The overall comments about the Beef Daube were positive. The mustard gave it a very interesting flavor and the addition of white wine also helped to set it apart from the usual beef stew. I would make it again, but probably reduce the amount of onions. One problem may be that I doubled the beef recipe but didn't need to double the onions. Either way, I will used less next time. Here is the finished product.
The Onion Parmesan Gratin was very tasty. It had a bit too much liquid in the pan and could have used more of the egg and cheese cover. I followed the suggestion of cooking the onions first and then just letting it sit at room temp until you were ready for dinner. I would have preferred the onions were warmer before topping them with the egg, cream and cheese mixture. I think the directions should be modified for that.
Eli's Apple Crisp was delightful and very easy to make. I did not have any double cream, so I did some internet investigations and found that it is possible to use Marscapone Cream Cheese as a substitute. Since I was making a dessert I thought... what could go wrong adding a bit of sweet creamy cheese. It worked. The crisp might not taste the same as the original, but using the Marscapone kept it from being too runny, which I think would have happened if I just used heavy cream. The dessert was served warm from the oven with a bit of vanilla ice cream. The leftovers were also good for breakfast - served with a dollop of marscapone. Yum!
Bottom line - I will add these recipes to my favorites. Thanks Mary.
3 comments:
This is Dale,
Bob, never trust a skinny food critic, we're going to ask Billy.
The aroma of those herbes de provence are just wafting off the page...can't wait till next week when I cook it myself.
Jeanne
Post a Comment