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cauliflower & porcini veloute & zero waste
Anyone asking what (a) Velouté is? – I doubt many, if any, but I’ll lead in with it’s definition, Velouté is (actually) a sauce made with a stock, chicken, veal or fish, thickened with egg yolk or a roux.
I ordered the cauliflower & porcini mushroom velouté for my appetizer at a better than usual French restaurant when location scouting in Durham, NC. It was REALLY Good. I knew then & there, “I’d be making that in my house”/ EVillage apartment.
resounding new orleans
I’m totally sentimental this weekend having spent much of the winter looking forward to taking this week off to get thee to the New Orleans Jazz & Heritage Festival this weekend. I had even lined up friends to loan me dress up gear, a boa, a mask, hat, dress, make-up etc. I was dreaming to get all decked out in purple, yellow & green, I was even looking forward to standing in line to gobble up some Crawfish Monica.
