#sauce anglaise

[huariqueje]

Sauce Anglaise - Morten Schelde , 2020.

Danish , b. 1972 -

Lithograph , 43 x 33 cm. Ed. 120.

[may12324]

Dunmeshi Sona of me and my gf. Yeah, the names are food versions of our own names, its on theme okay 🍝

[morethansalad]

Vegan Crème Anglaise (Custard Sauce)

[sixcupids]

x

[pixelplayground]

Potomac & Pearl, Harbour Road, Brindleton Bay

Refined Maritime Dining on the District's Waterfront. Menu selections below:

RAW BAR

Chesapeake Oyster Selection Daily rotation of local varieties, mignonette, cocktail sauce Half Dozen 24 | Full Dozen 46

Seafood Plateau Maine lobster, jumbo shrimp, local oysters, middleneck clams, jumbo lump crab Small (serves 2-3) 95 | Large (serves 4-6) 185

Tuna Crudo Yellowfin tuna, preserved citrus, fresh herbs, sea beans 24

STARTERS

Maryland Crab Bisque Sherry, chive oil, Old Bay crème fraîche 18

Charred Octopus Fingerling potatoes, preserved lemon, smoky paprika oil 21

Foraged Mushroom Toast Local wild mushrooms, herb ricotta, truffle honey 19

Heritage Beet Salad Whipped goat cheese, spiced pecans, aged balsamic 17

MAIN COURSES

Chesapeake Crab Cakes Jumbo lump crab, corn succotash, herb remoulade 48

Whole Roasted Dover Sole Brown butter, capers, preserved lemon, fine herbs MP

Pan-Seared Rockfish Saffron risotto, fennel confit, shellfish broth 42

Dry-Aged NY Strip 14oz Prime beef, bone marrow butter, roasted mushrooms 58

Lobster Thermidor 1.5lb Maine lobster, cognac cream, gruyère, fine herbs MP

SHARED SIDES

Truffle Pommes Purée 14 Grilled Local Asparagus 12 Roasted Wild Mushrooms 15 Creamed Swiss Chard 13

DESSERTS

Dark Chocolate Soufflé Vanilla crème anglaise, sea salt 16

Meyer Lemon Tart Toasted meringue, candied citrus 14

Artisanal Cheese Selection Local honey, spiced nuts, preserved fruits 24

[hearthartisanbakery]

Ice cream profiterole with chocolate sauce and creme anglaise.

[peachybutch]

How Good the RvB Main Cast is at Cooking, Ranked from Best to Worst

1. Donut

Donut gives off the vibe of one of those gay men with a baking channel on YouTube. This man's out here rolling up to the red team monthly dinner club with frenched rack of lamb with a pistachio mint crust and wine accompaniment, then earl grey souffle with creme anglaise for dessert. He spends hours experimenting with new and interesting ingredients. Remy Ratatouille, send-you-back-to-rural-France ass man. Donut's food fucks hard and everyone knows it.

2. Grif

You really think my man Grif loves food as much as he does and doesn't know how to make it? C'mon. He doesn't, like, relish the act of cooking as much as he does having a good plate of food at the end of it. And he's not typically much for sharing. But my guy makes a damn good short rib and bechamel lasagna. Give him the day to let something slow cook, and god damn.

3. Wash

Wash has been living off of MREs for probably his entire adult life, but I feel like he's got a few dishes he can whip out for a date night, or if he's feeling fancy. He knows how to read a recipe, and he has a pretty good idea of what flavors go together to make something good. He probably has a really nice papardelle with vinho verde sauce that he has sitting around in the back of his head for special occasions.

4. Tucker

Okay, Tucker isn't a bad cook by any means, ok? He's great with breakfast food specifically. It's just that he isn't especially fancy about it. He was probably, like, a line cook at Denny's in high school, so all his food tastes like food you would get at Denny's. Which isn't a bad thing! You would just never call Denny's "fine dining". He has his niche, and he does it well, and he never feels even a little bit inclined to do anything different or better.

