Solferino, haddock, potatoes
from AntBlog701

Solferino, haddock, potatoes

Well, this Wednesday Laurent and I will be in the History House for the navy whatever display. So the Wednesday afternoon class is shifted to Monday (yesterday).

History House is the Royal Australian Historical Society building, located in 133 Macquarie Street, Sydney.

There's the usual weekly food entry. Yesterday I made 'Solferino' Cream of Tomato Soup, Smoked Haddock in Buttered Lemon Sauce and Baby Potatoes with Fine Herbs dishes as part of Laurent's Express and Tasty Cooking Class.

Here are the photos from my Express and Tasty Cooking.

The first course:

(As usual, one more photo follows ... )

The main course:

The dishes are:
'Solferino' Cream of Tomato Soup
Smoked Haddock in Buttered Lemon Sauce
Baby Potatoes with Fine Herbs

Yesterday's dishes were quit easy to make, well, this course is called “Express and Tasty Cooking”. I still don't know what Solferino is after making 'Solferino' Cream of Tomato Soup. Well, it is not my favourite. Haddock is a kind of yellowish/reddish fish. Smoked Haddock in Buttered Lemon Sauce with Baby Potatoes with Fine Herbs taste great for two reasons. My pink salt was used and they were placed on a square plate.

Another chicken-knowledge for Rev. Dr. Wu Yi. How do you get double-yolk eggs? Well, you need to either find some "abnormal" chickens or some newly hens to lay double-yolk eggs. Some newly hens may lay double-yolk eggs as their bodies are not ready in production cycle/stage. Double-yolk eggs are generally larger and longer than regular (single-yolk) eggs. Naturally, double-yolk eggs don't hatch chickens.

Again, all food taste better once you place them on square plates.

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Related blog entries:
pink rock salt (15 April, 2008)
All food taste nice once you put them on square plates (3 August, 2007)