Saturday, January 23, 2010
A Taste of Romance
I could tell you how I made them -- in real time --and sometime tomorrow, you would have the recipe. I shaved potatoes through Chef Tom's $487,000 mandoline (at considerable constant risk of amputation); soaked each wafer in heavy cream and sprigs of gently-hand-rubbed thyme; and then built maybe 13 concentric circles, layer by painstaking layer of these wafers, alternating with drizzles of butter and cream; salt and pepper; and then topping with gruyere (not too much, it's an oil slick). I did this in a springform pan; baked for the requisite one hour; after which they were not done. Frantic texts to Food Gay Chef Tom yielded the solution: whip up froth of half cream and butter then braise the potatoes for an additional half hour at 400 degrees. (It worked.)
I am not sure I could've saved the dish, or the birthday dinner, or frankly, the relationship, on my own. (Don't ask about the Cake. It's another story for another day.)
He was, as usual, due to leave in time to watch the game at a buddy's. But didn't. It is possible that is because I implied that however well his buddies might be stocked on chips, dips, and beers, there were certain acts of a private nature that they were unlikely to perform at say, halftime.
When the guacamole Pringles come out, Romance and Passion's days are numbered. Or as Michael Jansen Miller puts it, "Little Debbie Nutty Bars are next."
Well, what can I say?
We gave it a good run.
Posted by Ace at 7:43 PM