5. Church (Alpha)

Church isn't much of a foodie right off the bat, but someone's got to pack Caboose's lunch, and he ends up learning how to cook fairly well after that. After a certain point, he figures out how to make things from scratch--mostly things like chicken nuggets, mac and cheese, pancakes.

6. Simmons

I feel like Simmons mostly lives off of shit like green smoothies and homemade granola. Like, hardcore, low carb, vegan, all organic, high protein diet. And, like, it doesn't taste BAD. But it definitely isn't the kind of thing you bring to the red team dinner club. He does make a really nice sunbutter brownie that he has to hide from Grif.

7. Caboose

Caboose has been banned from using any objects in the kitchen that involve a heat source--which isn't HIS fault! How was he supposed to know that you're supposed to take the spoon OUT of the mac and cheese before putting it in the microwave? That's just a recipe for a cold spoon! Anyways, he manages just fine without the microwave, thank you very much. He can make ants on a log like it's nobody's business. Cleaning up afterwards is another matter entirely.

8. Carolina

Carolina is one of the most competent individuals you will ever meet. She could kill you in under a minute, in 30 different ways, and that's just with her bare hands. The fourth time Sarge tries to recruit her into red team is by inviting her to the monthly dinner club. She shows up empty handed, and when Donut very politely asks what she brought, she replies that it's very interesting that they expected the only woman on the team to go all out with cooking. They move on. Carolina spent 5 hours in the kitchen this afternoon trying to figure out how to use the oven. But they don't need to know that.

9. Tex

Now, listen. Tex can't be called a bad cook, precisely, because that would require she cook for herself or others. Which is something she does not do. That's what Church is for, isn't it?

10. Sarge

Sarge refuses to step foot in a kitchen after the fifth shouting match about how flamethrowers are not a universally recognized kitchen appliance.

11. Church (Epsilon)

One time, while blue team is shooting the wind, Caboose asks Epsilon what his favorite breakfast food is. Instead of calling Caboose a dumbass, as per usual, he instead goes into extensive detail about how he eats computer keys like cereal. Caboose tries it. It isn't very good.

[flexitarianfoodie]

Credit: https://zestylimes.com/easy-custard-creme-anglaise/

The perfect Vanilla Custard Sauce for pouring over hot holiday desserts! Best served with this Malva Pudding - you're welcome :)

[detournementsmineurs]

Repas "d'affaires" avec suprême de poulet, polenta et sa sauce safranée suivi d'une crème anglaise, granola, amandes grillées et copeaux de chocolat au restaurant du cinéma "L'Entrepôt" dans le 14e arrondissement de Paris, août 2024.

[mmfood]

Date cake with whisky creme anglaise, toffee sauce, whipped cream, and spiced pecans.

[prolix-yuy]

Not anon but - what would you make me for dinner? Love youuuu

Ooooooh Laura! This is a good one and the fact that you’re making me choose is gonna kill me!

I would make you roast chicken with lemon garlic butter sauce, pan-fried asparagus from my dad’s garden (because there is nothing better than fresh!), “Blunt potatoes” which are these crazy crispy creamy potatoes I got from a cooking show, with a golden beet, peach and goat cheese salad with white balsamic dressing.

(And for dessert, my specialty is chocolate soufflé with crème anglaise 😉)

[claudehenrion]

''Catch 22''

  En 1964, était paru, en traduction française, ''Catch 22'', de Joseph Heller, un de ces livres qui marquent une génération, ou qui ''aurait dû marquer'', car s'il connut un triomphe en langue anglaise, il a bien raté sa cible en France, où ses lecteurs éventuels voulaient avant tout oublier le service militaire de 3 ans ! Dans mon ''hit-parade'' culturel personnel, je le range près du ''Camp des Saints'' de mon regretté ami Jean Raspail, du ''Futur à déjà commencé'' de Robert Jungk ou... des 150 premières pages du ''Matin des magiciens'' (Louis Pauwels & Jacques Bergier), qui ont, dans des registres différents, posé le problème de la nouvelle folie du monde.

