amuse this.
Jul. 26th, 2004 06:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gfrancietonight for dinner I am making a basic green salad (romaine lettuce and basil) with a simple vinaigrette. (lots of herbs, good olive oil, and some Spanish balsamic vinegar) To go with it I am putting together herbed goat cheese baked on croutons.
For main meal I have made a quiche that has roasted bell pepper, mushrooms, sausage and lots of cheese. (following the common theme of trying to have a heart attack) For cheeses I am using fresh Mozzarella, Cheddar and a little Parmesan on top to create a lovely crust.
For dessert we will probably have the left over sponge cake with the lemon curd filling.
Today for lunch I decided it was time to return to the omelette and work on perfecting my tossing skills. Sometimes I have it down and I can flip it and it will turn out perfect. Other times it looks disastrous but still tastes fine. I melted a bit of butter, added one whisked egg, carefully shimmied the pan on the burner and with my left hand used the spatula to keep the egg mixture moving. When the egg looked creamy I added a bit of mozzarella (I went to the cheese stall this morning and restrained myself and only bought two cheeses. Be impressed) and began rolling the omelette toward the edge of the pan. I quickly flipped it and ta-da it worked.
Along with the omelette I had some sliced cucumber, some fruit and some bread and butter. It was satisfying.
I am slowly working my way through reading the first volume of the Julia Child book, "Mastering the Art of French Cooking." I think it is time to perfect those minor tasks that I do everyday and get them right. No point in doing shortcuts.
For main meal I have made a quiche that has roasted bell pepper, mushrooms, sausage and lots of cheese. (following the common theme of trying to have a heart attack) For cheeses I am using fresh Mozzarella, Cheddar and a little Parmesan on top to create a lovely crust.
For dessert we will probably have the left over sponge cake with the lemon curd filling.
Today for lunch I decided it was time to return to the omelette and work on perfecting my tossing skills. Sometimes I have it down and I can flip it and it will turn out perfect. Other times it looks disastrous but still tastes fine. I melted a bit of butter, added one whisked egg, carefully shimmied the pan on the burner and with my left hand used the spatula to keep the egg mixture moving. When the egg looked creamy I added a bit of mozzarella (I went to the cheese stall this morning and restrained myself and only bought two cheeses. Be impressed) and began rolling the omelette toward the edge of the pan. I quickly flipped it and ta-da it worked.
Along with the omelette I had some sliced cucumber, some fruit and some bread and butter. It was satisfying.
I am slowly working my way through reading the first volume of the Julia Child book, "Mastering the Art of French Cooking." I think it is time to perfect those minor tasks that I do everyday and get them right. No point in doing shortcuts.
