I had company for lunch today
The Lunch Bunch
As always, lunch in the dining room
The prettiest flowers at the market were red carnations
much better suited to Valentine's Day
but since I was using my Grandmother's Noritake,
the red works!
A Quaker Lace runner and placemats -- both dating from the 50s
All in perfect condition
A dinner plate to rest the soup bowl on,
a bread and butter plate with butter knife for the popover
And a gumbo spoon for the soup
It was a simple luncheon
Soup, bread and dessert!
The soup is a recipe from The Dairy Hollow House in Eureka Springs, Arkansas
Sadly, it lives only in memories and in the pages of a cookbook
aptly titled The Dairy Hollow House Cookbook
It's chicken and rice and olives and vegetables and cream and wine
Can a soup get any better than that?
The soup only adds to the table setting
Popovers were the bread hot from the oven.
I adore popovers. I have a popover pan.
They're called a "quick" bread
But I always forget that they take a long time to bake
(a half an hour or so -- so I don't consider them "quick"!)
Dessert was special
An orange cake
Made from the fruit of my Calamondin orange tree.
The Calamondin orange tree I've had for 16 years.
(I've never harvested the fruit before!)
It was delicious.
The recipe will be in my column in The Fort Scott Tribune and The Nevada Daily Mail
this Saturday -- you'll just have to wait for that recipe!
We had a lovely afternoon.
The dishes are done and put away.
A cake made for a friend is baked, iced and ready for pick up.
Dinner tonight will be out!
At our local Kiwanis pancake fundraiser!
Oh, and here's the soup recipe -- I heartily recommend it!
DHH SUPREME OF VEGETABLE AND OLIVE SOUP EUREKA
4 T. butter
1/4 c. finely diced onion
1/4 c. finely diced carrot
1/4 c. finely diced celery
5 T. flour
4 c. chicken stock (or vegetable stock)
1 c. white wine
1 1/2 c. half and half
1/2 c. cooked white rice
1/4 c. black olives, sliced into circles
1/4 c. pimento stuffed olives, sliced into circles
1/4 c. peas, frozen
1 chicken breast, cubed
In a skillet, saute onion, carrot and celery until softened. Sprinkle the vegetables with the flour. Gradually whisk in the chicken stock. Stir vigorously with the whisk as you raise the heat to medium, to prevent lumps from forming. When stock is smooth and slightly thick, transfer it to a Pam sprayed heavy soup pot.
Add the white wine and simmer for 20 minutes. Then stir in the half-and-half. Lower heat; from this point, the soup must not be permitted to boil.
Add the rice, olives, peas and chicken. Heat through. Taste and correct the seasonings. Add salt and pepper to taste.
Serve very hot, with finely chopped parsley floating on top.