Un de mes petits-fils, qui débute dans la vie, voulait ''coloquer''(si le mot existe) mais les ''3 bulletins de salaire supérieurs à ce qu'il peut espérer gagner'' sont incompatibles avec sa situation, et ses parents, très aisés mais indépendants, ne peuvent exhiber les dits ''bulletins''. Le pauvre avait réussi à contourner le fameux ''5 ans d'expérience demandés à un débutant'', mais là... il a fallu qu'il se mettent à 2 et qu'il se fende d'une visite aux grands-parents... ravis de l'aubaine ! Cette histoire aussi fréquente que stupide m’a remis en mémoire ce livre... Je l'ai re-feuilleté, hier.

Historiquement, Catch 22 fut une satire féroce de la Seconde Guerre mondiale, de l'armée et de la hiérarchie, à travers l'épopée burlesque d'un capitaine américain, navigateur sur un bombardier B-25, héros tragi-comique qui tente de sauver sa vie en simulant la folie dans un monde qui a perdu la raison. Mais  un ‘‘Article 22′’ du règlement de l'Air-Force prévoyait que ''Quiconque veut se faire dispenser d'aller au feu en invoquant sa folie n'est pas réellement fou''. Autrement dit, quelqu'un jugé en mauvaise santé mentale n'est pas obligé de prendre part aux missions aériennes, mais si c'est lui qui fait état de cette faiblesse en demandant de rester au sol, il montre qu'il est en bonne santé mentale... et doit, ‘’DONC’’, prendre l'air et voler.

Le livre voulait donc ''comprendre cet article 22'' (d'où son titre, ''Catch 22'', catch voulant ici dire ''saisir'' ), et son succès fut tel que ce titre est passé dans le langage courant aux USA, pour désigner une situation perdant-perdant (inextricable), un dilemme kafkaïen ou un état dit  ''de double contrainte'', comme on en rencontre fréquemment dans notre société qui se croit intelligente. (Rappel : on désigne par ''Une double contrainte'' --en anglais, ''a double bind''-- une situation dans laquelle une personne est soumise à deux contraintes ou pressions contradictoires ou incompatibles, ou à deux injonctions qui s'opposent mutuellement, augmentées d'une troisième contrainte qui empêche tout individu de sortir de telles situations. Presque chaque problème, en France, ressortit désormais de cette pathologie).

Par exemple, nous l'avons dit, est ''catch 22'' tout étudiant qui postule à un premier emploi pour lequel on demande ''5 ans minimum d'expérience professionnelle'' : pas question d'avoir l'emploi s'il n'a pas cette expérience, mais impossible d'avoir l'expérience s'il n'a pas l'emploi,. Ne riez pas en disant que ''je pousse le bouchon'' : notre monde soi-disant si évolué est mené --à sa perte-- par des gens pleins de diplômes inutiles, qui invoquent sans cesse des principes vides de tout sens, jusqu’à déborder d'exemples où on ne peut échapper à une situation paradoxale où la solution au problème ne peut être autre que... la cause de ce problème. L'exemple le plus fréquent, ces temps derniers, se trouve évidemment dans les deux impossibilités sans cesse brandies par le chef de l'Etat : ''quoi qu'il en coûte''... et ''et en même temps''. On a vu les drames que cela entraîne... et on n'a pas fini d'en souffrir, avec l'Ukraine... ou avec les 64 ans de travail qui en sont 43 sauf dans les cas où etc... Personne ne sait plus à quelle sauce il sera mangé... ni par qui !

Ces exemples font comprendre que, outre des situations, des individus peuvent également devenir des ''catch 22'' : irrécupérables, irréconciliables, qui croient voir ce qu'ils ne voient pas... ce qui est donc non-miscible avec les descriptions des mêmes situations... revues, déformées et rendues incompréhensibles par ceux qui se sentent ''le droit de parler'' (journalistes, hommes politiques, intellectuels --de gauche, cela va de soi ! Les autres sont, juste, niés !) alors que c’est eux qui n’ont rien compris et qui ferment toutes les portes avant même de savoir où elles sont ! 

