Sunday, March 9, 2008
Entrecôte Béarnaise & Pommes Pailles
this is by far, one of our finest culinary experiments. I wandered blindly into the world of emulsions, and emerged with a bowl of béarnaise as silken as banana cream pie, minus the banana and well, the pie. This perfectly smothered rib-eye was accompanied by a petite and crispy mountain of shoestring potatoes -- remarkably well-engineered with minimal mess by the accomplished Sous Chef, and some simple sauteed spinach. Merci de cette délicieuse soirée!
Cream of Wild Mushroom Soup
Lobster & Shrimp Quesadillas
We just came back from a trip up north... never quite complete without a trip to the famous S.S. Lobster and a big cooler full of lobster, king crab and shrimp. These were a tasty way to use the lobster meat-- though being a New Englander, I am partial to just cracking them open and dipping in butter and lemon. (I also made a cilantro, tomato, onion salsa)
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