Has a friend ever made you listen to a song on an album you haven't heard before? Maybe they rave about the rhythm section or a particular verse. Somehow though, it doesn't wow you. It doesn't make you get up and tap your toes the same way it does for your friend. But since you are an awesome friend, you are determined to give this song another listen so that maybe you can appreciate the nuances you missed. Finally it grows on you. Those nuances get you rocking out.
Memphis grew on me like a song. There are so many great holes in the wall- things that are easily missed.
I went to a thrift shop with my best friend, and she handed me, "The Tea Room: Tennessee Style." Its brown checkered cover reminded me of old cook books that are common in Louisiana. Intrigued, I flipped through its aged pages. In the Foreward, Putt Cummings and Judy Davis explain that their customers were clamoring for the restaurant's recipes since its inception despite its recent opening. It's dated November, 1975.
Admittedly, this gem has been sitting on my book shelf for a few months. I have been meaning to try recipes out of it since we found it. Tonight was finally the night.
Memphis grew on me like a song. There are so many great holes in the wall- things that are easily missed.
I went to a thrift shop with my best friend, and she handed me, "The Tea Room: Tennessee Style." Its brown checkered cover reminded me of old cook books that are common in Louisiana. Intrigued, I flipped through its aged pages. In the Foreward, Putt Cummings and Judy Davis explain that their customers were clamoring for the restaurant's recipes since its inception despite its recent opening. It's dated November, 1975.
Admittedly, this gem has been sitting on my book shelf for a few months. I have been meaning to try recipes out of it since we found it. Tonight was finally the night.
Of course, I had to update the recipe a little bit. Instead of cream of mushroom soup, I sautéed diced portobello mushrooms with minced onion and garlic in butter. I added a mix of 85/15 ground angus and ground lamb in the pan. I added some heavy whipping cream and three egg yolks (A dessert out of the cook book called for three egg whites and I hate wasting yolks). I topped it with mashed potatoes in a casserole dish. At the grocery store, my husband Jesse picked out an Irish cheese. The nutty, mild flavor paired well with the slightly gamey nuances in the lamb and the portobello mushrooms. Overall, it received rave reviews. It isn't hard to imagine the patrons in the restaurant enjoying this meal nearly 40 years ago.
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