I recently breezed through The Restaurant by Pamela M. Kelley,* finishing the book one evening after I had done and put away all the dishes. So, it's not a particularly deep or difficult read. But it was a nice way to spend the evening.
There was, of course, lots and lots of food, wines, and cocktails mentioned. Baked Alaska, Dill Pickle Dirty Martinis, and more. They own a restaurant, after all.
"The scallops are local, from Nantucket Bay. The chef brushes them with an orange butter sauce before they go on the grill. There’s also sliced avocado, pecans and crumbled goat cheese with an orange, sesame, and ginger vinaigrette. Emma closed her menu. 'I’ll have that.' 'Me too,' Jill and Mandy both said at the same time. 'Can you tell we’re related?' Jill asked with a grin" (pg. 36).
I have never had Veal Marsala, but this passage made me consider it. "She fed the kids at about six, chicken Marsala for them, and then she set about preparing the rest of the meal that she and Cory would share. At six-thirty she put the asparagus on a sheet of tinfoil, sprinkled a little parmesan cheese, salt and pepper, a drizzle of olive oil over them and a quick squeeze of lemon. She threw them in the oven, next to a casserole dish of tiny fingerling potatoes that were glistening with butter and starting to brown nicely. At a quarter to seven, she poured herself a glass of chardonnay and began sautéing the veal cutlets, which only took a few minutes. The sauce came together quickly and was a simple reduction of the pan drippings scraped up from the bottom of the pan and stirred into a bit of Marsala wine, butter and sautéed mushrooms. It smelled heavenly" (pg. 45).
As they begin to restructure, the four owners decide on their nice: luxurious comfort food. Think
Definitely don't read this book if you're hungry. Every other page or so will have you reaching for a snack...or a drink.
- cornstarch for dusting
- 3 cups whole, roasted and unsalted pistachios
- 3 large egg whites, at room temperature
- 1/4 teaspoon salt (I used a birch-smoked salt from Iceland...just for kicks)
- 3 cups organic granulated sugar
- 1 cup honey
- 1/2 cup organic powdered sugar
- 1 teaspoon pure vanilla extract or pure vanilla paste
- finely grated zest of one organic lemon (I used a Meyer lemon)
- Also needed: candy thermometer, parchment paper
Cook until temperature reaches 315 degrees Fahrenheit. It will take approximately 15 minutes to reach temperature. As it gets close, the mixture will begin to foam and darken in color.