Tonight I did the Mouclade from last week and the Cheese Profiteroles from tomorrow night's menu. It made an odd meal. First, I made and we ate the Profiteroles. Then, I made the mussels, which we ate with the Almost No Kneading Bread the COG made today to sop up the juice. The Profiteroles are really kind of a finger food - they would make good appetisers, if I ever made appetisers. The Son of COG pronounced them delicious - 'kind of like posh home-made cheese puffs'. He also thought they would taste nice with a bit of smoked salmon or prosciutto on the side, or top, or inside, or somehow. I had made choux pastry before and it always amazes me that it works and seems so fancy schmancy. I didn't have a plain 1/2 in tip, so I used something else and it didn't seem to matter. The mornay sauce was divine - mostly because the gruyere I used was divine.
The Mouclade was pronounced by all of us to be really good. The COG thought it was the best thing so far. Even the more squeamish Son of and Bride of liked it. Our mussels were from Prince Edward Island and they were beautiful. Very clean, no barnacles and almost no debearding and really tender and sweet. They were all alive - not one no-opener. The sauce was scrumptious. The COG's No-Knead Bread was wonderfully crusty and added an important dimension to the meal. You can catch a glimpse of the COG's bread in the upper corner of each picture.Then, deciding that we needed something else, I made a Pear and Chocolate Cake from Nigella Lawson and served it with vanilla ice cream and home made chocolate sauce. Not Cordon Bleu, so no picture.
2 comments:
I am so jealous. In retrospect, I want to make Mouclade again, but I was told today that the household wants no more mussels, not even in the Shrimp, Mussel and Scallop dish coming later (although if I put them in, they will eat the other stuff and leave the mussels for me).
I feel that I have failed, quite dramatically.
On the other hand, I am really looking forward to the Choux tomorrow night. I had been going to make them tonight, but was very low with a cold and didn't want the work. I am worried about how much work they will be.
Next time the COG and I come to visit, we will revisit the Mouclade, and it's so easy that we can make something else for everyone else.
The Choux are really fun. I want to try a Croquembouche now. If that's how it's spelled.
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