Beurre blanc

Sauces with french names… a bit intimidating, huh? But not to worry! I have made a discovery… The sauces (at least the ones I have attempted so far) are seriously not that difficult, I mean you´ve got to stir. But then again, you have to do that even with a powder based sauce, don´t you?

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3 fab courses for 30 fab years

Turning 30 is not for the fainthearted. So when it was my husbands turn, I wanted to treat him right! I cooked him a fabulous 3 course dinner, one for each decade. He so deserved it.

The fancy, schmancy menu:

Great scallops served in the shell in a garlic and thyme butter sauce
2008 Domaine de Vauroux Chablis

Venison with Jerusalem artichoke cream, black truffle sauce and chanterelles
2003 Cordero di Montezemolo Barolo Monfalletto

Creme Brulee
2006 Royal Tokaji

Oh, I am soooo happy right now! Oh, wait. This dinner was a gift for him, not for me. Right.

Continue reading “3 fab courses for 30 fab years”