Monday, May 14, 2007
Escalopes de Veau à la Crème, Carottes Étuvées au Beurre, Clafouti à la Liqueur
Photos: Escalopes de Veau à la Crème and Carottes Étuvées, the plate is a little empty, should have added another vegetable; anyway, the slight sweetness of the carrots balanced the saltiness of the veal well
Today is the first Monday of summer vacation, but I kept myself fairly occupied fairly well. I exercised, knit, listened to Today in Parliament (it was actually from Friday, but oh well), pitted 3 cups of cherries with a paper clip while watching Oprah (talk about hard work!), and made a yummy dinner. I made a run to Target and the liquor store after lunch and bought what I needed for dinner and some cognac and Häagen-Dazs vanilla ice cream for the Clafouti. I had a 10% off coupon for the cognac and the guy at the liquor store let me keep it for next time. How awesome is that?
Dinner was tasty and we accompanied it with a 2003 Louis Jadot Bourgogne Blanc Chardonnay that my parents got me for my birthday.
Dishwashing/Clafouti-making music: AC/DC and Amy Winehouse
All recipes from Mastering the Art of French Cooking Volume 1, ed. Julia Child, Louisette Bertholle, and Simone Beck (New York: Alfred A. Knopf, 1971)