Out of all the desserts the Valpolicella was my favorite. Oh my goodness, chocolate darkness that is to die for. Topping it off with the mastered crème anglaise.. yep. Don’t die before you try it. Put it on your bucket list. A close second was the apple torte. It was so good too. The Bavarian crème pie was eh.. ok, not what I would expect from the name. The name makes you think you are getting something so out of the ordinary that you will have a “flavorgasm” no.. not so much. It was good, but just good. Panna Cotta is refreshing. I would serve it on a hot day or for brunch. Cool and fruity. The torte and the chocolate… I will guard with my life. SO good.
On to the real meal. AIGO BOUIDO
For us in America it means “Garlic Soup” I thought why not. I love garlic. It was just eh. I can say I made it. But its not something you have to have. Just ok.
Poulet Roti a la Normande, made it before and it was just as good this time.
I made fettucine from scratch. FUN FUN FUN. I could make noodles full time. Devon had fund (I think) making them. I know she had fun eating them and the dough. Her poor tummy must hurt tonight from it. But I bet she will say it was worth it. I could live on that pasta forever. The homemade noodles with the Italian recipe for alfredo IT IS THE ULTIMATE!!! Mix it with the chicken normande.. yep, that’s the way to go. The salad was just salad.
Here is our pics for the night. Tomorrow is Superbowl Sunday. I plan on church and then cooking again.
enjoy our pics:
“This is the most adult pudding you will ever encounter. The intensity of
the wine’s fruit-and-acid combo makes each bite a serious experience.”
Serves 8 to 12
1 cup red wine, preferably Valpolicella or
another medium-bodied, fruity red wine
1/2 cup plus 2 tablespoons sugar
12 ounces bittersweet chocolate,
8 ounces unsweetened chocolate,
8 egg yolks *
1 1/4 cups milk
2 cups heavy cream
1 tablespoon unsalted butter
1. Combine the red wine and 1/2 cup of the sugar in a small [nonreactive] saucepan. Bring to a boil, then reduce the heat and simmer until reduced
by two thirds, about 15 minutes. Remove from the heat and allow to cool.
2. Heat both chocolates in a large bowl over a double boiler until melted. Whisk in the red wine syrup, followed by the egg yolks.
3. In a medium saucepan, combine the milk, 1 cup of the cream, and 1/4
cup of the sugar. Heat until scalded, then whisk quickly into the chocolate mixture. Whisk in the butter. Divide the custard among individual custard
cups or wine glasses. Chill until completely set.
4. Just before serving, whip the remaining 1 cup of cream to soft peaks.
Add the remaining 2 tablespoons of sugar and whip to stiff peaks. Top
each serving of custard with a small dollop of whipped cream