Last night, I redid Menu#1. We had chicken, trussed and cooked the Cordon Bleu way and the peas, minus most of the butter and extra water, and the fruit. The chicken was very nice, but I love roast chicken and it's not hard. The peas were actually better this time because I defrosted the peas and onions before cooking them. I added only 1 tbsp of butter and almost no water, so there was no sauce. I think I need to tinker with it some more, but I thought it tasted better this time. It was still buttery, but not so watery. The fruit was a last minute thought. I only had apple, banana, orange and pineapple in the house. I used almost no sugar, but 2 TBSP of cointreau. It was easy this time.
Skipped the cucumbers because I didn't have any, but added mashed potatoes. Oh, and the gravy turned out very well.
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I made it twice as well--once was trial run before we started all together. My second time the peas were much less runny as well. I'm not sure what I learned, but I liked the peas a lot the second time.
We've made custard twice and baked apples once since we made the caramel custard. We skipped the caramel bit, though, just went straight to the eggs.
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