elk chorizo chile rellenos pork chops with chanterelle wine and cream sauce peach pâte de fruits corn and porcini fritters


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archive for April 2006

at last

Sunday, April 16th, 2006

At last, I have figured out the right amount of time to bake my crème brûlée to achieve that creamy texture. Even Jeremy loves this dessert despite the fact it has no chocolate – that is saying something!


juxtaposition of creamy smooth and crunchy sweet


laudisio

Saturday, April 15th, 2006

With taxes done, we decided to head out to review Laudisio, a restaurant that my supervisor (a foodie in her own right) raved about. [Note: We reviewed Laudisio when it was in its old location. It has since moved to the 29th Street Mall in Boulder and expanded into a larger establishment. We have dined at both locations. The old location had better, more personalized service. The food is still very good.]


laudisio



**Jump for more butter**

crawfish fettuccine

Tuesday, April 11th, 2006

I made the crawfish fettucine tonight. Actually, I made a half recipe because the normal recipe serves 15. But I didn’t halve the pasta. It still came out rich enough to make me dizzy.


good quality crawdad meat



**Jump for more butter**