Archive For The “FB Import @ 2021-04-29T00:35:37” Category

I was not naughty this year!

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I was not naughty this year!

I was not naughty this year! Santa liked me: Experimenting with chef’s knives for the boat, I’m considering Japanese santoku or Chinese cleaver style knives. Preferably hybrid: German stainless steel but with Japanese sharpening angles. So, on the right, a santoku by Wüsthof and a cleaver by Henckels. And then, because they’re pretty, I couldn’t…

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Tonight, after my awesome massage therapist’s assault I needed bit t

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Tonight, after my awesome massage therapist’s assault I needed bit t

Tonight, after my awesome massage therapist’s assault I needed bit to fast. Guy Devillier at That’s Amore Italian Cafe posted today and tomorrow they had clams in pesto on linguine. So that for Irene and me with and a bottle of Lambrusco. It was awesome! Now a handful of ranger candy and tomorrow I’ll be…

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Beef Wellington, Potatoes Hasselbeck au Gratin…

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Beef Wellington, Potatoes Hasselbeck au Gratin…

Beef Wellington, Potatoes Hasselbeck au Gratin, and Steakcouse Creamed Spinach.

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Beef Wellington, it’s what for dinner!

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Beef Wellington, it’s what for dinner!

Beef Wellington, it’s what for dinner!

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The Beef Wellington…

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The Beef Wellington…

The Beef Wellington, with an inset dough piece, knife decorations, and egg wash, just before it goes into the oven.

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The “Potaties Hasselbeck au Gratin” come out to let the Bee

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The “Potaties Hasselbeck au Gratin” come out to let the Bee

The “Potaties Hasselbeck au Gratin” come out to let the Beef Wellington use the oven: when that comes out and rests, they go in to heat through.

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Assembly and into the fridge

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Assembly and into the fridge

Assembly and into the fridge.

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The star of the show

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The star of the show

The star of the show: 3 pounds of center cut beef tenderloin.

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The foie gras for the Beef Wellington

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The foie gras for the Beef Wellington

The foie gras for the Beef Wellington.

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Step 2 of making puff pastry dough

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Step 2 of making puff pastry dough

Step 2 of making puff pastry dough. The big advantage of using grated frozen butter over chilled but beaten pliant butter slab is you can do all the rolling and folding and turning in one go. Finished puff pastry going in the fridge for one hour now.

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