Decided to make a few dishes ala Thomas Keller this weekend and had a blast! First up
Boeuf Bourguignon which was doctored just a tad. As Keller says, I strained the sauce a good 5 times and damnnnm was it flavorful and just...pure clean! I opted to put it over Pommes Puree instead of using Fingerling Potatoes and it was so satisfying. Next up,
Chicken n' Dumplins, that was dang tasty too but next time, I must concoct up a flufflier dumplin'.
I served up a few Fall type sides and my friends brought their Sleazy Mac n' Cheezy aka Velveeta style :) And for dessert... Brioche Bread Pudding which another friend helped me bake from scratch! So good and fatty...all of it. Enjoy!
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| My friend, George's Croque Monsieur as appetizer |
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| Vietnamese -French action of 'Banh Mi' as an appetizer |
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| Black Kale and Brussel Sprout Saute |
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| Roasted Cauliflower with Anchovy Butter |
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| Chicken Fricasse n' Dumplins |
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| Boeuf Bourguignon with Pommes Puree |
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Someone's plate
Note: Manadin orange for perspective--SO MUCH FOOD!
Brioche Bread Pudding with Caramel Bourbon Sauce and Ice Cream |
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