Sunday night resulted in another Bouchon meal from the large red cookbook. Because monkfish was on sale and beets were in my CSA box, we made this!
A roasted beet salad with goat cheese and walnuts over mache.
Monkfish stew with crusty bread
Leftover lemon blueberry pound cake.
I love beets. Beau...he eats them...because he loves me. That salad, so yummy. The creaminess of the goat cheese, the pickle sweet flavor of the beets and pepper flavor of the mache. I've been eating it again and again every day this week for lunch.
The monkfish stew had little potatoes, squid, mussels and clams in it as well. I think this meal was our least favorite from the cookbook. Not that it wasn't good, but it didn't blow us away as much as the others have. And...I overcooked the squid, mussels and clams. It's so hard to time everything so perfectly. I'm learning the prep ahead of time is key. I need to be ready at just the right moment to do whatever it is that Thomas Keller instructs me to do.
And! I made aioli! My first time. Thought? Yummo. We're slathering that stuff on anything we can find!
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