This next week...

[Neige]

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 (http://cafefernando.com/my-first-brioche) http://www.cafefernando.com/images/brioche1.jpg

Meyer lemon posset (http://supperinstereo.wordpress.com/2008/01/17/lemon-party-part-two-meyer-lemon-posset/) (if I can find a Meyer lemon) http://lh4.google.com/hbjornstad/R46cdMBJmUI/AAAAAAAAAUg/soxi7-ECSYY/s800/meyer%20lemon%20posset.jpg

Sweet beet ice cream (http://desertcandy.blogspot.com/2007/08/day-15-can-you-guess-flavor.html) http://farm2.static.flickr.com/1296/999440117_0db56fa958.jpg

Poached egg with basil and Meyer lemon confit (http://www.eatingoutloud.com/2008/01/poached-egg-with-basil-and-meyer-lemon.html) http://bp2.blogger.com/_jmbf5atHji0/R6UgBs3NzEI/AAAAAAAAAfM/jZtCwdV2Cyk/s400/eggs+008.jpg

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...

[Oldfart]

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

[Lilith]

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

[jseal]

Neige,

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

[mayhem1978]

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

[Booger]

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.

[gekkogecko]

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

[Neige]

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.

: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:

[scotzoidman]

if I can find a Meyer lemon
Like this?

[IowaMan]

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:

[wyndhy]

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



have you ever considered studies in nutritional anthropology?

[PantyFanatic]

^^^ That'll work! :tongue:

[Neige]

have you ever considered studies in nutritional anthropology?

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.

[Neige]

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...

[Lilith]

I think you used wayyyyyyyyyyyyyyyyyyyyyyyyyyyyy too much beets :p

[IowaMan]

Did you try the ice cream yet?

[Neige]

Not yet! I should do that tonight!

[IowaMan]

Did ya?

[Neige]

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

[IowaMan]

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

[Neige]

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

[Neige]

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.

[Lilith]

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?

[Neige]

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? ;)

[Lilith]

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

[Oldfart]

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.

[Neige]

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...

[alspals69]

save some for me!