A few weeks ago our friend C & T invited us over for a Titanic Dinner. They had been to a museum in NYC and bought a book about the final meals on the Titanic. T opted to do the third class menu, which included a delicious vegetable soup:
... pork roast with mushrooms, boiled potato, peas and biscuits:
Dessert was actually plum pudding, but since none of the recipes sounded good T subbed one of our favorites, sticky toffee pudding:
Everything was delicious, although the biscuits weren't so good. Luckily T bought some rolls as well. I took these pictures using her light box and I think they came out pretty good.
Here's the recipe for the vegetable soup:
Titanic Veggie Soup
2 tbsp butter
1 chopped onion
1 cup celery
1 cup carrot
1 potato, peeled and cubed
5 cloves of garlic
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
6 cups of chicken or veg stock
2 cups white kidney beans drained
1 cup corn kernels
1 cup asparagus tips
2 cups shredded Swiss chard or spinach
Melt butter, stir in onion, celery, potato, carrot, garlic, oregano, thyme and bay leaf for 10 minutes or until onion is translucent. Stir in stock, boil. Reduce heat and simmer for 15-20 minutes until veggies are tender
Meanwhile: drain and rinse beans. Stir beans, corn and asparagus into veg mixture. Cook for 5 minutes or until asparagus is bright green and tender. Stir in Swiss chard or spinach. Season with salt and pepper.
Thứ Bảy, 10 tháng 10, 2009
Titanic Dinner
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