Sarah
Amy put in a special request for dinner this week - Seafood Stew. It's supposed to be rainy and cold on Tuesday, so it might have been a stroke of genius!
Starter: Cheese Puffs
Seafood Stew
Toasted Baguette Slices buttered and rubbed with garlic
Dessert: Chocolate Orange Mousse
Tuesday, January 19
6 spaces available
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Sarah
Our first French feast was a wonderfully fun night with lots of family and lots of food. After cooking most of the day, what a delight to sit down with people I love and enjoy some delicious food. Amy created a beautiful, glittering, glowing table filled with lots of candles, flowers and tablecloths - gorgeous!
A Few Observations on French Cooking based on "Barefoot in Paris"
EGGS - I used more than 15 eggs, I knew French food had a lot of butter, but eggs (especially yolks!)?
EGGS Part 2 - Meringue? I have never seen so many recipes with meringue, a true love affair with the light fluff, or are the French just thrifty?
LIQUOR - Must be very useful for adding flavor. A full bottle of wine in the garlic chicken! Plus cognac!
What Ina Forgot to Include in "Barefoot in Paris'
Lemon filling is so HARD to make! It slid and seeped out of the tart after it was cut.
Don't add sugar too fast to meringue when you whip it, whip it good!
Gruyere cheese requires serious shoulder and arm muscles to grate, but also puffs up and gives a satisfyingly large pile of grated cheese when done.
Not advisable to use a box grater to zest lemons, the longest 1/4 cup of zesting in my life! (plus nicks!)
I CAN cut a bone in chicken breast in half, just whacka, whacka and voila!
Until next time...
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