Quelques exemples exemples d''homo-catch22'' ? Philippe Murray, George Orwell, Arthur Koessler, Albert Camus... mais aussi Salman Rushdie, Alain Finkelkraut ou Pascal Bruckner, voire même un Jacques Julliard, sans oublier les soignants et les pompiers non vaccinés... tous impossibles à classer dans les ''cases'' habituelles et convenues, c’est-à-dire la marée méprisée de ceux qui sont honnis par les dix-mille ''sachants'' mais adorés par une grande partie des gens ''normaux'',  tous dotés d'une pensée claire mais qui n'a le droit, par principe, de ne déboucher que sur... rien... puisque ils sont rejetés par ceux qui se trompent et les trompent (en gros : le pouvoir et les instances officielles). Dans le monde politique, on citerait Jean-Marie lePen ou Eric Zemmour, méconnus, conspués... au motif qu'ils ont raison sur à peu près tous les points dont ils parlaient, en refusant tout compromis /compromission...

''Etre catch 22'', c'est ou ce serait donc être capable de ne rien dire, faire ou penser qui soit un tant soi peu conforme au discours ambiant, à cette doxa gaucho-progressiste qui ne peut déboucher que sur des catastrophes, aux idées (?) du courant ''main stream'' et, bien entendu, à tout le fatras conceptuel qui ravage le monde devant nous, jour après jour, sous des noms qui changent au courant des modes (en ce moment, ce sont les mortels ''woke'', ''racialisme'' et ''cancel culture'' qui détruisent tout bonheur possible. et toute vie en société). Une différence majeure avec tous les ravages précédents est que la puissance de nos outils de communication permet de craindre que cette énième tentative de tout déconstruire soit, finalement, la bonne... c'est à dire la pire, celle sur laquelle on ne revient pas.

Il est évident que je n'aurais pas l’outrecuidance d'avancer une idée aussi définitive si d'autres ne l'avaient pas exprimée avant moi, des ''autres'' dont l'intelligence, la culture et le savoir permettait de mettre en garde l'Humanité contre les dangers qui la menacent. J'ai, pour mon plus grand bonheur, passé des heures éblouissantes avec mon ami Jean Raspail, avec Jean Fourastié, mon maître aux Hautes Etudes et avec Bertrand de Jouvenel à ''The Innovation Group'' et meublé mes loisirs en compagnie (virtuelle, par livres interposés, mais intense) de Jean-François Revel, de Pierre-Paul Grassé, Pierre Chaunu, Jean-Emile Charon, ou Raymond Aron –dont Evelyne fut la collaboratrice-- mais aussi de Toqueville ou Joseph de Maistre et tant d'autres ''têtes bien faites'' à qui je dois tant... et dont je déplore que leurs héritiers, un Zemmour ou un Houellebeck..., n’aient pas, ou pas encore, l'intensité, la dimension' et la ''vista'' de leurs grands anciens : n'est pas ''catch 22'' qui veut !

Pourquoi ai-je éprouvé le besoin fort de partager avec vous ces quelques instants de nostalgie dans lesquels m'a fait tomber la relecture de quelques paragraphes des ''Souvenirs'' de Toqueville, où il invente le mot superbe de ''despotisme démocratique'' qui résume parfaitement le faux dilemme qui nous tue à petit feu, nous mettant dans la posture de la grenouille qui, chauffée lentement, ne se rend compte qu'elle est foutue que lorsqu'elle n'a plus la force de sauter hors de la casserole (NDLR : nous en parlions récemment : ''on'' nous raconte de toute part que nous serions encore en démocratie, au nom de quoi ''on'' nous impose des contraintes inacceptables. Nous vivons dans une ''démocratie liberticide'' qui nous interdit de réaliser comme nous sommes tombés bas, et nous anesthésie... ).

Et un souvenir en appelant un autre, j'ai ressorti de ma mémoire ce ''Catch 22'' qui permet de se rendre compte qu'il y a très longtemps que des miasmes purulents rongent notre bel édifice, et que nous n'avons rien vu venir... ou si peu.  C'est notre cécité qui fait que notre réveil doit être à la hauteur des défis qui nous sont lancés. Attendre ne servirait à rien qu'à nous rapprocher d'une fin qui n'est peut-être pas inévitable... mais qui semble bien avancée, hélas. Il faut regretter que ''Catch 22'' n'ait pas eu, en France, le succès qu’i méritait !

