Happy anniversary Bette. Glad you had a special evening.Yesterday was our 51st anniversary. We had a lovely dinner at Joe Muer in Bloomfield Hills. We started our meal with a split of Champagne and Oysters Rockefeller. I would ordinarily say the appetizer was amazing, but the tiny oysters were overwhelmed with creamed spinach, bacon, gruyere cheese. The dish was more about the trimmings than the oysters. We both would have preferred another appetizer, perhaps the smoked whitefish pate that used to be complimentary.
After finishing our Champagne and appetizer, we ordered a bottle of Pinot Noir to accompany our dinner. DH had a question about the menu before he decided on Bronzino for his entree. The last time he ordered the Mediterranean fish, it was served whole - head and all. Neither of us enjoys this presentation. Lovely waitress told us that many customers didn't care for the whole fish, either, and that now it is filleted and served with a rustic vegetable topping/sauce. DH deemed it wonderful. I had a difficult time deciding between my favorite Dover sole or scallops. The ramps, spring onion, and Morel mushroom accompaniment for the scallops sounded awesome, so I chose that for my entree. The dish featured four enormous scallops and some whole Morel mushrooms on a bed of ramps and spring onions. Delicious! We shared Pommes Frites (fries) with lemon garlic aioli.
Since it was our anniversary, we were presented with a miniature version of Joe Muer's classic coconut cake with a "Happy Anniversary" chocolate garnish. The restaurant had become very busy and noisy, but we lingered so we could finish our wine. We had enjoyed listening to the female vocalist who was, at times, overwhelmed by her accompanist. She did a nice rendering of Etta James' "At Last" (I sang along). We planned to watch a favorite movie when we got home, but after a glass of Champagne and a bottle of Pinot Noir, we decided to watch a couple of episodes of Law & Order: SVU instead because we knew we couldn't stay awake for an entire movie. Enjoy your Sunday.
Bloomfield Hills - Joe Muer Seafood
JOE MUER SEAFOOD BLOOMFIELD HILLS For more than 90 years, Joe Muer Seafood has been the top name in fine dining in the Detroit Metro area. Today, our elegant location on Woodward Avenue in Bloomfield Hills, Michigan offers the finest fish, shellfish, sushi, steaks, and chops in the state, delive ...joemuer.com
I do watch it on ION as well. I am not sure what I will do if they stop running them. I can literally watch a half dozen at a time. I love the way one episode ends and the next starts immediately. Addictive, lol.We can recite most episodes having seen them so many timesI checked out the episodes that are on today but don't have it on yet. Do you watch it on Saturdays on ION? (A2 station) DH has gone swimming and will stop at Nino's for something for dinner as we forgot to take anything out of the freezer.
My mom never liked cooking, and her cooking tended toward the very bland, with overcooked veggies and super mild on the spices. I'm no chef but I like stronger flavors, especially garlic. (I now grow my own and in some abundant years I harvest enough to use all year and still have enough to use to plant the following year's crop as well.)One of the first recipes I learned to make when I first started cooking was a James Beard recipe, Chicken with 40 Cloves of Garlic. Back then, using a whole clove of garlic, let alone 40 cloves, was practically unheard of. Usually garlic powder was used if a recipe called for garlic, and even then it was used very sparingly.
Chicken with 40 Cloves of Garlic
www.jamesbeard.org
Ah well... I made sure the head of real garlic didn't go to waste though.
I remember actual heads of garlic weren’t carried by all grocery stores back in the 70s. Like your mom, most people who referred to garlic meant garlic powder. I had to search to find heads of garlic.My mom never liked cooking, and her cooking tended toward the very bland, with overcooked veggies and super mild on the spices. I'm no chef but I like stronger flavors, especially garlic. (I now grow my own and in some abundant years I harvest enough to use all year and still have enough to use to plant the following year's crop as well.)
Several years ago I was visiting mom and was making a grocery store run, and she asked me to get some garlic. I was delighted that this suggested she had started using it in her cooking. I came home with a head of garlic and discovered she didn't know what to do with it -- she had meant a jar of garlic powder but hadn't realized she needed to specify.
This sounds good and super simple. In the picture it looks like they used leg quarters. I think I will use thighs. I am not familiar with vermouth (wine). Does anyone have a suggestion of the brand or flavor to use?One of the first recipes I learned to make when I first started cooking was a James Beard recipe, Chicken with 40 Cloves of Garlic. Back then, using a whole clove of garlic, let alone 40 cloves, was practically unheard of. Usually garlic powder was used if a recipe called for garlic, and even then it was used very sparingly.
Chicken with 40 Cloves of Garlic
