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Duck...duck...sausage! Wait, that's not right. No wonder kids don't let me hang out with them.
While this dish may not have goose in it, it does have 2x the duck, and includes andouille sausage, prosciutto, and risotto cooked in the duck fat drippings. So all in all, it's pretty freaking amazing. Because if there's one thing that's better than duck, it's duck fat. Mmm....
That's my sad attempt to make a connection between sexy wine cake and rich and flavorful vegetable lasagna, both of which I made this past weekend. And both of which are out of this world amazing.
I'll post the lasagna later this week, but first can I get a round of applause? I successfully made my first moist and delicious cake from scratch! I attribute my success to the some of the ingredients I used: cake flour, pudding, and wine (of course!).
But I'm not joking when I say this recipe blew my mind. It's a white Bundt cake that uses a half cup of chardonnay right in the mix, which gives the sweetness a little bite. Then, after you cook it, you pour a chardonnay glaze onto the pan and let it seep into the cake, infusing it with more flavor and creating a nice sheen on the outside. Yum!
To round out French week, here are the final recipes that we used to complete our delicious meal.
To recap, we had French onion soup for an appetizer, steak au poivre for our entree, and herbed fingerling potatoes and asparagus with French vinaigrette for our sides.
It's hard to pick a favorite part of this meal. A lot of work went into each step, and I'm very proud of the way everything turned out. The steak was bursting with flavor, and we did a pretty damn good job with the French onion soup. The potatoes are delicious, but to be honest they're potatoes, and it's hard to really mess those up. What really surprised me, however, was how much I liked the asparagus!
Herbed fingerling potatoes:
These reminded me a lot of roasted potatoes in their texture, but cooking them on the stove was a new method. The key to these are the fresh herbs. I didn't have any sage, but the rosemary and thyme gave it an awesome boost of flavor. ...continue reading →
I must have been riding the high from my success with the Chinese food last week when I decided to try French cooking this week. That, or I was delusional. I thought "Hey, I like French food! I'll make that next! How hard can it be?"
And then I started looking at recipes, and all I could think was:
But it was too late at that point, and I just decided to go for it. I knew I wanted to make French onion soup, and I found a recipe that seemed fairly easy. But then for the entree...oh my goodness. It was impossible to find a recipe that that didn't involve years of experience, hours and hours, and super expensive ingredients.
Finally I found one that seemed reasonable...if you consider flambéing with brandy reasonable. Check back in a few days to make sure I didn't scorch off my eyebrows or light my house on fire.
But for today's success story:
French onion soup
I am so proud of this! It was a soup, which obviously I've been making a lot of recently, but it was completely different from the usual carrots/celery/onions + chicken stock formula I've been using. It was a little more challenging, a lot more expensive (gruyere!) but so rewarding at the end.