Bashing Texas

Bashing Texas

Photo by Rud Merriam

There were four of us. A cadre who, after the first Cooks’ Bash in Charleston, South Carolina, had to do it again, and again, and now seven times. Every other year since 1994. In the fall when the leaves change, we resist time and the year’s waning by gathering to celebrate…

To celebrate…..

I dunno, celebration itself, perhaps.

It isn’t just the four, though. There are quite a few others who have attended one or two or four bashes. This time, nine experienced bashers gathered from Atlanta, San Francisco, Chicago, and other cities across the continent to hug and chat face-to-face instead of online and to eat. And at this event we had three significant-others who had never been to a bash — although two had reputations that had preceded them by many years.

I wrote of this bash and a bit of the history of the Cooks’ Bashes back in September, so I won’t reiterate it here. Except to say that I did cook dinner on Saturday night and was ably assisted by Sallie (who was also gracious enough to turn her kitchen over to me as well) and John. I’ve never had sous chefs before. I highly recommend acquiring one or two if you have the opportunity.

We should look for someone to eat and drink with before looking for something to eat and drink… ~ Epicurus

Unfortunately, I didn’t do a good job of accounting for other demands on their time (nor how sore my feet would be after a day of touristing) and so dinner was an hour late. Nevertheless, it seemed to be a success from appetizers to dessert.

Amuse Bouche
Cherry Tomatoes stuffed with Herbed Chevre
Prosciutto/Gruyere Gougere
Salmon Mousse en Endive

I somehow managed to double salt the salmon and so there were a few left over — everything else disappeared. The gougeres, in particular, were spectacularly good.

Soupe
Mushroom Bisque

I first had Mushroom Bisque at my brother’s wedding 20 years ago, fell in love with it, and came straight home and created my own version. It got raves Saturday night.

Entrée
Lamb Stuffed with Blue Cheese and Mint
Broccoli Rabe Sautéed with Pancetta, Anchovies, and Garlic
Rice and Carrot Pilaf

It was all good, but the lamb was almost superb and overwhelmed the other dishes. The lamb would have been absolutely superb but I screwed up the sauce. It tasted fine, but the texture failed — hence the “almost superb.”

Entremets
Ambrosia en Galette
Torte Ricotta

Ambrosia is fruit salad, we needed a light dessert, that was it. The ricotta cheesecake, though, was excellent with a raspberry/Amoretto puree.

Aside from cooking and eating dinner, we visited Houston’s Central Market — a veritable warehouse of specialty foods and produce; Bayou Bend, which has an extraordinary collection of American decorative art; a Penzey’s Spice store; the Houston Museum of Fine Arts; the Houston Space Center; and a few other places.

As usual, we were beginning to discuss where to have the 2008 Bash before this was over with.

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