A couple weeks ago I visited the National Gallery for an assignment (btw, if you're in the area, the Art of Power exhibit is definitely worth looking at) and ate at a Languedoc restaurant called Bistro D'Oc.
I don't remember too many of the details, but the duck confit that I ordered had an extremely crisp exterior and there was just enough fat (yum) left over with really tender meat. And of course, anything with mushrooms and fried potatoes is going to be that much better than without them.
Emily ordered a basil, crepe-wrapped salmon that I wasn't too crazy about, although the cream pepper sauce that it came with was out of this world - rich and filling on its own. Our creme brulee was a nice, light dessert and the lavendar flavor did a good job of cutting the sweetness of the custard.
Two Mondays ago we had parmesan-crusted halibut and roasted potatoes for our roommate dinner. Short on time and ingredients, we had to improvise, and though I had a picture of the finished dish in my head, it certainly didn't turn out that way.
We didn't have flour so I couldn't mix any with the shredded (not grated) parmesan, which turned out to be a pretty big mistake. Even though I did the whole dredge-in-egg-wash-then-cheese bit, the bits of parmesan were still too big and then stuck to the saute pan when they melted. Agh. So the halibut ended up being entirely crustless and smothered with tomatoes and onions to compensate for their nakedness.
Comments