Since making Oeuff Au Gratin for four for brunch is not that much work and neither is making candied ginger, today we pickle smoked eggs! First step: hard boiling them, well steaming. Far more margin...
Alright, I placed the food order after tomorrow's food prep. For brunch, an Oeuf Au Gratin, sliced hard steamed eggs, with julienned ham and thin-sliced mushrooms, with a Mornay sauce (Béchamel or...
Dinner. Pork tenderloin, herbed, sous vide at 130F, and seared. Potatoes fried in duck fat with garlic and parsley. Steakhouse style creamed spinach (fried spinach in a Béchamel sauce, with cream...
Today's brunch: starter of garlic stuffed, cheese and herb topped mushroom caps. Then French omelettes, flavored with chives and dry sherry, filled with duxelles (finely chopped mushrooms, fried up...
Note to self: eating that week or two old hard boiled egg that had been kept refrigerated but today had been left sitting out on the counter in 85F or better will not make it on the list of your...
Sparkling spicy Margarita. 5 shots of Barsmith Triple Citrus margarita mix, 4 shots of Lunazul Reposado tequila, 1 shot of lime juice. Shaken over two ice cubes. Poured into the SodaStream bottle....