dinner party for 100 of my closest friends with nary a practice. I could,
That sounds not exactly "challenging" but really easy to screw up. It's the kind of recipe that I'd rather watch someone else make first and *then* (maybe) try. It's a bit like when I first purchased my Bron steel mandoline. The directions were "translation challenged" and I could do nothing but thinly slice potatoes for years with it until a friend showed me how to do the fancy cuts and set it up properly. Sometimes you just need a visual demonstration. The cooked egg yolk in the chilled buter thing also creeps me out a bit. Cooked egg yolks are terribly unappealing to me. I can eat only omelettes and scrambled egg (i.e. no visible cooked yolks) but have no issues with custards, hollandaise etc. I can even partially coddle an egg yolk for use in a Caesar salad dressing but a hard cooked egg yolk just...anyway, I digress ;-)...
Leftover pie batterMade a buttermilk pie using Goomba's recipe last week, very popular. Looking on food.com for more ideas, other than salaldd ressing and biscuits, to use up the half gallon of...
I ended up making a pork tenderloin schnitzel, well trimmed and sliced on the bias. Served simply with fresh squeezed lemon plus S & P. This was not my plan. Another poster e-mailed me a recipe for a dill, sour cream and chicken stock sauce that sounded yummy but my SO made the timing mistake of arriving home 2 minutes before the start of "24". He won't watch "24" during the regular season because he is too busy and hates the commercials etc. etc. etc. Unlike the King of Siam he reaped what he sowed and I just wasn't up to anything more complicated. Everything else was made ahead. The Financier cake-cookie was inspired by a recipe that Sophie LaPlante translated for me many, many years ago from a French cooking newsgroup (one of my first information requests on RFC). I've tweaked it over the years to the point that I really love making this cross between a butter laden almond flour cake and a cookie. Normally I reserve it for dinner parties but tonight served it in little copper pans that it bakes in fanned with a wine-herb-sugared poached pear slices. Does anybody know where Sophie is now? She was such a clbutty dear. The last time I saw her was when she was living outside Paris doing post doc teaching etc.. We had so much fun visiting cheese caves in Paris and she was so good natured about the Parisians teasing of her French Canadian accent.
Ah, the memories!
The Keller soup was excellent!
Kate
Help fixing potato kugel, pleaseMaking kugel for the holidays has traditionally been my grandmother's job but the results have unfortunately become increasingly inedible over the past few years. She doesn't have a written recipe and while...
