I wish I could say I’m blogging about all the fun and delicious food I cook and eat in a week, but there’s hardly time enough for the few things I do get to. To make matters worse, I’m not always diligent enough remembering to take a camera with me when I’m out, or stopping to take pictures while I’m in the middle of cooking.

In the last couple of weeks there have been a few things worth mentioning. It’s apple season here in New England, so I made some apple tarts for my voice studio party a few weeks back that were really good. Unfortunately I wasn’t able to finish the apple reduction sauce I made from the juices of the filling in time for the party.

The next day, Jen and I ate them fully loaded for dessert with this beautiful presentation. The fresh apple slices were the perfect accompaniment.

I also invited Crystal for dinner on Thursday which was lots of fun. I made a pan-roasted garlic soup and Cotes D’agneau Champvallon, and Jen made little fruit tarts for dessert.

The garlic soup was amazing and definitely something everyone can make easily. I’ll make sure to do a post on it within the next couple months.

Sure the French name sounds fancy, but Cotes D’agneau Champvallon really easy to make. It’s basically just braised lamb chops, onions, and potatoes, but the flavor really delivers.

Jen’s fruit tarts were great too. She added orange zest to the custard and made it taste just like Orange Bang!. Fantasticus!

Jen, Will and I ate at a Korean BBQ place on Friday that was really cool. I would have pictures and a full review, but it was a last minute decision and I forgot to bring a camera. I’ve never eaten at a restaurant where you got to do the cooking on a range in the center of the table. You get all the fun of going out to dinner and you still get to cook.

Also, you can put food back on the fire to reheat after it has cooled off. Hats off to Koreans for creating a dining experience which ensures every bite of the meal is steaming hot.

Lastly, my favorite food quote of the week from Jen:

“Kellog’s is the comfort food of the raisin brans.”

• Festivus Gastronomicus Rating: Crapicus

This entry was posted on Sunday, October 22nd, 2006 at 1:56 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.