This is a working title for blog posts dedicated to what we are eating and cooking here at Haus Miller. Suggestions for this section are definitely welcome.
LOML and I are somehow becoming foodies–not in the snobish sort of way, but the discerning tastes sort of way. I asked him when he thought it started. He said it was when his company did a renovation on an upscale restaurant back home. And because of that project we had to take a trip to NYC to look at the architecture, light fixtures and taste the food (of course). I’m sure there was a business meeting or 2 in there to make it count. : ) We ate at 2 mouth-watering restaurants during that weekend — my first and only trip to NYC, so far.
My taste buds are ruined now. Mediocre is no longer good enough.
And then we had French food. You have not lived until you’ve eaten a real Parisian croissant and real traditional French baguette.
And French sea salt. This stuff is fantastic. I took a plain milk chocolate piece – like a bonbon you buy at the grocery store in a cellophane package – and dipped it in the salt on one side. It took those plain grocery store chocolates up a few notches.
And learning about how to make these absolutely fantastic — and not complicated to make! — foods makes it better. Quality ingredients are key. That lady on the Food channel that makes dishes for parties from store-bought items is fooling you all. Probably those same people that think Applebees and the like have really good food. Don’t worry — I was an Applebees fan at one point in my life, too.
Lots of food ramblings when I’m tired. I think I’ll have to dedicate more posts to food since more of my life is devoted to cooking now that I am no longer working outside of the home. And we’re in such close proximity to France we can get amazing ingredients. I’m still amazed at the thought that France is a mere 45 minutes away from us!
Sunday night’s squash and leek soup with whole roasted chicken was fantastic, too, thanks to Anthony Bourdain’s roasted chicken recipe. I’m sure he would be very upset with me for not following it exactly, but the chicken turned out really good and was very juicy. I’ve never put a whole onion inside of a chicken to roast it before. I’m not sure if that was the key to keeping it all juicy, the difference in temperatures for cooking, all of the butter (All. Of. The. Butter.) or what. Whatever. Not complaining. It was good. The real test is to recreate it next time.
That French cooking class is paying off. : )
Monday night I made lasagna. Ok. So, lasagna isn’t so special; but this was amazing. And I’m not sure why. There was a zucchini in the refrigerator that needed to be used, so it got sliced thin, par-boiled and layered into the lasagna. It was really good. Spinach lasagna noodles, meat sauce, zucchini, ricotta, mozzarella. Yum. (Photo is from a leftover bit, so not of quality. And I’m not well-versed in food photography, so please bear with me.)
I tried out a new balsamic roasted carrot recipe, too. It, also, was really good. I have a slight fear to cooked carrots. Memories of gross bland mushy canned carrots from the past, I guess. I didn’t know what to expect with this dish. It turned out to be pretty darn good. I will definitely make it again. My dad even fed Little E a few bites of it. I think the vinegar was a little too much for her, but she was happy to much on the carrot bits.
The lasagna was rock star. LOML said my cooking has been pushed up a notch for my parents so I can show off. Maybe I’m just getting into the Germany food cookin’ groove.
I need to set my camera out to photograph these things I cook for proof! I know, I know. Pics or it didn’t happen. I always forget until we’re packing up leftovers for the refrigerator. I’m sorry. I’m workin’ on it!