H-Cl.

PS – La courte interruption due au deuil qui m'a non pas frappé mais ''mis KO debout'', n'a été, en fin de compte que l'annonce de la ''trêve estivale'' qui, chaque année, met ce Blog entre parenthèses pour vous laisser profiter pleinement de vos vacances, sans venir ressasser que l'époque est triste, le futur glauque, l'avenir bouché et nous ''mal barrés''... Je vous propose donc, comme chaque année, de ne plus faire paraître nos ''éditoriaux'' qu'une fois par semaine (sauf nécessité), et de nous retrouver, rituellement, le 6 septembre –c'est un mercredi--, si Dieu le veut... Je vous souhaite, du fond du cœur, de superbes vacances... ''A PLUS'' !

[rgrrabbit1]

Happy Snack Saturday! It’s time for the new seasonal bread pudding from Pacific Wharf Cafe at Disney California Adventure. This is the Berries and Cream Bread Pudding. Seasonal berry bread pudding with whipped topping, strawberry sauce, and crème anglaise. It’s $6.49, and discounts apply. #SnackSaturday #DisneySnack #DisneyEats #DisneyFood #DisneyDessert #BerriesAndCreamBreadPudding #BreadPudding #PacificWharfCafe #DisneyCaliforniaAventure #DCA #Disneyland #DisneylandResort #DisneyParks #Disney100 #DisneyFan #DisneyFun #DisneyLife #DisneyLove #DisneyGeek #DisneyMagic #DisneylandMagicKey #MagicKeyHolder #MagicKey #InspireKey #FollowJoy https://www.instagram.com/p/Cp8j2cgPdBB/?igshid=NGJjMDIxMWI=

[eatvangelist]

Kloof Street House - Cape Town

My travels have led me to Africa for the first time in my life. After 29 hours of planes and trains, I arrived in Cape Town completely exhausted. I wanted nothing more than a hot shower and sleep. A colleague had recommended Kloof Street House to me. I didn't really have much of an appetite, but after that much needed shower, I rallied and I am so glad I did because this was the most delicious meal I have had in some time!

Before I go into the food, I have to say this is just the most charming restaurant. Sure we walked up and down Kloof Street in the rain looking for it, but it was so worth it! Without a sign we needed to pay attention to the 30 in front of the gated entrance, which we didn't. But once we realized we were there and walked in, we were whisked away to a beautiful courtyard and outdoor seating. Even though it was covered, we opted to dine inside given the rain. The interior added to the Bohemian charm of the restaurant, with eclectic artwork all around - including the ceiling and light fixtures.

The first dish we had to order was the brasserie style fish of the day, which was kingklip, a common fish you find in Namibia and South Africa only. Our server compared it to a hake and a grouper. This was certainly an interesting fish as it was firmer than those two, but it was still fairly flaky. It was served with mussels and curry sauce on top of a potato fondant. The sweetness of the curry sauce complemented the kingklip and mussels beautifully. This was my first time having a kingklip, and I hope it will not be my last.

When I met up with my friend in Cape Town, she said she had been on a tour the previous day and saw some ostriches and became curious about what they taste like. I teased her about seeing an ostrich and thinking, "Gee, I want to eat you," but I went along with this plan as I also had never had ostrich meat before. So we had to order grilled ostrich. This was like having a delicious steak - each medallion was seared to perfection with a precise medium rare center. It came with a brandy peppercorn cream sauce that was good, but the ostrich meat didn't need it and could stand on its own. While usually paired with sweet potato mash, we substituted for truffle potato, and standing upright in that was a crisp slice of parma ham.

For better or for worse, I knew I was going to be done for after the entrees, but I couldn't resist dessert. We got another South African dish, sticky malva pudding. Each bite of this was surprisingly light and refreshing with bits of tartness in each bite (not sure if that was from the vinegar or apricot inside) and balanced nicely with the creme anglaise and vanilla ice cream. Also on the plate were some crushed pistachios and grilled pineapple pieces.

