A walnut/hazelnut cream filled crepe topped with a berry coulis and macerated warm strawberries. Kind of a classic desert for the Price’s. Enjoyable. Not sure if I would go through all the effort to make it again. But I would still give it a favourable review.
The title sounds very light and refreshing but with all the cream and chicken stock this soup was a bit on the heavy side. Pretty tasty but not my favourite as I already have a hard time with cold soups.
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.
Stuffed cabbage leaves are a house favorite. This recipe is an interesting spin on what I would normally expected from a cabbage leaves recipe. For myself, a rich tomato sauce is a requisite for the meal however, this recipe substitutes tomato sauce for beef consomme and molasses. The result is a sweet and savory delight. The one aggravating thing is that I was not able to find any lingonberries to go along with the dish, which frustrates me to no end. Nevertheless, I will definitely be doing this recipe again and it will have those berries next time!