Thursday, December 31, 2009
Lemon-Ricotta Hotcakes
Shelley and Russ made the best pancakes I think I've ever tasted this morning! They made Lemon-Ricotta Hotcakes from Hell's Kitchen in Minneapolis. I think we haven't had enough variety in our pancake making, we'll definitely have to add this to our repertoire.
Cooking with Julia
My most-used Christmas present so far is a copy of Mastering the Art of French Cooking, which is popular this year because of the movie Julie & Julia. I can't believe we didn't have a copy for this long.
We started out with a cheese souffle, and then a béarnaise sauce for roast beef, with individual vanilla soufflés with chocolate crème anglaise for dessert. Last night was our most ambitious project, making homard aux aromates (lobster steamed in wine with herb sauce) for 10. The sauce was excellent, and not overpowering for the lobsters (also good on mashed potatoes). I also liked splitting the lobster before serving, it makes it a lot easier to eat at the table, although there is still some claw cracking to do.
We've been through a lot of eggs and butter already. I don't have any ambition to make every recipe in the book like some other blogs, but I'm looking forward to trying more out.
We started out with a cheese souffle, and then a béarnaise sauce for roast beef, with individual vanilla soufflés with chocolate crème anglaise for dessert. Last night was our most ambitious project, making homard aux aromates (lobster steamed in wine with herb sauce) for 10. The sauce was excellent, and not overpowering for the lobsters (also good on mashed potatoes). I also liked splitting the lobster before serving, it makes it a lot easier to eat at the table, although there is still some claw cracking to do.
We've been through a lot of eggs and butter already. I don't have any ambition to make every recipe in the book like some other blogs, but I'm looking forward to trying more out.