A new set of ovens and what I've been makung since their arrival in 'silver and black' Friday

Coffee cake/kuchen(Joy of Cooking)

Blondies(King Arthur Flour packaging)

Quiche Lorraine, crust from scratch(mastering the art if French Cooking)

Rabbit sausage, apples, green beans and shallot

Pollo, funghi e farro

Another tasty meal by le chef-alier sans peur

TFC Duck tomato Ragout with linguine

Pomì, rilletes and spices. 

TMG Middle Eastern Eggplant Dip & TFC Tuna Rice Delightful Salad

Serve with Authentic Pita!

Secret to excellent tuna salad is Bonito del Norte. 

TMG Cream Scone with Maple Glaze

Cream scone recipe from Joy of Cooking needed to cook longer than recipe states in our convection oven. Glaze is one cup powdered sugar with enough maple syrup to have the right consistency. Serve with your favorite tea. 

The chefs have the night off.

TFC Fettucine with mushroom sauce

Add tomato paste to leftover mushroom soup and bring to simmer. Season. Serve on pasta with Parmesan and smoked chicken breast chunks. 

TMG Mushroom Soup with Parmesan

TMG Potage Parmentier & TFC Foie Gras

I bought this immersion blender in high school and it's still going strong. 

Kitchen Debut:

Salt and pepper liberally and sear for just a few seconds per side. 

Top with traditional Port and Balsamic vinegar reduction. 

Bon Appétit

!

TMG: Zucchini and tomato casserole

Layer zucchini, tomatoes, salt and pepper, cheese. Top with buttered breadcrumbs. Bake for 50-60 minutes or until browned at 375•F