Wednesday, March 30, 2016

Cooking on Goodall

Kiki called to tell me that all we needed to do was to go to their house I was elated.  The funny thing is that I felt lousy, not sick "lousy" but lazy "lousy".  I love to have the holidays, it is my thing, my shtick, my most wonderful "duty", my job.  I am the Keeper of Tradition.  It is a self-appointed position. 

I have been thinking about making a crepe cake.  Deciding on a filling was a no brainer, it had to be Dulce de Leche mousse.  Done, done, done.  I would need 3 days to make it properly.  Day one would be for making the crepe batter, it is always taste better when you make it and let it rest overnight.  I also made the dulce de leche.  I was so hard (hehehe).  You take the label off of a can of Sweetened Condensed Milk, put the can (unopened) into a pot and cover with water.  Then boil the can for 3 hours, make sure that the can is always submerged in the water.  I let the can cool on the counter.  When it completely cooled, I opened the can and made the mousse.  The morning of day 2, I made the crepes.  Later in the day I put the cake together.  On day three the cake was ready to be enjoyed.

I made a quick berry topping....

We may have been invited out, but we still made the lamb.  And deboned, trimmed, and butterflied the leg of lamb.  We made a delicious herb paste and then rolled and tied the meat.  I used And's 17" Lodge to roast the lamb, then made some pretty amazing pan's all about the gravy...

It was a most wonderful day on Goodall.