![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I've been down with a cold all weekend, but I've still been cooking:
#33, langoustine "stew-fay" from Marcelle Bienvenue's Who's Your Mama, Are You Catholic, and Can You Make a Roux?. Bienvenue's recipe calls for crawfish, which we sadly cannot get up here, but Trader Joe's frozen langoustine tails make a decent substitute. I didn't use quite as much butter as was called for, because half a stick of butter between two people seemed excessive. (Mind you, my compromise was a mere three tablespoons of butter instead of four.) Not bad; needed more umami, so I punched it up with a bit of soy sauce.
#34, ultra-butterscotch brownies, from the King Arthur Flour baking book. Like congo bars, but richer, despite calling for a tablespoon less butter than my usual recipe. Probably the two cups of brown sugar are to blame. This one comes together a little differently than most brownies; you mix some of the dry ingredients in with the wet to start with, and add the eggs at the end. I made two minor changes: subbing in actual dark rum instead of rum flavor, and using some chocolate chips, because I didn't have quite enough butterscotch ones. These were both good ideas.
#35, polenta gnocchi with gorgonzola. I cooked out of Sundays at Moosewood all through college, but somehow never got to this recipe. Wicked easy if you have instant polenta on hand, even if what you end up with aren't exactly traditional gnocchi. Served with a simple, chunky sauce out of slightly caramelized onions, a roasted pepper, and a couple of my homegrown tomatoes.
#33, langoustine "stew-fay" from Marcelle Bienvenue's Who's Your Mama, Are You Catholic, and Can You Make a Roux?. Bienvenue's recipe calls for crawfish, which we sadly cannot get up here, but Trader Joe's frozen langoustine tails make a decent substitute. I didn't use quite as much butter as was called for, because half a stick of butter between two people seemed excessive. (Mind you, my compromise was a mere three tablespoons of butter instead of four.) Not bad; needed more umami, so I punched it up with a bit of soy sauce.
#34, ultra-butterscotch brownies, from the King Arthur Flour baking book. Like congo bars, but richer, despite calling for a tablespoon less butter than my usual recipe. Probably the two cups of brown sugar are to blame. This one comes together a little differently than most brownies; you mix some of the dry ingredients in with the wet to start with, and add the eggs at the end. I made two minor changes: subbing in actual dark rum instead of rum flavor, and using some chocolate chips, because I didn't have quite enough butterscotch ones. These were both good ideas.
#35, polenta gnocchi with gorgonzola. I cooked out of Sundays at Moosewood all through college, but somehow never got to this recipe. Wicked easy if you have instant polenta on hand, even if what you end up with aren't exactly traditional gnocchi. Served with a simple, chunky sauce out of slightly caramelized onions, a roasted pepper, and a couple of my homegrown tomatoes.