But, on the plus side, I've been cooking more. Reference French Onion Soup.
For Thanksgiving I put together about 10 dishes, including several appetizers, pies and other baked goods, potatoes served three ways, relishes, salads, Fuzzy's Aspen Butternut Squash Soup, and of course a beautiful natural turkey with full trimmings, spiced gravy, stuffing, brussel sprouts with bacon and hazelnuts, etc.
This past couple days, lessee.... Friday night we made gingerbread cookies (well, my wife did) whilst I put together sugar cookies and made some dee-lish quesadillas to give us something a bit non-sweet to eat whilst we decorated.
I followed that up with a fantastic eggs benedict including a juiced-up Hollandaise sauce (secret: shallots, white wine, bay leaves) on some thick apple-smoked bacon from the meat shop.
Then that evening (errr, two nights ago now) I put together a nice French onion soup, inspired by a day-old baguette, the cold temperatures, and a cooking class I recently assisted on down at Cook Street.
And pretty much, it all turned out damn fine, which is delightful given that almost everything was a new recipe. I'm crediting it to my cooking classes and increased Skillz in the Kitchen. Good skills and background knowledge are leading to better products on the table. Yum-de-dum-dum!
Posted by BilFish at December 6, 2005 05:18 AM