As many of you know this was the week that I finally got burned. So, I still have all my fingers, but I can no longer say I didn't get burnt. The good news is it was the tiniest of tiny, miniscule some might say, burn. I burnt myself on a gigantic roasting pan while browning chicken bones for stock. I was a super trooper and didn't even make a noise when it happened. I kicked that pans ass by remaining calm and collected.
So, what did we do this week you ask? EGGS! We played with eggs. I feel like I excelled awesomely this week with all our great recipes, mostly because I bake so much at home. We kicked off the week by poaching eggs. I'm pleased to say I can poach a mean egg. And of course we whipped up hollandaise sauce because as everyone knows you can't eat a poached egg with out a sexy egg sauce on top.
We also made custards, and souffles! I'd never made a souffle before, but it was easier than I had anticipated. We made a salmon souffle, a spinach souffle, and a goat cheese souffle. We made spinach custard, mushroom custard and garlic custard - garlic was obviously my favorite.
On Thursday Barb Stuckey came in and taught us about taste. That's right, I said taste. The whole presentation blew my mind! For instance, did you know that butter doesn't have a taste? It has a a smell that leads us to believe it's a taste. If you plug your nose and eat unsalted butter all you get is the texture of butter in your mouth, there's no actual taste! It's crazy! You can read all about the awesome things I learned in Barb's book: Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
I highly recommend it.
I've also made excellent headway with the Curiosity Crawl by visiting:
So, what did we do this week you ask? EGGS! We played with eggs. I feel like I excelled awesomely this week with all our great recipes, mostly because I bake so much at home. We kicked off the week by poaching eggs. I'm pleased to say I can poach a mean egg. And of course we whipped up hollandaise sauce because as everyone knows you can't eat a poached egg with out a sexy egg sauce on top.
Our amazing lunch on Friday. (Grilled veggies, tempura shrimp, fried scallops, garlic custard, goat cheese souffle, spinach souffle, and salmon souffle.)
We also made custards, and souffles! I'd never made a souffle before, but it was easier than I had anticipated. We made a salmon souffle, a spinach souffle, and a goat cheese souffle. We made spinach custard, mushroom custard and garlic custard - garlic was obviously my favorite.
On Thursday Barb Stuckey came in and taught us about taste. That's right, I said taste. The whole presentation blew my mind! For instance, did you know that butter doesn't have a taste? It has a a smell that leads us to believe it's a taste. If you plug your nose and eat unsalted butter all you get is the texture of butter in your mouth, there's no actual taste! It's crazy! You can read all about the awesome things I learned in Barb's book: Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
I highly recommend it.I've also made excellent headway with the Curiosity Crawl by visiting:
Saigon Sandwich with Sam, Tracy and Mandy! (Thanks Jen for taking the picture!)
Craftsman & Wolves - Eating "The Rebel Within."
Four Barrel Coffee - Eating a "laminated" pastry. (aka chocolate croissant)
You'll all also be happy to know that my awesome nurse friend, Hazel, gave me great tips on keeping my hands from turning into little husks and keeping them hydrated. I now own a pair of white cotton gloves that I wear to bed. But wait, the fun doesn't end there! First I slather on really thick awesome hand cream. Next think you know I'll be wearing curlers and cold cream.
My sexy gloves.
It was a great week, as you can tell, but man am I happy it's the weekend!
:)M
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