Friday, April 16, 2010
16. April 2010
It's been a while since I had an evening alone...and Thursday nights have turned into Wednesday nights (we'll just pretend tonight is Wednesday). Actually, this is just a cooking/baking blog :-)
So what have I missed?
Baked Beans in Tomatoe Sauce and Scrambled Eggs...for Dinner! This definately wasn't one of Bastian's favorites. I was so hungry when I got to the grocery store I wasn't thinking clearly. Food items just seem to jump or appear in my grocery cart and well....you know how it goes. When I finally unpacked everything at home, I realized that I hadn't actually bought anything "useful."
Asparegus and Ham Crepes with Vinaigrette: Unfortunately, the white asparegus wasn't any good, a little under cooked, and not completely peeled. The Hame Crepes were fun to make and would work well as a light appetizer or snack. Vinaigrette...is....vinaigrette (they all taste the same).
Butterscotch Cookies: Thank you Heather for the Butterscotch chips!!! They've been sitting around since Christmas and I finally got around to making cookies. Now I've got 60 cookies cooling around the kitchen on paper towels, and I'm not sure what to do with them, but what the heck. Cooking is for the soul...but baking is for the spirits. And butterscotch smells amazing!
So what have I missed?
Baked Beans in Tomatoe Sauce and Scrambled Eggs...for Dinner! This definately wasn't one of Bastian's favorites. I was so hungry when I got to the grocery store I wasn't thinking clearly. Food items just seem to jump or appear in my grocery cart and well....you know how it goes. When I finally unpacked everything at home, I realized that I hadn't actually bought anything "useful."
Asparegus and Ham Crepes with Vinaigrette: Unfortunately, the white asparegus wasn't any good, a little under cooked, and not completely peeled. The Hame Crepes were fun to make and would work well as a light appetizer or snack. Vinaigrette...is....vinaigrette (they all taste the same).
Butterscotch Cookies: Thank you Heather for the Butterscotch chips!!! They've been sitting around since Christmas and I finally got around to making cookies. Now I've got 60 cookies cooling around the kitchen on paper towels, and I'm not sure what to do with them, but what the heck. Cooking is for the soul...but baking is for the spirits. And butterscotch smells amazing!
Thursday, January 28, 2010
January 28, 2010
Dinner for One:
Gratin d'Endives (Gratin of Endives with Ham).
My beau is off playing his last performance of "Wicked" and so I'm left to defend for myself. He and a colleauge of his will be home around midnight and they've been promised something to eat; whether it be gratin, chips or beer I've got it all.
The recipe calls for belgian endives (whatever that is). The supermarket only has Italian endives and by looking at them, they don't seem to fit the description: 12 firm, medium-sized endives with tightly closed leaves. The Italian endives look like a head of green salad that's exploded. I decide to go to Plan B, chicory, hoping that it'll work just as well.
Surprise! Wikipedia has confirmed that Belgian endives are also known as.....chicory!!
I really like the smell of chicory braising in lemon juice and butter. It's kind of sweet and earthy, and very delicate.
Gratin d'Endives (Gratin of Endives with Ham).
My beau is off playing his last performance of "Wicked" and so I'm left to defend for myself. He and a colleauge of his will be home around midnight and they've been promised something to eat; whether it be gratin, chips or beer I've got it all.
The recipe calls for belgian endives (whatever that is). The supermarket only has Italian endives and by looking at them, they don't seem to fit the description: 12 firm, medium-sized endives with tightly closed leaves. The Italian endives look like a head of green salad that's exploded. I decide to go to Plan B, chicory, hoping that it'll work just as well.
Surprise! Wikipedia has confirmed that Belgian endives are also known as.....chicory!!
I really like the smell of chicory braising in lemon juice and butter. It's kind of sweet and earthy, and very delicate.
January 21, 2010
Dinner for Two:
Sauté de Boeuf à la Parisienne (Beef Sauté with Cream and Mushroom Sauce), served with tagliatelle noodles and "Jürgen Ellwanger" Lemberger 2007. The recipe calls for 2 1/2 lbs. filet of beef. A high quality filet costs about 36 euros for two pounds. I halved the recipe :-) and only spent 18 euros for the beef alone! I've seen filet of beef in restaurants go for over 25 euros a pop, so I guess it'll always be better to cook at home (and at least I know what I'm eating). The recipe was fantastic, but didn't top the Boeuf Bourguignon at my parents!
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