Ria and Lynn



Lynn at the Dakota County Fair

I was Lynn's Nanny, 18 years ago.  She is now a freshman at MU.  Picking her up from MU, for our first Sunday Supper, I looked into her eye's I saw the same wonderful, beautiful, bubbly girl.  It is so hard to believe it has been 18 years since the first time I saw those sweet sparklers.  Two gals can't (and didn't) go wrong with a trip to the Mall, Grocery Store, Grant Park to walk Bump and back home to cook a fabulous dinner together.  Lynn was meticulous in her Sous Chef role...especially compared to some of my hack jobs...after I saw how she peeled a peach I asked her..."are you sure you don't want to be a surgeon, I think you have a hidden talent here?"  She politely said no thanks to the surgeon suggestion.  Having her presence back in my life is a gift of fun, joy, pride and, amazement. 

Lynn and Ria Sunday Supper #1 Sept 5, 2010

• Roasted Garlic Bread with Butter
• Arugula Salad with Balsamic, Dijon vinaigrette with apples, bacon, dolce Gorgonzola and candied walnuts (brown sugar white sugar and egg whites).
• Rosemary Pan Roasted Crispy Skin Chicken Breasts
• Roasted Farmers Market Carrots with olive oil and salt
• Saffron Risotto with cherry tomatoes, parm, fresh basil, fresh chives.
• Peach and Plum Gallette with candied ginger wrapped in puff pastry, brushed with eggs and dusted with sugar. Served with vanilla bean creme anglaise and fresh whipped cream.

Balsamic Dijon Vinaigrette:
1/4 c. balsamic vinegar, 2t. Dijon mustard, fresh cracked pepper and pinch of salt, 1 finely chopped shallot, 1/2 cup extra virgin olive oil when you add EVVO add it in a slow study stream as you add it to the vinegar base that will give it that creamy consistency and will emulsify the vinaigrette. If it doesn't emulsify you can always throw it in a Tupperware and shake it vigorously...that usually works too.

Creme Anglaise -- oh how I love you... liquid Ice Cream...tastes so delicious with this Peach Pear Galette.

Creme Anglaise --

In a sauce pan add 1 cup heavy cream, 1 cup whole milk, seeds from 1 vanilla bean or 1 t. vanilla extract...or both....:) Scald mixture and bring to brief boil.

In a medium bowl, whisk 1/2 cup sugar and 6 large egg yokes. Slowly whisk 1/4 cup of cream milk mixture into eggs to temper (so you don't get scrambled eggs). Let cool slightly, Add remaining cream milk mixture. Mix

Put mixture in clean saucepan and gently cook (med heat) and stir until sauce thickens and coats back of spoon. Run your finger across the spoon, if you leave a trail, you are good. If it marries back together keep cooking. Be careful not to cook too hot...or you will get scrambled eggs. Even if you do get a little scrambled...I always strain it through a fine mesh strainer to remove any lumps or remnants of impatience via scrambled clusters.