Both sourced from Elise. The schnitzel is pretty straightforward with a sauce made from deglazing and stirring in sour creme. The gratin, also straightforward, though I skimped a bit on the heavy creme. And gruyere. And parmesan. Those were bad ideas.
This is bizarre regional dish from Utica using a combination of tomato sauce, heavy creme, hot and/or sweet peppers, and a lot of personal variations. I only used hot peppers. The canned tomatoes made things a bit watery. I'll either have to drain a bit first, or use more heavy creme which I'm not into. But it was pretty good.
Sourced from Elise. The spinach and ricotta sub for the potatoes in regular gnocchi. I need to work on my dough-manipulating skillz. I couldn't get them to pillow as nicely or evenly as Elise, but they still tasted pretty good. In any case, they're like noodle dumplings, don't involve much work or time (though the dough does need to chill for a bit), and cook up quickly. I have a couple baggies in the freezer, and word on the street is that they hold up nicely.
I had been putting off trying this particular Collision for awhile just because the idea of a taco, particularly "zesty", did not sound all that appetizing. And I'm disappointed. The Zesty Taco tastes like dirty Mexicans and the Chipotle Ranch just tastes like ranch.
And this melon. Is just like cantaloupe. Just different on the outside. I was looking for a change of pace. And it had this sticker that said it was delicious. So I bought it.
Finally got around to using the carrots that had been sitting in my fridge for about a month. Referenced a few sources, but mainly Elise. Buttercream frosting. Was a hit with everybody and got a marriage proposal. Not the healthiest thing, but...carrots?
ADDENDUM: Freezes just fine.
Man, I fucking love 7-layer bean dip. We had some at a reception recently so that got me in the mood to make some. The thing about it is 7 is a pretty arbitrary number and the number of "layers" varies. Of course, the name implies seven discrete layers, though the understanding is usually seven distinct ingredients. I generally opt for the seven ingredients rule and make as many layers as I have materiel. Warm refried beans, jalapenos, cheese, guacamole, sour creme, cheese again, olives, tomatoes.
The cork made a nice pop, and there was an immediate raspberry nose. The fermenting was done with Cranberry-Apple juice blend and Montrachet yeast and flavored with raspberry syrup at bottling. At a month's time, I would have expected more carbing, which is pretty light, less than flat soda even. Can't say much about the ABV other than that it's got alcohol in it. Still rather sour and predominantly apple.
