This sounds absolutely delicious to me! What tips or tricks do you have for cooking lamb? Or will you substitute a different meat? Garlic cream sauce? Yes, please!
How was it? Leave your blog link here so we can read about your lovely veloute!
Veloute is one of the five mother sauces that Auguste Escoffier designated in the 19th century and as I’ve read, it’s made with a blond roux, that is, one where the flour has cooked just a bit toasty-colored. This recipe is more of a riff on a classic veloute and there’s something curious about it… Continue reading TNT | Watercress Veloute
Hello all you lovely Weekend Home Cooks! This is the last week in April so it’s a Cook’s Choice. You can make recipes from Mimi’s cookbook that perhaps you missed in the schedule or you can feel free to cook from another cookbook! Just make it yummy!
What a beautifully decorated cake, right? Did you find edible flowers and berries? Looking forward to seeing all the gorgeous creations you made!
In the headnotes for this recipe, Mimi says that this dessert was the one that launched her blog, Manger. It’s a beautiful creation and one that I’m anxious to serve! Just a little hint on finding edible flowers … look in the herb section of the produce department! I have often seen small packages of… Continue reading TNT | Garden Cake
Did you just love how simple this recipe was? Simple and simply delicious! Leave a link to your post in the comment section so we can drool over your creation.🙂