A simple British dish that is a play on a New England boiled dinner. The caper sauce was okay but we all pulled out some hot mustard anyway. Not much to say about this dish except that I had an endless amount of fun putting an entire onion onto everyone’s plate! Moving on.
This is a really simple salad of endives with a mustard vinaigrette. I think I seasoned more robustly than the recipe called for but it’s still a good light salad to serve as a starter and whip up in a flash.
Having lived in Paris for nine months, I have eaten my fair share of croque-monsieurs. I may not have been able to eat at the Tour D’Argent but I could certainly afford to visit some of the many blue collar bistros scattered throughout the city and, wherever I went, I was sure to order their croque-monsieur and their onion soup. This recipe calls for something that I never came across once while in Paris, Roquefort cheese. Which I’m not complaining about because the addition of blue cheese made this luncheon sandwich a dream come true. Although, as you can see I did a little improvising myself and transformed this monsieur into a madame (with an egg on top). A delicious and simple recipe that brought me back to some of my happiest days.
Essential a Yorkshire Pudding with a Vienna sausage in the middle. The popover itself was very nice but the Vienna sausage was disgusting. You know you’re eating something bad as you do it. However, I would definitely use this recipe again and substitute the Vienna sausage for something of greater quality because the recipe itself is solid.
Raspberries were in cheap abundance at the farmer’s markets so I decided to try this French raspberry tart. Simple crust but efficient and the custard filling was nice also. It was definitely a pleasant and not too sweet dessert although there was nothing abundantly special about it either. I enjoyed it and am moving on.
This was a very tasty little desert but, in my opinion, the hard sauce was overkill. The richness of the pastry crust with the sweet rich currant filling was already a flavour overload. While I like the idea of a butter and brandy sauce the 4 tablespoons of sugar made this the sweetest desert I’ve ever had! However, after we ditched the hard sauce me and my mom couldn’t stop devouring this tea time sweet.
I decided to do a little prep the other day and have a little spaghetti and meat sauce as well! This is a very basic meat sauce with a 1-4 ratio of veal to beef, no pork. It’s not quite as nuanced as the tomato sauce recipe but it is still quite serviceable on its own. I haven’t had a chance to use it as a base for a recipe yet but I froze a bunch in preparation.