Djej Kdra Touimiya A basic, fast and easy dish of whole chicken slow cooked with almond (pine nuts tonight), turmeric, white pepper, ginger, cinnamon, smen (butter) and chickpeas. Prep time was minutes and cooking time less than an hour of waiting - no work. We serve it with basmati and salad. Very subtle and nice.
With Tyler away I made an Orange Essence Soufflé with orange sablés. Not something you normally make for yourself, but what they heck - I'm worth each of the 6 that I ate tonight (3 before they deflated).
Today was the culmination of nearly a year of thought and planning for our annual Chocolate Fantasia event. I've been trying to figure out if I could make a chocolate and cilantro dessert. I didn't think the two together would marry as well as I would like so I kept them seperate. In the end I made cilantro cheesecakes and served them in a chamber that infused chocolate air into a high humidity. They were very well received.
Don't tell the neighborhood burglars but we're up in Santa Fe right now. Last night we had dinner at Rio Chama on the recommendation of an eGullet friend who said we had to get the Silver Coin and nachos (an odd eG recommendation). We didn't realize that we were supposed to dine in the bar and so we sat in the dining room. The Silver Coins were nice but we couldn't get the nachos, and so we ended up with some "okay" but overpriced food. Not recommended. However, if you're in the area, check out the bar and get the bar food which comes highly recommended.
This morning we had breakfast at the Café Paris which we both agreed was very nice. I had the omelet Lyonaisse and an almond croissant. It is the first properly baked croissant that I've had in years.
Lunch was at Café Pasqual. I had always assumed it was just a tourist trap, but the same eG friend told us we had to go, and sure enough it was very good. I had the molé enchiladas with a beer, and Tyler had the green enchiladas, stacked, no egg.
Then we were off for a chocolate excursion. More on that later...