While The Cat Who Ate Danish Modern section of the Cat Who Cookbook has many delightful things, it is also missing recipes from food that sounds divine.
For instance, this section of the book has no desserts, but on pg. 15 David gushes about a delicious chocolate cake.
“And remember, dear, I want you to invite me to dinner the next time you are having that superb chocolate cake. Don’t let your cook bake it. I want you to bake it yourself–for David.”
I mean I know David was only saying that to get the women to buy an expensive sofa, but that cake sounded good. They should have included it.
And later David has a second buffet:
“Try these little crabmeat things. They’ve got lots of pepper in them.’ Even though Qwilleran had dined recently and well, he had no difficulty in trying the lobster salad, the crusty brown potato balls flavored with garlic, the strips of ginger-spiced beef skewered on slivers of bamboo, and the hot, buttered cornbread filled with ham. He had a feeling of well-being.” (pg. 116)
That buffet sounds really good too.
However, It does have the food from the first buffet in which there are many delicious and delightful things. Out of these many options we are going to make marinated mushrooms and savory meatballs in dill sauce. They also have some items from Qwill’s first date with Cokey, such as nature’s own cocktail and salad with poppy seed dressing. There are no desserts presented in this section so we won’t be able to do one.
“It was not the bar that interested Qwilleran. It was the buffet. It was laden with…marinated mushrooms…[Qwill] sat at a marble-topped table…with a plate of…mushrooms…(pg. 56-63)
1/4 Cup of Lemon Juice
1/4 Cup of Salad Oil
1/4 Cup of Finely Chopped Onion
1 Clove of Garlic, Minced
1 Tablespoon of Finely Chopped Fresh Parsley or 1 Teaspoon of Dried Parsley
3/4 Teaspoon of Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon of Sugar
3 Cups of Sliced Fresh Mushrooms or Small Mushroom Caps
Mix the lemon juice, salad oil, onion, garlic, parsley, salt, pepper, and sugar. Put the mushrooms in a bowl and pour the dressing on them. Cover and refrigerate 3 hours to overnight, stirring several times. Serves 4-6.
These were absolutely fabulous. Originally we weren’t going to make them, but I am so happy I was able to convince my mom to do them as they were absolutely delicious.
Savory Meatballs in Dill Sauce
“It was not the bar that interested Qwilleran. It was the buffet. It was laden with…savory meatballs in a dill sauce…He loaded his plate for the third time…Rejoicing inwardly, he made two more trips to the buffet before saying good night…” (pg. 56-63)
1 Pound of Lean Ground Beef
1/4 Cup of Rolled Oats or Bread Crumbs
5 Slices of bacon, cooked and crumbled fine
1/3 Cup of milk
1 egg, beaten
1/4 Teaspoon of pepper
1/4 Teaspoon of savory
1/4 Teaspoon of dried dill weed
1 14.5-ounce Can of beef broth
2 Tablespoons of cornstarch
1/4 Teaspoon of dried dill weed
Combine ground beef, rolled oats or bread crumbs, bacon, milk, egg, pepper, savory, and 1/4 teaspoon dill weed. Form into small meatballs and place in a saucepan. Pour the beef broth, reserving 2 tablespoons, over the meatballs. Bring to a boil over medium heat. Reduce heat to low, cover and cook 15-20 minutes. Remove meatballs from pan with slotted spoon. Add the 2 tablespoons reserved beef broth to cornstarch and blend. Put cornstarch and broth mixture into broth in the saucepan from which the meatballs were taken. Add 1/4 a teaspoon of dill weed and cook until thickened. Return meatballs to saucepan and simmer 5 minuetes. Serves 6.
These meatballs are extremely good! My mom added the noodles as she felt that they couldn’t be eaten by themselves, but they were so good I could have just scarfed them all down. It made my think of the book The Truth About Forever, as one of the main characters always says “everybody loves meatballs” (pg. 69). After eating these I found that to be the truth.
Nature’s Own Cocktail
“I’ll make us one of nature’s own cocktails if you’ll order the ingredients and two champagne glasses…Qwilleran took a cautious sip. The drink had a bite. It was like Cokey–cool and smooth, with an unexpected pepperiness.” (pg. 95)
3 Tablespoons of Cream
Cold Ginger Ale
Pinch of Freshly Ground Nutmeg
Pour cream into an 8-ounce glass. Fill glass with ginger ale and stir mixture just enough to incorporate cream into ginger ale. Dust surface with nutmeg.
This was also good. We weren’t sure how it was going to come out, but it was just as good as Qwill and Cokey say.
Salad with Poppy Seed Dressing
She [Cokey] looked at the menu and asked…for a small salad…[Qwilleran] reached over and took her hand–the slender, tapering hand that was playing tiddlywinks with stray poppy seeds on the tablecloth.” (pg. 96–98)
1 Small Onion, Chopped
1.5 Cups of Sugar
2/3 a cup of cider vinegar
2 Teaspoons of Dry Mustard
1.5 Teaspoons of Salt
2 Cups of Vegetable Oil
2 Tablespoons of Poppy Seeds
Place onion, sugar, vinegar, mustard, and salt in a blender. Blend well. While the blender is running add oil in a thin stream. Continue to blend until thick and creamy. Add the poppy seeds. Blend 5-10 seconds. Wash and dry salad greens. Serve with poppy seed dressing. Makes about 3.5 Cups of dressing.
When I tasted it on its own I found it too be too sweet, but when it is on the salad it is a perfect compliment. Was also delicious!
To read about the previous meal click here.
To read about the next meal go here.