Wednesday, November 21, 2012

A Hawthorne Thanksgiving. Part 2. Rosie Starts On Her Gateau Des Crepes.

 On Tuesday afternoon, before Thanksgiving,
I made my crepes for Julia's gateau.
Then I started on the carrots for the gateau.

 When we were in Red Lodge, Montana,
Mr. Hawthorne found this julienner at a kitchen shop.

 I used to do the julienning all by knife before.

 This little gadget is great.
I was able to julienne a pound of carrots in no time.

 I heated equal amounts butter and peanut oil over high heat.
About 2 TB each.
Butter is for flavor.
Oil is to raise the smoke point.

 Add in carrots.

 Swirl around, toss, and cook for a minute or two,
until tender. 
Do not brown.
Season with freshly ground salt and pepper to taste.
 I love the flavor of fresh dill,
so I added several tablespoons.


Step 2 accomplished.

Tomorrow (Wednesday) morning,
I need a quick trip to Food Lion
to get the remaining ingredients
for the other two layers -
broccoli and mushrooms.

Stay tuned for broccoli and mushroom prep,
the custard,
and the assembly of the gateau.

1 comment:

Anonymous said...

Oh my, I can't wait to see the end result!