Photo courtesy of this blog.
Ever hear that expression "all up in the kool ade and you dont even know the flavor?" Thats how I felt all weekend long. After my failed attempt at savory macarons I went ahead and decided to try and make normal old sweet macarons. Let me tell you that you cannot deviate from the strict instructions not one little bit. Did I deviate? Yes I did. Did it do me any good? No it didnt. Am I discouraged? Not in the least bit. I know what I did wrong and I know how to fix it so with all this experience under my belt I believe that I will get a nicely domed cap with a "foot" on my next attempt.
In other news I went ahead and poached some eggs and piled them high atop some potatoes and slivered cucumbers, tomatoes and avocado and then generously poured a rich and buttery hollandaise over it all. It was good.
Foam, emulsions, froth its all the same basically but this one has a special flavor its a butter, chardonnay and ginger foam over scallops and spinach. Now this was exceptionally good.
Tired of trying to make the plates look attractive and dying of hunger, everything was piled high and heck, why not, lets go ahead and call it a 'fishermans platter.' A nice piece of sea bass crusted in cornmeal some scallops, spinach with garlic and some purple sweet potatoes. This was hearty and just the ticket.
I found some winecap mushrooms yesterday so I think they will make an appearance soon. Spring is here baby!