|The newest addition to my collection|
I love this cookbook. I own no volume quite like it.
Two nights ago, I was assigned to bring hors d'oeuvres to a family gathering at Edward's beach house. I thought it would show my gratitude if I cooked from A Taste of the Somerset Club. There were only six hors d'oeuvre options, five of them deep-fried. The non-deep fried option: little pinwheel sandwiches of pita bread, roast beef, and curry powder. Since my brother in law Chris was making beef for dinner, and despite the fact it was miserably hot, I took a deep breath and decided to deep fry.
-coconut shrimp. Weird, enticing concept. You dredge shrimps in flour, egg, and sweetened (!) coconut, then dip them in a thick, spicy (by New England standards) batter and fry until puffy and crisp. Serve with a syrupy orange juice-horseradish sauce. I loved the idea of the sweet coconut and the sweet sauce, but it didn't quite work. A few people praised these fritters, but I think they were just being polite.
|There was something on my camera lens.|
|They should serve THIS at the Somerset Club.|
|Polo, by Ralph Lauren|