I was in the garage yesterday, expecting to pick up a pint of chicken stock from the big freezer to use in a sauce for the ravioli I’d bought at the Farmer’s Market earlier this week. I was imagining a creamy sauce, based on the good homemade chicken stock, seasoned with fresh marjoram, for a fall-ish flavor. It was Friday, a day when Rick and I enjoy dinner together. But once in the freezer, I beheld a pint of lobster stock I’d made last month. Oooooooh!
Please don’t think I always have lobster stock awaiting me in the freezer. I’d prepared a lovely arranged lobster salad in celebration of our anniversary, and, unwilling to discard the shells and small legs, had made a quart of simple stock and froze it in pint containers.
The serendipity of this find demanded a change in my sauce plan: a lobster sauce for my pasta, with a bit of fried sage for a garnish.
I made an easy velouté sauce using the stock, and added a tablespoon of tomato paste for color (again, from the freezer) and a few tablespoons of a local dairy’s very heavy cream (again: from the trusty freezer). The sage was from the pot on the deck.
The found aspect of the freezer's ingredients was quite fun and added a lot to my enjoyment of the dish. As for Rick, he didn’t much care how it happened. He was happy that it happened.
2 comments:
OMG---even if my freezer produced what yours does---and it does not---one would have to know the word "voulete" to create such a feast---or think of it---it's why people like me need to read the blogs of people like you!
What a GORGEOUS color!
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