Biftek, Cucumbers and Parsnips - OH MY

Ok. Please don't make Julia Child's Cucumbers. They end up tasting like pickles. I mean, if you feel like eating pickles in accompaniment with creamed parsnips and an awesome meat patty then by all means...
On that note: Creamed Parsnips = AWESOME. Who knew something that looked like a white carrot on steroids could taste so dynamic.

It tastes like a mix of potato and carrot, only better. You even cook it like you are making mashed potatoes. I used heavy cream to make them creamy and ran them through the food processor, tossed in some sea salt, pepper and nutmeg. YUM.

The meat patties were quite delicious as well. It was almost like you were making a meatloaf. An egg and sauteed onions mix in with the meat mixture. I attempted to make the vermouth reduction butter sauce but it separated once I took it off the heat. Even so, it still added a nice flavor to the patty regardless of it being more shiny then creamy looking.

Welcoming Note

I've never been good at journaling. Who has time to write everyday?
But this is a new venture and I think I can stick to it.
Blogging my cooking experiences, trials, tribulations and anything else cooking related in between.
I've always been a fan of cooking, but after getting my own place this year, I find it has become a prevalent hobby.
Plus I got some awesome new stainless steal Cauphlon pots for Christmas. Anyone who can look at a set of stainless steal Cauphlons and not want to cook everything in sight is just plain crazy.

Plus, my recent discovery of better cooking ingredients has really brought my food quality to a new level. Its also nice to have a boyfriend who loves to eat.
Last night for example, I made Julia Child's Baked Alaskan Salmon in a Vermouth Cream Sauce, Braised Haricot Verts (Tiny Green Beans) and Vermouth Soaked Potatoes. Yum. Salmon is a fairly easy dish to make. This dinner combo didn't leave my sink piled to the ceiling with prep dishes. THANK GOD.

Granted, if I did, my awesome boyfriend would regrettably but deservingly clean them (considering I feed his belly.)

Anyway, Salmon in Vermouth is awesome. Vermouth really mellows out when it is cooked. I suggest you try it.
Tonight is Biftek Hache a La Lyonnaise, Creamed Parsnips and Parsley Roasted Cucumbers. I will let you know how it turns out.

Tip for the Day: Cook with Unsalted Butter, and sea salt to taste. It is a much more vibrant flavor.
ALSO, I have grown an addiction to Irish Butter!

Do it!