Menu

My original plan was to post the Chocolate Chestnut cake, but I am just too tired to deal with it.

Monday: Mac-n-Cheese & roasted asparagus

Tuesday: fish tacos & crudites

Wednesday: chunky Potato Soup & semolina bread

Thursday: Chicken Parmesan & garlic bread

Friday: Elk steak, chimichurri, veg, possibly rice

Saturday: Banh mi sandwiches

Sunday:--------------------

Monday: Meatloaf, scallop potato, brussel sprouts

Tuesday: Tandoori chicken & rice pilaf

Wednesday: Salmon, quinoa, veg.

Revived

The ovens oh how I love them, they got hugged last night.

I finally have working ovens again! They broke in December just as I was starting the holiday baking, it was a sad night. Well at first I was just angry and the merengues did manage to cook. But all I have had is a turkey roaster, now mind you has worked fairly well. it just is hard to do baked goods: cakes, muffins, bar cookies, cookies. Somethings it is just not good for or the results turn out marginal.

My turkey roaster. Which I made baking powder biscuits in for brekkie yesterday morning.

Oh yes, the season has begun

Two things are marked by the opening of the local hamburger joint Mark's In and Out Burgers: the beginning of tourist season and that spring is officially here. I can't wait to get my hands on a supercheese with a side of onion rings. They are closed all winter so you just suffer and stare longingly at it all winter.

http://www.roadsidepeek.com/roadusa/rockymtn/rmeats/rmburger/index.htm

Marks is the first to be listed.

Brioche

How I love the bread machine even if the bread falls half the time, good old high altitude and no control over the rising process. But than, there are the moments of joy when you have this perfect creation manifest and the machine churns out the most lovely loaf. This is exactly what happened with my bread machine brioche. The recipe comes from the Joy of Cooking, I do hope it is still in the revision since it's the easiest way to make brioche with no fuss or hassle or it taking two days.

Menu

Ever since I took over the bakery, I am home at night now to actually cook dinner and not have staff meal with my fellow co-workers. The menus started as we were eating pre-made chicken patties, hamburgers, etc. way too often each week. I needed a plan so I would know what to buy and what I am cooking. It works rather well, must admit I don't always go in order. My work week runs Wednesday to Sunday and the Monday to next Wednesday seems to work and is about a week and a half of menus.

M: Lemon and garlic shrimp & rice/veggie. gratin

T: Lamb, lentils, & brussel sprouts and carrots

W: Keema & fruit salad

Th: Wedding Soup and hoping for day old bread from work

F: Swedish Meatballs, mashed potato, & veg.

SA: Roast Chicken, rice, gravy, & veggies

SU: ----------------------

M: Beef Daube & polenta

T: Macaroni & cheese

W: Chicken pozole

Ha!

So what in hannah does my title mean? It's the abbreviation of vanilla bean creme brule at where I work. This blog is to chronicle my adventures in food and how often I wish I had a camera to take pictures of tartes and cakes that turn out spectacularly lovely.

So please bear with me as I muddle through figuring out how to use blogspot and get this bad boy up and going.