Jettisoning all extraneous things, like photos or long explanations, I'll just say that our household were not excited by the salmon crèpes (although I personally quite liked them, and thought there might have been more excitement if people had come to the table when called, not 20 minutes later, by which time the crèpes had cooled).
The Swiss Chard Gratin was, surprisingly, very well received. Swiss Chard has been, to me, the whitefish of green leafies -- it's not even green, for that matter. But now in the space of two months, I've had a delicious Swiss Chard and Arborio Rice Pie (sweet! rich, like a rhubarb bread, almost) and this Gratin, so it is moving up in my estimation.
I ignored the recipe for the lamb, instead cooking it â la Rodney (notre père) slathered in salt and rosemary, at 450°F for an hour, and it was delicious as always.
And I have so far entirely skipped the sorbet.
Do I have to go back and cook the leg of lamb in the Cordon Bleu manner? I will get to a sorbet someday -- can I do mango instead of pineapple?
Subscribe to:
Post Comments (Atom)
1 comment:
I really recommend that you try to pineapple sorbet. It was so satisfying to cut the pineapple according to instructions.
Post a Comment