(no subject)
I just want to say that my Beef Wellington was AMAZING! The meat was beautifully cooked, despite the fact that I turned down the temperature about halfway through cooking time and cooked it for an extra 20-30 minutes. I was really winging it by that point but the meat ended up being almost perfectly cooked. It was just about medium, maybe swinging a bit well done, but it had a pink centre and was soooo tender. I guess you really can't fuck up a $50 piece of meat. The flaky crust and pâté made it so tasty too.
I was also incredibly impressed with John's soufflé. I've never had a real soufflé au fromage before but it was so good! We were so worried that it would fall that we were afraid to make any noise in the kitchen, so we finished our cooking on the basement stove (which was probably born in the 70's). But when we pulled the soufflé out of the oven it really looked just like a photograph. The soufflé itself was really light and fluffy, but the taste is incredibly rich.
We topped off the meal with a quick asparagus recipe which went very well together. I'd say I couldn't have had a better meal at a restaurant, if I hadn't had to cook or clean anything.
I was also incredibly impressed with John's soufflé. I've never had a real soufflé au fromage before but it was so good! We were so worried that it would fall that we were afraid to make any noise in the kitchen, so we finished our cooking on the basement stove (which was probably born in the 70's). But when we pulled the soufflé out of the oven it really looked just like a photograph. The soufflé itself was really light and fluffy, but the taste is incredibly rich.
We topped off the meal with a quick asparagus recipe which went very well together. I'd say I couldn't have had a better meal at a restaurant, if I hadn't had to cook or clean anything.