But little time for blogging. Here is a haul of vegetables from the local Farmers' market in Newport Pagnell. I'm missing my French veggie patch which could have supplied most of these lovely things but still, it's nice to support other growers.
Friday, November 18, 2011
Cooking every day
But little time for blogging. Here is a haul of vegetables from the local Farmers' market in Newport Pagnell. I'm missing my French veggie patch which could have supplied most of these lovely things but still, it's nice to support other growers.
Monday, November 07, 2011
Things I have learnt
Yesterday was the Supper Club Rehearsal Lunch. It was a success I think, with no major disasters and a good time had, but it was a learning curve and these are some points to remember.
Despite starting several days beforehand we were still cleaning, assembling tables and ironing tableclothes just before the guests arrived. It is sometimes difficult to know what to do when guests are unavoidably detained in bad traffic. The amuses were a hit, even the garlic dip which is nearly pure garlic with a little salt and oil, was popular. Get the table laid early.
A bread basket is a wonderful and necessary thing but it's difficult to serve oil and balsamic vinegar elegantly and people can feel intimidated. If I'd had an extra person to wait front of house it might have been possible to hand the bread and dressings individually but people don't like to reach.
Even when you think everything is in hand, it's easy to overlook small details. I sent the starters out without their apple crisps. It's amusing to rush around the table and dress things in public once in a while but I think it's a habit that could become irritating.
It's a mistake to cook something on the day that you haven't tested a dozen times before. The tarts were pleasant enough, certainly edible but the presentation was appalling and I nearly lost it completely by not regulating my ovens adequately, trying to cook too hot to make up for lost time.
And we forgot to take pictures of the pudding! Which is a shame. Ice cream does need to be churned before the meal and not during it, no matter how delicious soft serve is. When adding alcohol to puddings be aware it might not suit the drivers.
Everyone still had room for sweets and coffee. I'm not sure if this means the portions were too small, the guests were too greedy or it was all too delicious.
I had fun.
If you would like to join a Supper Club meal in Newport Pagnell on Saturday 12th November then please let me know in the next couple of days as take up has been very slow and I'm hovering on the edge of cancelling.
Nottingham and Ealing are selling well, so if you were thinking of eating with us then it's probably a good idea to get your reservation in now.
Despite starting several days beforehand we were still cleaning, assembling tables and ironing tableclothes just before the guests arrived. It is sometimes difficult to know what to do when guests are unavoidably detained in bad traffic. The amuses were a hit, even the garlic dip which is nearly pure garlic with a little salt and oil, was popular. Get the table laid early.
A bread basket is a wonderful and necessary thing but it's difficult to serve oil and balsamic vinegar elegantly and people can feel intimidated. If I'd had an extra person to wait front of house it might have been possible to hand the bread and dressings individually but people don't like to reach.
Even when you think everything is in hand, it's easy to overlook small details. I sent the starters out without their apple crisps. It's amusing to rush around the table and dress things in public once in a while but I think it's a habit that could become irritating.
It's a mistake to cook something on the day that you haven't tested a dozen times before. The tarts were pleasant enough, certainly edible but the presentation was appalling and I nearly lost it completely by not regulating my ovens adequately, trying to cook too hot to make up for lost time.
And we forgot to take pictures of the pudding! Which is a shame. Ice cream does need to be churned before the meal and not during it, no matter how delicious soft serve is. When adding alcohol to puddings be aware it might not suit the drivers.
Everyone still had room for sweets and coffee. I'm not sure if this means the portions were too small, the guests were too greedy or it was all too delicious.
I had fun.
If you would like to join a Supper Club meal in Newport Pagnell on Saturday 12th November then please let me know in the next couple of days as take up has been very slow and I'm hovering on the edge of cancelling.
Nottingham and Ealing are selling well, so if you were thinking of eating with us then it's probably a good idea to get your reservation in now.
Wednesday, November 02, 2011
Yesterday was World Vegan Day
And this is the post I meant to put up for it!
After a fairly uneventful journey back to the UK I've had to settle into the work plan for November and really get on with stuff. It's not coming easily to me, beset by worries that everything will go terribly wrong and panicking because although places for the dates in Nottingham and Ealing are going fast there seem to be no vegans or vegan-curious diners in the whole of the Milton Keynes / Newport Pagnell area. It's a worry and with just 10 days to go I need some new ideas for publicity.
Pictured above the Hazelnut Shortbreads to go with the Fruit Compotes and Ginger Ices on the Newport Pagnell menu. They worked quite well and I'll have another go to perfect the cooking times when the private Dress Rehearsal lunch takes place this Sunday. Guests for that are mostly coming up from London, although Alex who is hosting the Nottingham event with his husband will come down for the day.
I hate to beg but I'm going to. If you have any friends, relatives or contacts in the Newport Pagnell area (we're close to Bedford, Northampton and Milton Keynes too) and you think they'd like to try some Underground Dining (they don't have to be vegan, the food will stand on its own merit) then do let them know we have an event on the 12th November. Tickets are available here, I can accept email reservations at catofstripes@gmail.com and the menu and all details are also available at the Stripey Cat Supper Club website.
The vegetables for the mustard pickles, which are degorging before cooking and bottling.
After a fairly uneventful journey back to the UK I've had to settle into the work plan for November and really get on with stuff. It's not coming easily to me, beset by worries that everything will go terribly wrong and panicking because although places for the dates in Nottingham and Ealing are going fast there seem to be no vegans or vegan-curious diners in the whole of the Milton Keynes / Newport Pagnell area. It's a worry and with just 10 days to go I need some new ideas for publicity.
Pictured above the Hazelnut Shortbreads to go with the Fruit Compotes and Ginger Ices on the Newport Pagnell menu. They worked quite well and I'll have another go to perfect the cooking times when the private Dress Rehearsal lunch takes place this Sunday. Guests for that are mostly coming up from London, although Alex who is hosting the Nottingham event with his husband will come down for the day.
I hate to beg but I'm going to. If you have any friends, relatives or contacts in the Newport Pagnell area (we're close to Bedford, Northampton and Milton Keynes too) and you think they'd like to try some Underground Dining (they don't have to be vegan, the food will stand on its own merit) then do let them know we have an event on the 12th November. Tickets are available here, I can accept email reservations at catofstripes@gmail.com and the menu and all details are also available at the Stripey Cat Supper Club website.
The vegetables for the mustard pickles, which are degorging before cooking and bottling.
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