The menu for last night was:
Poached Salmon
New Potatoes
Asparagus
All served with a Hollandaise Sauce.
We used Martha Stewart’s recipe for Hollandaise - It was great.
Bruno and I seem to have great luck with saucees. The Merlot reduction for the Beef Tenderloin was incredible, and this was just as good.
You’ve got to be careful with Hollandaise, you’ve got to keep whisking it constantly, even when you leave it resting.
A double boiler is also essential. You can leave the sauce alone for a while, as you work on other things. Do this only if the water in the doulble boiler is warm, and you leave the sauce on top of the warm water.
Anyway, hats off to Bruno, we made a great meal last night.
Tonight, Kathleen and I made Onion Soup.
It was great. You really have to cook the Onions for some time. But the payoff is huge. We used a good amount of white wine, which I think promoted the carmelization process.
It was alot of fun!
I forgot to mention that I still have a job…
Now, I’ve got my photogallery system (Photoshelf) reasonably integrated with the web log.
Thanks to folks (Ben and Mena) who write MovableType. The thing is great. and I am using the XML-RPC interface to pull off some really neat stuff. Its great what XML and a database can do, eh?
Anyway, things should get a bit more attractive around here.
It was the suckiest bunch of sucks that ever sucked.
Enough said.
Whoever said rsh was hard?
There’s nothing better on a cold winter night than making some great home-made pizza. Especially when you’re comapny is considering Bankruptcy to resolve its debt issues.
I figure if nothing else, I’m learning about the hard stuff early in life.
Pizza dough requires lots of kneading. The more the better. You want it to be smooth, and rubbery.
You make the dough and allow it set in a coll place for about an hour. Make the dough, then go shopping for pizza toppings.
Once the dough is ready you want to roll it out. This takes some finesse to get right. You’ve got to start in the center of the mound of dough and roll your way out to the edges in a radial fashion.
The Margherita Pizza is such a simple, classic and delicious pizza, that it you’ve never had one, you need to try at least once. The pizza is nothing more than thinly sliced Mozzarella, and thinly sliced fresh tomatoes. Cover the rolled otu dough with the Mozarella evenly, and then top with Tomatoes.
Mmmmm delicious.
