com/topics/851629).
Dinner will, therefore, be suitably restrained. We'll share a pizza and some salad leaves. Apple for afters.
[Burwaldsley, Cheshire]
It’s just over three years since I was last at the Pheasant. Some things havn’t changed. Then the menu proudly proclaimed “We source the very best local and free range produce wherever available”. Then there was not a single item on the menu described as free range. Now, the menu proudly makes the same proclamation. And, now, there’s still not a single mention of an ingredient being free range. Frankly, that’s a bit piss poor.
Some things have changed – or, at least, my ordering skills have improved. Then I made the mistake of ordering a fridge cold terrine that tasted of nothing but cold. And the classic error of ordering pub fish and chips – never a great idea. Things were a bit better this time around.
Goats cheese risotto was well made. Well made, that is, for the UK. By which, I mean it was not the thick claggy gloop that usually passes for risotto. Now, it wasn’t as soupy as you’d get in northern Italy but it wasn’t at all shabby. And packed with flavour. The local Kinderton goats cheese really delivering on a tang. Less thrilling were a small “nibbles” serving of cauliflower fritters – not much a flavour from the veg, but a nice crisp batter. They were advertised as coming with a chilli and garlic dip which would have worked well. But, it actually came with what was probably a homemade plum chutney, which was sort of OK , but it lacked the kick you’d have got from the chilli and garlic.
For mains, a burger was a big lad, topped with bacon and cheddar. The bun, as all too often, was soft, flabby and disintegrated before half had been eaten. Everything tasted good though and was accompanied by mustard mayo, a tomato & sweetcorn relish and decent chips.
Breast of salt marsh lamb was advertised as being a confit, although I doubt it was. What it was, was a very nice piece of meat, long cooked and then crisped up in the pan or oven. It’s hard for anyone to cook breast of lamb in a way I don’t like and this was no exception. Came with carrots, asparagus just cooked through and decent mash. Unfortunately, it also came with industrial strength gravy which was oversalted and already forming a skin before I started eating. It was best avoided.
Oh, and there’s still cracking views across the Cheshire plain up towards Liverpool that might make the trip just about worthwhile in spite of the so-so food.
Your favorite 'road trip' food
We don't eat when driving. Much prefer to stop at a restaurant and have a proper meal. It's all part of the fun.
[Essex] Woodman's
The information on Woodmans (and the other clam places we visited on the trip) came from Michael Urban's guidebook "Clam Shacks", which I was able to find in the UK. We kept a shortlist of places we might try that were along our route. I'm a great believer that you can't do too much planning about where to eat, particularly when you're only passing through a town.
What's for Dinner? #146 - Memorial Day Edition [old]
Been a nice sunny day here - temperatures in the low 20s. We ate lunch on the patio but it's going to be a bit chilly for dinner there.
What's for Dinner? #146 - Memorial Day Edition [old]
"Bubble & squeak" is a classic Monday dish, in the UK, using the leftovers from the Sunday roast. At it's basic (and, perhaps, best), it mashed potato mixed with shredded cabbage which is then fried into a "cake".
However, tonight's dinner at Harters Hall is posh "recipe bubble). Jersey Royal spuds will be boiled and crushed. As will a little carrot. Cabbage will be steamed over them. Onion will be softened. Then everything will be mixed, chives stirred in, and the frying. And, cos it;s posh, shredded ham hock (bought) will top the cake, and a poached egg each will top that (or a fried egg if I'm cooking that bit - as I'm useless at poached). And it'll want dollops of ketchup or HP brown sauce .
Sort of dinner that you should eat with the plate on your lap in front of whatever crap is on the TV.
What's for Dinner? #146 - Memorial Day Edition [old]
Gado-gado is an excellent dish - either as a substantial starter or a veggie main course. And so versatile that, within a wide band, you can use whatever vegetables you like - I always need bean sprouts, green beans, cucumber (and hard boiled egg)
For the sauce, I start with peanut butter, thin it down with coconut milk to nearly where I want it to be, then add lime juice, sugar and kecap manis tasting as I go till it seems right. I doubt whether it's anywhere near authentic Indonesian but I'm happy with it.
[Concord] Colonial Inn
We'd originally looked at 80 Thoreau but it was closed the evening we were planning to eat there.
Protected Designation of Origin (PDO)
"But what the PDO does is legally say that Greece does feta 'right', and that the other countries are doing it wrong, and therefore can't use the name due to their inferiority. "
No. You've misunderstood the natiure of PDOs. It is not saying that another product is inferior. it is defining geographical origin and production method. See upthread for my mention of the Stilton/Stichelton example which is a perfect example of what a PDO actually is. No-one would suggest that Stichelton is in any way inferior to Stilton and it is, in fact, a superb cheese made in a Stilton style - but it is not a Stilton.
General question regarding formal dining service?
