This next week...
 

I am going to try to make lots of new things!!! I've been reading food blogs for the past couple weeks, and I love it. I'm finding so many good ideas! And I just love the photos... Everything looks so good!!! (I'm the girl with the huge collection of drink recipes books - I just love the photos of the pretty glasses and all the colourful drinks and garnishes!!!!!!)

In the next week, I wanna make the following things :

Brioche

Meyer lemon posset (if I can find a Meyer lemon)

Sweet beet ice cream

Poached egg with basil and Meyer lemon confit

Now that last one sounds simple but I want to try it because, believe it or not, I've never poached an egg. The lemon confit also sounds delicious...

Careful girl, or Mrs OF'll be on your doorstep offering to be your stunt taster.

We get meyer's lemons. My dad used to have a tree. I love brioche and poached eggs :D

Neige,

Just by looking at those pictures I gained back one of the two pounds I lost last week! :yikes:

Can I come over and be chief taste tester???

Good I see you have some people who are willing to help you eat all that. Neige I was starting to worry your next picture thread would have to be taken with a wide angle lens.

Beet ice cream? Well, at least the beets aren't pickled.

:rofl:

I'm hoping to share the brioche with the folks from my lab!

And gekkogecko, when I showed my mom the ice cream, she said, "You're not actually going to make that, are you???" :rofl:

Like this?

Not really sure how good beet ice cream sounds but everything else looks great! I just realized that I've never poached an egg either. :yikes:

neige the 'naked archaeologist' chef de cuisine. ;):D



have you ever considered studies in nutritional anthropology?

^^^ That'll work! :tongue:

I have actually!!!!! Even nutritional archaeology! But there's not much money (or maybe I should say, even less money) that goes to that type of research, so while it's definitely something I love to read about, I don't think it's something that would be practical of me to specialize in.

Well, my ice cream just went into the freezer, and the brioche dough is rising. I wonder if I used too much beet for the ice cream, because the colour is a much deeper pink/red than in the pic in the first post...

I think you used wayyyyyyyyyyyyyyyyyyyyyyyyyyyyy too much beets :p

Did you try the ice cream yet?

Not yet! I should do that tonight!

Did ya?

I didn't last night, but I am right now. It's interesting. It's not horrible, but I think I would like it better if I didn't know it was beet, lol!

In other news, the brioche was a huge success - I brought it to school and everyone in the lab had some with dulce de leche caramel on top! It disappeared very quickly! :D

Not sure why, probably cuz I've got a few in me, but I'm picturing it more like a sorbet. Maybe some slivered carrot on it. The beet ice cream, not the brioche. :p

It is definitely more sorbet-like in texture than ice cream.

Today I'll be making the two remaining recipes, but with ordinary lemons.

For the poached egg, I'm even going to bake my own bread to eat it on. If I can find rye flour, I'll be making a rye bread with anise and caraway seeds and orange zest.

yum. You put me in the mood for poached eggs too. I picked up eggs today.

Mr. Lil got me an electric fondue pot for VDay. Tomorrow most honorable son #1 is having his WillowGirl over for dinner. I'm making pasta with pesto and sun dried tomatoes, a huge salad and choclate fondue for dessert. Any good chocolate fondue recipes?

When my friends and I do chocolate fondues, we just melt chocolate chips together with sweetened evaporated milk (like the Eagle brand, dunno if you have it down there) and a bit of water. But it's the only chocolate fondue recipe I've ever tasted so don't take my word on whether it's good or not! :p

My bread is rising :D (Yes, I'll be eating late, lol!)



...WillowGirl? Have you already picked out her nickname for when she's old enough to join Pixies? ;)

She is tall and willowy with fair skin and red hair. That is the fondue recipe I have too.

Chocolate fondue, if it's just a fondue and not one of those fountains, I have seen done with a block of milk chocolate and a large Toblerone. Both light enough and sweet enough.Melt in a bowl on a bowl of boiling water (bain marie) taking care not to get any water in the mix.

The posset is delicious!!! I definitely recommend it (well, to those not watching their waistlines, anyway), and it's so easy to make!

My poached egg feathered apart! :( The lemon confit wasn't incredible, but the olive oil I used was very strong-tasting so that might be why.

In other news, yesterday I tasted the most incredible olive oil!!! It was just sooo good... but the bottle was small and it cost 21$. So I'll be dreaming about it until I get a job...

save some for me!