Alright, I placed the food order after tomorrow’s food prep

Alright, I placed the food order after tomorrow’s food prep.

For brunch, an Oeuf Au Gratin, sliced hard steamed eggs, with julienned ham and thin-sliced mushrooms, with a Mornay sauce (Béchamel or white sauce with cheese, traditionally Gruyêre melted into it), baked to heat it all through, then broiled to get a nice cheese top on it. As dinner will be a variation on a dish I learned in the Alsace I’ll make this a German/French variation by using a Black Forest ham and a Delice de Bourgogne triple cream cheese instead of Gruyêre.

For dinner I’ll make a variation on a dish I first had with leeks by bringing together boiled Yukon gold baby potatoes and roasted Brussel sprouts with chunks of fried up beer beef brats, ground pork, fried chicken thighs, and enough bacon and bacon grease, then warmed up and served with melted butter drizzled over it.

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