What a way to kick off my first meal here! I don't know what else will be in store for me, but I'm now hoping all the clothes I brought with me will still fit after this trip!

Kloof Street House

30 Kloof Street, Gardens,

Cape Town, 8005, South Africa

Phone: +27 21 423 4413

[desserts-by-night]

A Guide to Pairing Desserts with Drinks: Must-Try Combos at Desserts by Night

At Desserts by Night, we believe that a perfect dessert deserves a perfect drink pairing. We have a variety of desserts and drinks to pair with. The proper combination of desserts and drinks will make your experience even more amazing! Whether you’re a dessert lover or just looking for a fun way to end your meal, we’ve got some must-try pairings for you.

Let's dive into our top five combos that'll make your night extra special!

1. Chocolate brownie with hot chocolate

Who doesn’t love a rich, fudgy chocolate brownie? At Desserts by Night, our brownies are moist and packed with chocolate goodness. Having it with a cup of hot chocolate gives you the amazing chocolatey experience. The warm drink also highlights the brownie's taste. It makes every bite richer and sweeter.

Why it works: The double chocolate combination is perfect for everybody with sweet cravings. The hot chocolate provides warmth, while the brownie brings in a thick, chewy texture.

2.  Waffles with Strawberry Milkshake

Waffles are always a good choice at Desserts by Night. When they are paired with a strawberry milkshake, the experience becomes even better. The fluffy, golden waffles soak up the creamy milkshake, making each bite a burst of flavor. The strawberry milkshake's richness pairs wonderfully with the buttery flavor of waffle.

Why it works: The fruity flavor of the strawberry milkshake adds a refreshing touch to the rich and buttery waffle, creating a balanced and satisfying pairing.

3. Banana Nutella Crepes with Green Tea

At Desserts by Night, we provide banana nutella crepes, a delicious treat made  with soft crepes, rich nutella, and fresh bananas. When they are paired with a cup of green Tea, this combination makes you savor the creamy richness of this amazing dish.

You may savor the richness of Nutella and the natural flavor of bananas, coupled with the soothing flavor of green tea—a tempting treat for any dessert lover!

4.  Apple Crumble with Vanilla Chai Latte: A Cozy Duo

For a comforting dessert, try the Apple Crumble at Desserts by Night. It features caramelized apples, a cinnamon crumb, and a drizzle of salted caramel sauce. White chocolate and spiced anglaise add an extra touch of indulgence, while the vanilla bean ice cream brings it all together.

Pair this with a warm Vanilla Chai Latte, which complements the spiced flavors of the crumble. The creamy chai, infused with vanilla, perfectly balances the sweetness of the apples and the warmth of the cinnamon. It's a must-try combination for cozy evenings!

5.  Bread & Butter Pudding with Vanilla Milkshake

Enjoy a delightful pairing of Bread & Butter Pudding with a Vanilla Milkshake. The warm, sweet brioche pudding, with its hints of coconut and white chocolate, goes perfectly with the smooth, creamy vanilla milkshake. It’s a very comforting treat that’s both rich in ingredients and refreshing.

At Desserts by Night, we believe in creating memorable dessert experiences. Pairing the right drink with your dessert can elevate your visit and make it truly special. Whether you’re into chocolate, fruit, or classic flavors, there’s a perfect combo waiting for you.

[mylifeincigars]

Saturday, August 17, 2024

Dale took me out to Chloe for a belated birthday dinner. Chloe is ownned by Chef Vincent who used to own a French restaurant named after himself. The food was incredible and Dale and I would often go there for birthdays and aniversaries. Whereas his namesake restaurant was a more formal, Chole is more bistro-like and casual although the food is equally heavenly. I started. with an Old Fashioned and Dale had wine. We both got mixed green salads. Next, Dale got the chicken and mustard sauce which he said was delicious. I got the beef bourgingnon which was simply divine.

For dessert we got the Floating Island which is creme anglaise, poached meringue, and hazelnut nougatine. Neither of us has ever had it before but everytime we watch Desk Set with Katharine Hepburn and Spencer Tracy we've thought we should try it.

We first watched that movie together more than 30 years ago! Glad to have finally tried it. It was delicious!