Last week Connor and I cooked a delectable filet mignon meal. What fun to have company in the kitchen, especially such fun company! Connor and I (and Joshua) spent a few hours on Saturday shopping for our ingredients and baking the Baba au Rhum cake.
The filet mignon was cooked superbly with a little help from my brother Craig, aka, the master of meat. Charmaigne made the kitchen sparkle while we waited hours for the sauce to reduce, but the end result was worth the wait. The garlic mashed potatoes were rich and lucious thanks to copious amounts of garlicky olive oil. I can't say any of us were impressed by the French String beans, but they served their purpose. The Baba au Rhum was a bit of a disappointment. It did not soak up the rum syrup and so was dry, but, as my Dad said - the coarseness of the cake was a great contrast against the silkiness of the whipped cream. And it was! I will try the Baba au Rhum again if I can get my hands on a 5 or 6 cup bundt pan.
Everyone agreed that the next meal should be a little lighter, so I will cook Provencal Vegetable Soup, Croque Monsieur, and Chocolate Truffles.
The filet mignon was cooked superbly with a little help from my brother Craig, aka, the master of meat. Charmaigne made the kitchen sparkle while we waited hours for the sauce to reduce, but the end result was worth the wait. The garlic mashed potatoes were rich and lucious thanks to copious amounts of garlicky olive oil. I can't say any of us were impressed by the French String beans, but they served their purpose. The Baba au Rhum was a bit of a disappointment. It did not soak up the rum syrup and so was dry, but, as my Dad said - the coarseness of the cake was a great contrast against the silkiness of the whipped cream. And it was! I will try the Baba au Rhum again if I can get my hands on a 5 or 6 cup bundt pan.
Everyone agreed that the next meal should be a little lighter, so I will cook Provencal Vegetable Soup, Croque Monsieur, and Chocolate Truffles.
