I decided to walk on the wild side and reinvent the classic mashed potatoes and gravy side dish as an entree, and surprisingly, it works. Not only that, but I managed to put my newly learned pasta making skills to the test.
Tag Archive for 'intermediate'
So, one day when I was shopping at my mothership, the restaurant supply store, I saw this candy mold and knew that filled chocolates would be in my future. I only just now bought it and last night I made a test batch – because I have to learn to temper the chocolate, too, and I was made to understand there is a learning curve there – and this is the result. Guittard bittersweet couverture on the outside, San Francisco Chocolate Co milk chocolate ganache on the inside with a few drops of orange oil. The coating has the gloss and snap I was looking for which means my tempering was a success (at least on the top, I think I let it get too cool when I was doing the feet) but my ganache didn’t set up quite the way I would have liked, it was a bit too soft so when you bite into them, the shell snaps as it should but the ganache won’t support it so it just sort of squishes out. Gonna have to use less cream next time. Anyway, I am not proficient enough for a full report so I’ll just say I love the way these look and taste and I am looking forward to trying all sorts of variations.
Sole a la Grenobloise – Saveur
We could categorize the fact that I haven’t posted in 3 days as a failure as well, but I’m trying to be nicer to myself – if you had this kind of wicked awful heartburn, you wouldn’t want to sit here and type about food, either. But in addition to the lemon tart, I think the Sole a la Grenobloise needs to be discussed as well, because like the tart it was really only a partial failure.
Recipe adapted from Mark Bittman
What the hell is matambre?
As it happens, I asked myself the same question when I first ran across a recipe for it. Saveur’s version calls it “Vegetable-Stuffed Rolled Flank Steak” which conveniently enough is exactly what matambre is: a giant slab of beef loaded with veggies and rolled up. According to the internet this is an Argentinian dish that has been around for a long time. I was all set to make Saveur’s recipe when I was menu planning two weeks ago, but I had picked up Mark Bittman’s “How To Cook Everything” and he had a recipe too, and one a bit less complicated than Saveur’s.
