I tried making the a couple weeks ago and the attempt failed miserably. When I went to fold the whipped cream into the chocolate, I ended up with a soupy mess. I think I didn’t let the chocolate cool enough and the whipped cream melted.
This time things went much better!
Spooned it into ramekins, let it set in the fridge, then served it up with some whipped cream and sliced strawberries.
Decided to do this on a Friday since it’s extra coffee in the afternoon. Used a venti dark roast from Starbucks, some orange zest, and some Allan’s coffee brandy.
Served it up with some whipped cream and a few raspberries to top it off.
Years and years ago I got an electric skillet for Christmas. Opening the gift I immediately thought of the Good Eats recipe. I never found a use for the skillet, but I always kept it stashed away in the hopes that one day I’d use it for making this soup.
Today was finally the day!
I even borrowed my mom’s onion soup crocks to make it extra authentic.
This soup was really, really good. Erin said it was some of the best onion soup she’s ever had. I give it a solid 4, though probably won’t be making it again anytime soon due to the labor intensive and… pungent preparation.
Finally got to use my mandoline slicer today and made some Potato/Portobello Gratin.
(OK, that picture doesn’t make this look too appetizing but believe me it was really delicious.)
I used the full 3/4 C of half and half like in the recipe but it looked like a little too much so I poured some off. The gratin came out really tasty, but not very “saucy”. However, there was a really good crispy crust around the edges that might not have been there with too much more liquid. Perhaps if I do this one again I’ll keep all the half and half and see how it turns out.
What I like about the quick bread recipes from the episode The Dough Also Rises is that it’s all usually stuff you’ve got on hand and they takes no time at all to make. Today I decided before dinner to whip up a half batch of Scones using dried cranberries.
The night before, I made a White Roux in a small skillet, using Bob’s Red Mill 1:1 gluten free flour.
After making the roux I popped it in the fridge to use the next day. While at it, I salted a 2.5 lb top round roast and let it sit in the fridge overnight.
The gravy was fantastic, though I believe I thickened it a little too much. Don’t believe that picture up there, it was really delicious. I don’t think I’ll ever let pan drippings go to waste again.
Googling something along the lines of “what do I do with lemon curd” brings you eventually to this Strawberry Shortcake & Lemon Curd Parfaits recipe.
Basically, you layer shortcake/lemon curd/strawberries twice, and then top it all off with some whipped cream. It’s amazingly delicious.
I’ve been looking forward to making AB’s Rice Pilaf and today I figured I’d bring all the stuff down to my folks’ place and make it along with our dinner. Served it with some grilled chicken and veggies. Everyone loved it – will definitely do rice this way again.
Sawmill Gravy a.k.a. sausage gravy, has been a camping staple for us for years, though it’s always been Dan who makes it. This was my first attempt at it, and I’m so glad I know how to make it now. Will definitely pull this one out some time again.
Not much to say about the Key Lime Sorbet – I guess we’re not really sorbet fans, so this wasn’t really our cup of tea.
Update: brought it to my parents’ place the next day and my parents and my sister seemed to like it a lot, though, so it’s not going to go to waste.
Getting into the latter half of season one, this is where I’m starting to get farther out of my comfort zone. I don’t typically do baked goods, doughs, pastries, etc. and Alton sprinkles a lot of them throughout the series. That’s good though, it’s one of the reasons I’m doing this in the first place!
Today was Southern Biscuits from the episode “The Dough Also Rises”.
But with a small twist. The other night at dinner, Gemma and I were talking about this project and given that she prefers to eat gluten-free, she asked if I could try some of these recipes GF. So, for these biscuits I made two half-batches: one with regular AP flour, and the other with gluten free replacement flour.
On the left: with gluten, on the right: gluten free. Not pictured: the one Vivian immediately stole and scarfed down.
The GF version was just as good as the gluten version, though the dough was a HUGE pain to work with. It never really formed into a workable dough, but I guess that makes sense because gluten is what makes doughs, um, doughy.
Not in the same meal, though.
Kept the “breakfast for lunch” train rolling with some Eggs Over Easy.
Then for dessert with tonight’s dinner, we did Alton’s Serious Vanilla Ice Cream served on top of a slice of vanilla pound cake with some sliced peaches and whipped cream to top it all off.
Two 5-for-5 recipes in a day!
(I think my food photography is getting progressively worse)
Thought I’d bang out a Season 1 recipe with breakfast-as-lunch Scrambled Eggs Unscrambled
Continuing on with Season 1, the next couple recipes went into tonight’s dinner:
We usually prepare pasta with just butter and cheese, but this prepartion was a good change of pace. Combined with roasted broccoli, this was a quick and easy weeknight dinner.
Like before, notes and ratings on each:
Began cooking Season 1 today!
Putting together a meal with a few recipes from the season is a good way to start on the list, so I started with:
Here are our notes and ratings for each. Check the FAQ for what the ratings mean.