Let's stay inside and cook!
In honor of avoiding the day, I've spent it cooking. On the Fourth of July we watched a cooking show where three groups made sample dinners for some US Soldiers, so the soldiers ended up having three dinners. We all thought this was a great idea, so I decided that today would be the Day of Three Dinners.
Brinner--Cheese Souffle with cafe au lait and mimosas. Now I know souffles are traditionally considered "breakfast," but you can put anything in them and therefore are sort of like omelette pot pies. Plus they take an hour in the oven and some prep time, and real cooking makes it "dinner." It was delicious, if salty. I only drank half my mimosa because I find orange juice thick and overly sweet, even when diluted with cheap $4.99 champagne. I don't think I'll ever buy orange juice again unless it's just for cooking.
Dunch--French Onion Soup.
This is delicious. It's cheap and easy to make, and I always throw in extra onions so it's quite thick and hearty. I love that you can have so much freedom with the broth and light cheese. People eat this for dinner, so it still counts. I just thickened the heck out of it to make it main-course worthy. I seem to have a knack for making soups.
For Dupper I'm making Salmon medallions in Aurora Sauce and bowtie pasta with broiled new potatoes on the side. I had the salmon dish at a pricey restaurant just around the corner and it was so delicious I almost wet myself. I've never made this before, so it has major suck potential, but there should be some leftover soup, and, if all else fails we'll pick out the salmon and I'll make them into salmon patties instead, and it's sort of hard to ruin new potatoes, knock on wood.
Aurora sauce is basically a creamy tomato sauce, named "Aurora" after the rosy pink of dawn. I've seen several different recipes for it, but I'm pretty sure I can throw one together using various different ones and my memory of the original.
So far the only NOT delicious part of today was the onion cutting. We bought some flavorful onions and my eyes are still puffy and red. I don't usually have that problem, but cutting them underwater didn't even help. Oh well. Guess I'm not cut out to be a world-class chef. I guess it's back to work on Monday for me, after all.
Brinner--Cheese Souffle with cafe au lait and mimosas. Now I know souffles are traditionally considered "breakfast," but you can put anything in them and therefore are sort of like omelette pot pies. Plus they take an hour in the oven and some prep time, and real cooking makes it "dinner." It was delicious, if salty. I only drank half my mimosa because I find orange juice thick and overly sweet, even when diluted with cheap $4.99 champagne. I don't think I'll ever buy orange juice again unless it's just for cooking.
Dunch--French Onion Soup.
This is delicious. It's cheap and easy to make, and I always throw in extra onions so it's quite thick and hearty. I love that you can have so much freedom with the broth and light cheese. People eat this for dinner, so it still counts. I just thickened the heck out of it to make it main-course worthy. I seem to have a knack for making soups.
For Dupper I'm making Salmon medallions in Aurora Sauce and bowtie pasta with broiled new potatoes on the side. I had the salmon dish at a pricey restaurant just around the corner and it was so delicious I almost wet myself. I've never made this before, so it has major suck potential, but there should be some leftover soup, and, if all else fails we'll pick out the salmon and I'll make them into salmon patties instead, and it's sort of hard to ruin new potatoes, knock on wood.
Aurora sauce is basically a creamy tomato sauce, named "Aurora" after the rosy pink of dawn. I've seen several different recipes for it, but I'm pretty sure I can throw one together using various different ones and my memory of the original.
So far the only NOT delicious part of today was the onion cutting. We bought some flavorful onions and my eyes are still puffy and red. I don't usually have that problem, but cutting them underwater didn't even help. Oh well. Guess I'm not cut out to be a world-class chef. I guess it's back to work on Monday for me, after all.
posted at 12:58 PM
2 Comments:
Your cooking endeavors impress me. I made turkey burgers today. Not quite salmon medallions with Aurora sauce, but yummy nevertheless.
Thank you for your lovely comment on my blog! I am so of your opinion! Thanks again for all nice words! Aurora sauce sounds do good! I will need to try it once!
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