It was, indeed, the Moss Nook. I knew it was up for sale, as the owners were retiring, but hadnt realised it had closed (which may say much about how little I know about the local restaurant scene - it's 5 minutes drive from home). Used to be the dog's danglies for a special occasion meal when Mrs H & I were newlyweds.
Kippers for breakfast recipe needed
My partner enjoys a kipper breakfast occasionally. Cooks them by dotting them with a little butter and then putting them under the grill for a few minutes.
Jugged kippers are a very traditional way of dealing with them. Simply put them in a talll jug and pour boiling water over them anbd leave for a few minutes. They'll need drying off with some kitchen paper.
Can't comment on which mught be best as I find them far too salty for my tastes.
General question regarding formal dining service?
There used to be a place near us where main courses were brought with a "silver" dome over the plates which were then ceremoniously all lifted off together. Terribly old-fashioned sort of nonsense but I bet they're still doing it - it's that sort of place.
What's for Dinner? #146 - Memorial Day Edition [old]
Is corn usually this early in America?
In the UK, it's an autumn crop that we're unlikely to see before September.
[Mystic] Flood Tide
We've been visiting the States since 1980 but this was the first time to New England. Loved it. Nice countryside, nice people, good food - what's not to like?
[Mystic] Flood Tide
I'm sure you intended no insult- but I'm a north westerner, not a Londoner. London's a foreign country. :-0
Lunch on the Freedom Trail
Thanks, bear. We've been visiting America since 1980 but this was the first trip to New England. Enjoyed ourselves considerably. However, must now concentrate on the diet!
What's for Dinner? #146 - Memorial Day Edition [old]
"Cooking the books" has resumed at Casa Harters and tonight's dinner comes from "Curry Easy", Madhur Jaffrey, 2010. It's a very straightforward meal of minced lamb (keema) and potatoes.
Onion is fried along with cinnamon, ginger and garlic for a little while. Then the lamb goes in, along with a couple of big dollops of yoghurt (remainder will be used with my breakfast muesli over coming days), same of passata, cumin, coriander, cayenne and turmeric. Then the spuds and 250ml water. It simmers away, slowly thickening for 30 minutes or so.
There''ll be basmati rice. And a dahl (over which I confess to liking a "microwave in the bag" one from the Asian supermarket). And my 2010 vintage apple & mint chutney.
[Freeport] Jameson Tavern
I'd read that the rolls sometimes come with melted butter but we never came across it.
Protected Designation of Origin (PDO)
Erm, yes, but is there any indication that Israel, Lebanon or a future state of Palestine would hope to become a member of the EU and be in a position to obtain PDO status for their products ?
And, even if they did, is there any indication that a product such as labneh would be ever be regarded as sufficiently geographically specific that it would qualify for PDo status?
Let us not get into discussions about whether national borders set nearly 100 years ago are "fresh" or not and, therefore, relevent or not. Surely outside the remit of this board?
Protected Designation of Origin (PDO)
I hear what you say, but you really must not confuse the obvious and only-to-be-expected politicking over a generic product such as falafel with the very precise determinations that go into PDOs. You are obviously aware about the details of the feta PDO, so you will know that is not just "Greek" cheese but can only be made in certain regions of the country and in a defined manner. It is those elements which form the critical basis for all PDOs and why they are so imprtant to us.
Protected Designation of Origin (PDO)
Well, of course, it's about claiming the name. It's all about claiming the name. That's exactly what the PDO system is about and why it's so prized here.
And, of course, the Cypriot feta makers were distinctly unthrilled when the PDo was issued. I understand that their halloumi makers are considering a similar application - the UK is keeping ahead of that game and already only allows Cypriot halloumi to be sold here as halloumi. I suspect that's because we take our regional cheese making seriously. For example, the PDO for Stilton requires it to be made in only three counties, if memory serves. It also requires it to be made with pasteurised milk. So, a newish producer, within the area but making a blue cheese in the Stilton style with unpasteurised milk cannot call it Stilton - so they call it Stichelton.
[Hyannis] Alberto's
As you suggest, it's always about balance. If you're going to serve delicate seafood and keep the seasoning to a minimum, then for goodness sake, don't serve it with a thick gloopy overpowering cream sauce. Could have been such a nice dish, but just wasn't.
[Hyannis] Alberto's
I know from your posts that you will understand that there is a world of difference between noting that a dish was underseasoned and suggesting that it should be stongly seasoned. Except that both can detract from the enjoyment of the dish to the fullest extent.
Rum suggestions for baking only
I don't drink either and my partner doesnt drink dark rum (which would be the best for cooking), so we don't have it in the house. But if we did, I think I'd go for a mid-range one like Captain Morgan (although cheapskate that I am, it would probably mean I'd buy supermarket own label and be done with it)
I know, this is ridiculous but regarding raw shrimps...
I'm surprised that raw shrimps/prawns are not available in another north European country, particularly one known for its seafood.. Whilst fresh can be difficult to come by in the UK, frozen are readily available in supermarkets. I presume you've tried the big supermarket chains like Coop and ICA?
