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D. heard a story on NPR about Julie & Julia and bought Mastering the Art of French Cooking (we haven't seen the movie yet). Last week he made chicken with butter and mushrooms that was really good. This weekend he spent hours on a second dish. (What did he expect? My general assumptions about French cooking is that it involves lots of butter, is a pain in the ass, but tastes really good).
He made moussaka, which was billed as a fancy way to use up your leftover lamb. You're supposed to put in in a charlotte and then flip it, but we just used corningware. I've never made any sort of upsidedown meat casserole before, but with the eggplant skins on the outside it is kind of pretty. The tomato sauce is key, not just for color, but the acidity lends a lot to the dish. Anyway it's tasty and I was very impressed so picture after the cut.
He made moussaka, which was billed as a fancy way to use up your leftover lamb. You're supposed to put in in a charlotte and then flip it, but we just used corningware. I've never made any sort of upsidedown meat casserole before, but with the eggplant skins on the outside it is kind of pretty. The tomato sauce is key, not just for color, but the acidity lends a lot to the dish. Anyway it's tasty and I was very impressed so picture after the cut.
