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Thursday, September 9, 2010

September 9th, 2010.

 A beautiful fall kind of day today with temps in the 80's, blue skies and leaves starting to fall. Unfortunately I'm feeling sick so I didn't enjoy it as much as I could. Hopefully I'll be better tomorrow. Maybe the right kind of dinner will set me right!

On the menu today:

Potatoes, Brussels sprouts and bacon. And Eggs.

Steam the potatoes and Brussels sprouts together. Cook the bacon in pieces with a bit of olive oil. Add the cooked potatoes and Brussels sprouts with some sage. Cook together for 10-15 mns. Turn off the heat and add a few tomatoes. Serve with runny sunny side up eggs...

And brownies if I have the courage to make them.

Wednesday, September 8, 2010

september 8th 2010.

My son turned 15 this week end past. 15!! How can this be? It seems like just yesterday that I was at the hospital 15 days after his due date. And he still didn't want to come out. Baby I'm sorry we had to drag you out. But I was so happy to finally hold you. And kiss you. Over and over again. Ok, I'll stop now, sorry.

And on the menu tonight:

 Zucchini gratin:

We've got a zucchini problem, a big one. So here is another attempt at cooking it so that my family will eat it ... without moaning that is.

Cook lardons ( pieces of bacon ) in olive oil, add onions and zucchini. Lots of zucchini. And a bay leaf. Cook until it starts to get translucent then add herbes de Provence and sunflower seeds. Let cook at least half an hour, then transfer to a baking dish ( or if you started in a cast iron pan just leave it in there ). Then, add bechamelle sauce... melt 40g of butter ( 2 thick slices ) and add 2-3 tbsps of flour ( about 40g too ) and cook stirring for a minute or two. Add 60 cl of milk slowly and off the heat. Then return to the heat and cook stirring often until it thickens. Add to the zucchini and sprinkle mozzarella cheese and bread crumbs on top. Then sprinkle with pecorino cheese and put under the grill for a few minutes. Or like me, after you have assembled it, put it in the fridge and when you are ready reheat in a 400 oven.