Fossil food!

[rikibeth]

I went very old-school French for dinner tonight. We had most of a spiral ham left, and asparagus was on sale, and I wanted something creamy and sauce-y and good, so...

Crepes.

With ham, asparagus, and a cream sauce with white wine, mushrooms, and caramelized onions. A little Parmesan sprinkled on top, and run under the broiler while I set the table.

The nice thing was that it had the meat and the vegetable all together, and the crepes were thin enough that they were just the right amount of carbohydrate for a Christy-friendly dinner.

The even nicer thing was that the caramelized onions and the novelty of a pancake wrapping caused melovechocolate to eat a serving nearly the size of the adults'.

I caramelized a LOT of onions, on purpose, so there'd be extra (a whole 1-pound deli container, yay!) to go into the meatloaf that shadowflyer is planning to make tomorrow, when I'm at work. Mmm, meatlof sandwich for lunch on Tuesday...

I wish I could find my small palette knife/offset spatula from my school kit. None of the other utensils in the house are as well suited for flipping crepes.

This is another side effect of the job -- the cooking requires no actual menu-designing creativity, so I am once more exercising my desire for making interesting food at HOME.

Yes, I think I like my new job.

Comments

[rikibeth.livejournal.com]

I've got my lovely Henckels block that was a wedding gift.

If they need sharpening I've got a good electric sharpener -- I suck with a stone and oil.

[daniellec.livejournal.com]

Yeah, I would end up cutting myself with a stone and oil. They should be ok, but if not then I might as well buy an electric sharpener.

Yeah, I'm pretty sure Berghoff (or however you spell it) is the cheap knock off of Henckel. Those fricken rule.

[ap-aelfwine.livejournal.com]

Yeah, I would end up cutting myself with a stone and oil. They should be ok, but if not then I might as well buy an electric sharpener.

FWIW, I find that sandpaper on a piece of glass (or even a smooth, level board) works well. Start with 120 grit (80 if the blade is very dull) then work up through the grits to 600 or 800. A wide piece of sandpaper and a wide surface to set it on makes it easier to hold the bevel, I find. Some people wrap their finger with several layers of tape and use it as a guide between the flat of the blade and the paper.

You can finish with green polishing compound on a piece of cardboard; I've also heard of using brown paper bags for a final stropping.

Diamond stones also work well, and can be lubricated with water or used dry. I've only got a little pocket sized E-Z-Lap (under ten bucks at the Evil Arkansas Empire Mart) that I use on my whittling and pocket knives; I think you'd want a bigger for chef's knives.

PS

[ap-aelfwine.livejournal.com]

I think you'd want a bigger for chef's knives.

Which is the problem with the things. They start getting pricier very quickly as the size goes up. :-(