That's rather impressive, Barry! Did you make the Tournedos [note the spelling, lol;)] Rossini yourself? It's one of my favourite dishes... A true classic. What about the Tiramisu, was that home-made? :)Quote:
Originally Posted by Barry
Marco.
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That's rather impressive, Barry! Did you make the Tournedos [note the spelling, lol;)] Rossini yourself? It's one of my favourite dishes... A true classic. What about the Tiramisu, was that home-made? :)Quote:
Originally Posted by Barry
Marco.
No of course not - I'm not a bad cook, but that is way beyond my capabilities! We dined out to celebrate Happy's homecoming, and pushed the boat out a bit.
Yeah, I got that feeling, even though you didn't say... ;)
Italian restaurant, was it? Or perhaps not, as TR is classically French. Hope the fillet tenderloin was cooked to perfection, with a nice rich demi-glace sauce :)
Did they serve it with black truffles or pâté? The accompanying potatoes were hopefully either pommes fondant or dauphinoise.
Marco.
Yes it was perfect. Pâté, rather than truffles with pommes dauphinoise, so could have been a bit rich for my tastes. But as it's something only I eat occasionally, and as you don't often see it on the menu, I thought I would give it a go.Quote:
Originally Posted by Marco
Needless to say, breakfast this morning was just a cup of coffee.
Tournedos Rossini is also something I only enjoy occasionally (haven't had it for years). In fact, I think the last time was when Del made it when you were visiting. Do you remember?
Perhaps we'll do it again, ably assisted this time by the gadgets in our new kitchen? :)
As you say, it's not something you see often because it's somewhat 'retro' (a 70s/80s classic), but I love some of that stuff, including a good Prawn Cocktail, Chicken Kiev or Steak Diane, particularly in restaurants when the latter is flambéed at the table, by the waiter! I really enjoyed it when good restaurants practiced proper Silver service. Remember that?
The same applies, in terms of flambé, with one of my favourite desserts, Crêpes Suzette:
http://imagizer.imageshack.us/v2/102...923/oskJyl.jpg
Yum, yum!
Marco.
Pommes fondant My mum made great ones but called them fried tatties
Lol - not quite the same thing... The former is rather more indulgent, involving the liberal use of butter and chicken stock! ;)
Marco.
Yup. Ive made them like that although not all butter. Mixed it with olive oil I love them
Yeah, a veritable 'heart attack on a plate', but undeniably tasty! :)
Marco.
lol.... yes and for all of my works and tender ministries, I still preferred my mums ones done with beef lard:lol: She could really get the taste great. Good and adventurous cook she was at times and for the times.Quote:
Originally Posted by Marco
I cook my steak diane in butter too.