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Soooo, I gave myself a rare and totally enjoyable day of cooking all afternoon on Sunday – I made chicken stock (yes, 3+ hours of doing it right – not my usual 45 minute broth), my 2nd attempt at the eggplant and lamb moussaka – I think the first one I made with Grant was better, tho it was still QUITE tasty, maybe a little heavy on the nutmeg in the béchamel – (YES, I have a nutmeg “mill” that I bought in EU – “muskade
“) and then mushroom soup – using the Balthazar recipe that Dawn posted online (but forgot to add sherry – that’s a key ingredient) – the latter still needs some perfecting and I think I need to revisit Grant’s recipe that I had in Saugatuck.
chicken stock in progress:
Moussaka:
‘Shroom soup!:
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