Coming home from school after a long intense day and being embraced by the beautiful Rocky Mountains...Divine. It's very magical to be living in the nest of these mountains.
These were some of the Duchesse Potatoes that we piped and baked off in med/high heat. Even though they use eggs, they turned out a bit dry. Next time I will add a bit more fat to the recipe or top it with some dabs of butter when serving them warm.
This was the first day of meat week. On this Monday lunch we made Beef Tenderloin with Duchesse Potatoes and sauteed green beans. Full Loin and the Ribs are considered to be the most tender parts of the beef. On this tenderloin we used a braising method: we browned the outside and got the Maillard effect (when the carbohydrates with the pats and proteins of the meet give it this browning effect and taste) After that we finished it with a low moist cook method in the oven. It turned out very tender and juicy.
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