Monday, March 05, 2012

Another round of mousse

I'm not sure how the anise-chocolate pairing came to mind, but there it was...

I made the minimal chocolate mousse again but this time I used 30ml of Ricard in the 75ml of liquid.

Very nice pairing.

Sunday: roasted chicken

Roasted chicken using Ruhlmann's technique.

Belgian endive caramelized with butter, brown sugar, and lime juice (recipe from Hesser).

Multi-grain "risotto" drizzled with the chicken pan drippings and topped with green onions that were roasted with the chicken.

Big spitzkohl salad.

Very, very good eating.

Sunday, March 04, 2012

Saturday salads

I'm not quite sure how it ended up being a salad day...

Salad one: grated carrots, reduced orange juice (reduced by about a factor of three), olive oil, cumin, piment d'espellette, salt, white pepper.

Salad two: small green lentils cooked with bay leaf and clove, diced and browned bacon, diced carrot, minced red onion, garlic, caramelized leek, chives, chopped parsley, lemon juice, olive oil, salt, white pepper.

Salad three: lettuce with a creamy dressing

We ate this with a nice baguette.

Saturday, March 03, 2012

Friday: Steak and roesti

Something like steak and potatoes. :-)

I did my standard roesti approach (floury potatoes this time since that's what we had) and paired that with "charbonnade" cuts of beef that I seasoned and seared.

Together with a big salad we were happy eaters.