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LE FILET DE "TILAPIA" AUX AMANDES
Tilapia is one of those fish that even those who don't like fish, tend to like. This sauteed variation uses a buttery lemon sauce with almonds to dress it up. Next to it? Ratatouille! I could eat this all by itself with a loaf of good French bread every day, all day! Made it the same night and hubby was delighted. I definitely want to make it again soon. No, this is not the fancy prepared version from the Disney movie but I can bet it tastes just as good as what the critic sampled!
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LA CREME BRULEE
Creamy creme brulee with a little cigarette cookie on the side. Luscious! I would love to have had some melted chocolate to dip those cookies into, made some crushed pistachios too. No matter, this was delicious.
Le Menu August 13, 2008
LA SALADE DE TOMATES
LA VINAIGRETTE AU BALSAMIC
No, no picture. Nothing exciting to see here. Move along.
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LE MEDAILLON DE PORC POELE
JUS A LA SAUGE
LA POMME PONT-NEUF
A nice medallion of pork with a pan sauce using sage leaves. Sage is a wonderful compliment to pork, adding just the right savory flavor. And a little goes a long way. The fries are basically steak fries that are named after a bridge in France. If you look at the fries on their side the look like little "bridges". These are cooked the same way as the pomme frites but take longer for obvious reasons.
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LES MADELEINES
Remember how I said to check behind team mates to see what they're doing? This is one of those times where I should have but didn't. And it's possible it wasn't their fault but... The molds were prepared with shortening and powdered sugar. These cookies would have tasted great except for the flavor of SHORTENING that was pronounced on them. Ah well. I'll want to try this at home one day, I just need to price molds.
LES FRAISES AU VIN ROUGE
LA GLACE A LA VANILLE
This was pretty when it was first plated. Ice cream with a warm sauce of strawberries, simple syrup, and red wine. Understanding how food stylists would have done this dish for a photo shoot fascinates me.
Le Menu August 15, 2008 (Nothing the day before because we had a field trip)
LES FONDS D'ARTICHAUTS A LA GRECQUE
Boy you waste a lot of artichokes to make this appetizer. Delicious yes, but would be very expensive. Mushrooms were apparently the original vegetable used here but carrots and other vegetables would also work. Make a day or two ahead and prepare to get rave reviews.
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LE POULET SAUTE MARENGO
LA POMME DARPHIN
The hash brown potatoes are definitely a favorite though cutting them with the mandoline is a pain. As for the Chicken Marengo, this is a dish who's history shows what ingenuity and pressure can do for someone. Talk about a mish-mash of ingredients: chicken, shrimp or crayfish, and a over easy egg on top. WHAT?!? We skipped the seafood part, and I didn't put the egg on mine. Apparently Napoleon was delighted though and the dish became famous. To me this was an early "Iron Chef" creation.
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LE PITHIVIER
The original French King cake. Puff pastry filled with the an almond paste. This would have had a little plastic figure hidden in it much like the version served in New Orleans for Mardi Gras (where do you think they got the idea). I hated to cut this one it was so pretty. Glad I did because it was delicious!
1 comment:
We have a mandolin. It's actually kinda cool though I've only used it like twice.
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