We made rack of lamb. Mine was a little dry on the sauce front. Can you tell? It's supposed to have a delicious oniony bechamel with mushrooms in it on top when you shock 'er under the salamander....but I think I didn't cook my roux enough or it was too hot when I added the hot milk because it just didn't get thick enough and it dried out under the intense heat (as did I, working directing in front of it. That thing will melt your face off at about 1000-degree Kelvin). This picture makes it look gross, but even though my sauce wasn't creamy and delicious the lamb really was. See also the carrot vichy on the plate, the cauliflower gratin in the ramekins and the pommes boulangere (like scalloped potatoes but now cream, just chicken broth, potatos and onions, layered). It was a long week and we were all ready for it to be over.
I spent Saturday morning practicing tempering chocolate and I feel no better at it than I did a week ago. Chocolate work is not my gift. At least not yet....next week is going to be another week of insanity. I look forward to sleeping in tomorrow...
I am not sure if I prefer your cooking or your writing... I guess that's why you'll be a fabulous food critic! I have been following attentively your 'péripéties' since the beginning. Wow! Impressive! By the way, I know what you mean about the threesome work team... One wonders how the idiots make it while we simply bust our asses...
ReplyDeleteSo glad you're enjoying it! You know it's going to be a rough day when the lazy idiots say to you "I don't know any of these recipes. I don't know what to do". You spend all of elementary and high school carrying people like that in group work, you'd think it would end after you put in oh 15 years of time...but no. It never ever ends.
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