This weekend I had not one, but two men hanging out in my kitchen.
My nephew, Sam, is on a short leave from the Army. I know, I know. It’s impossible I have a nephew old enough to be in the Army since I’m such a pup. But, it’s true and he’s awesome. I love hanging out with him. He too, loves food.
Since March, Sam’s been eating crap in the Army and I was determined to get some food-snobby grub into him and do some cooking together. We accomplished both. Friday, we enjoyed a fabulous dinner that started at 112 Eatery and ended at Sebastian Joe’s. (112 deserves a post of it’s own. If you haven’t been there, please stop reading this and go there immediately. You’ll thank me. Then come back and read the rest of this.)
Saturday was all about the kitchen.
First on the list? Brunch. It consisted of:
French Toast made with Whole Wheat Cinnamon Raisin Bread topped with fresh ricotta cheese and a drizzle of honey.
Whisking so fast, you can’t even see the whisk!
Maple-Glazed Bacon made in the oven. Hands -down the best way to make bacon.
Line a broiler pan with bacon (we like the thick stuff). Bake in a 400 degree oven for 15 minutes. Brush bacon with maple syrup (the real stuff) and bake for another 5 minutes. It’s delicious and your house won’t stink like bacon for a week.
Purple Potato Chips.
Expert knife skills by an aspiring cheef.
The meal was awesome. Take my word for it. We could not be bothered with photos of the finished product. It just had to be eaten.
Next up? Rhubarb Mousse.
This was Brette’s baby. He’s been threatening to make it for a few months and something about that day was just right. Maybe because there was a another man to help? It is quite the manly dish. I had never heard of such a mousse, but what’s not to like? Rhubarb? Yum. Cream? Yes, please.
While the two men attempted this feat, I pretended like I knew how to work Brette’s camera. Warning – these are not great photos, but I had fun pretending I was a professional. These are the shots of men taking over the kitchen.
This is a classic Brette photo. He’s a recipe follower. Very rarely does he deviate. This is his common look in our kitchen.
Where is the whisk? Yes, it took 3 hands to get those egg yolks just right.
Concentrating so hard, the tongue comes out.
The rhubarb goop.
The perfectly whipped cream.
The joker and the uber-serious one.
How did the mousse turn out? Extraordinary. We had some right away and it was perfect. Like silk. I think it would make an excellent spice-cake topping. We also had some later in the day after it chilled. It was a completely different consistency. Very airy and light. Heaven.
I suspect it will be made again.