So the kitchen is almost done (only the hood needs to be installed), all pots and pans are unpacked and the fridge is full of good ingredients. Ready to cook it up. Not that we haven`t before in the Gite, but now all is in place to venture out a bit from the routine dishes such as Risotto and sausages.
During the week, and Isabella at school, we eat mostly light lunches, sometimes just a salad or a sandwich and in the evenings a little something more substantial. Overall though, not much has changed yet from our favorite foods. Yes, we added a few new french dishes, but I believe when you reach a certain level of likes, you tend to stick with them. Geography did not change that too much. So far. Little by little it will, I am sure of it.
Sundays, with not much to do, we usually make more of an effort to cook it seems. It usually starts with a visit to the Friday market to find something good to make.
For today`s dinner I bought a veal shank which already came stuffed with ham and cheese. Somewhat skeptical I thought I never had veal stuffed before, but once I started eating, it came over very much alike to Cordon Bleu (not the school, but a famous meal in Austria), just roasted and not deep fried. We found a great butcher it seems. It was a nice roast.
We also found the first Brussel sprouts of the season, which we all really like roasted in olive oil with plenty of garlic..
I made Cucumber salad in Mexican Crema, opened a nice bottle of red and had a great dinner with the family. The way Sunday evenings should be.
Victoria knocked out another one of our favorites for dessert, gluten free lava cake served warm with vanilla ice cream. Look at it as testing out some meals to cook for you when you all come and visit us. What do you think?
CURRENTLY MY FAVORITE APPETIZER
STUFFED VEAL SHANK WITH ROASTED SPROUTS
CUCUMBER SALAD IN CREMA DRESSING
NOT BAD, NOT BAD
GF LAVA CAKE WITH VANILLA ICE CREAM