Once again another first, making my own gnocchi. My girlfriend (Italian) was skeptical. This is a really great cookbook but…there are some missteps along the way. Nevertheless, these gnocchi turned out beautiful. They really are more of a side dish than a main and I could have made them at least half as big as I did. But still, homemade gnocchi! We had so many that the next night I took Vincent’s advice and had them with a veal dish: Veal Cutlets Cordon Bleu.
These should really be called breakfast cakes if we’re going to be honest. I was most excited for the apple bread but I found that it didn’t turn out the way I had imagined. The cranberry and orange zest looks amazing but is a little too tart and the two types of cinnamon nut bread turned out fine, however the one with butter streusel-style turned out the best. Since I really like sweets it was easy for me to eat all of these but none of them really screamed out to be remembered for the future.
Another first for me: cooking with oysters. Or even eating fresh oysters, which I had a hard time with. I had trouble with this recipe, I found that my soup came out way too thick. The cooking directions for the oysters themselves were spot on but I wasn’t necessarily inspired to try the recipe again because of just how simple it is to begin with.
This dish is one of the most restaurant quality looking dishes I have made so far. Veal top sirloin topped with crab and asparagus and drizzled with bearnaise sauce. It’s a very refined looking dish that tastes quite good. The bearnaise sauce was easy to make in the blender and tasted amazing. The crab meat was so good that I wanted much more of it. I’m not saying that I would run back to the recipe too soon. But it was an interesting dish and a great one to have in your back pocket if you need it.