Let them eat cake, that is what I say. And so with that I decided to enlighten my guests with some morsels of French culinary mastery; the kind of mastery only to be sprung forth from the loins of a half-blooded, non-native Frenchman. All in all, I felt my arteries clogging the moment I read the recipe online. I think the meal was enjoyable, Jackie liked it so much she tried to take some home with her between her bosoms. I should not pick on Jackie too much as she did bring me a wonderful sex-toy, I mean, oil dipping spices. I'm the best chef ever.
The menu consisted of the following:
Homemade French Bread (Note, this is not some crap Italian bread from Serpes)
http://www.epicurious.com/recipes/food/views/235423
** note, I did not use a food processor in this recipe.
Pommes de Terre au Gratin avec Tarragon et fromage
http://www.epicurious.com/recipes/food/views/107935
** I added crispy bacon to each layer of potatos, did not butter the dish, but did place pads of butter on top of the dish before placing in the oven.
Steak au Poivre (Bifteck au Poivre)
http://www.epicurious.com/recipes/food/views/233549
** shallots look like garlic almost but taste like onions. The brandy did not ignite, which sucked.
3 comments:
Thes pictures sure make the steak look like it sprung from your loins - we've gotta get some better lighting or something! These meals have been great and we're just not doing them justice with our photo journalist skills.
But oh man, was that meal good...
From my loin, to your plate, that is what I say.
I agree. The pictures are crap compared to the food.
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