imaginarycircus

That is the brie I made last night to take to a party. I was quite pleased with the design of leaves and vines that I cut out free form. I bought the puff pastry and felt like a cheater. I just didn't have the time or energy to make my own. But I can. One of the few things I did learn while working in a bakery that was going bankrupt...

I made palmiers with the leftover pastry.




and here is our suddenly legless Wooster cat.




David is feeling under the weather and I made him some garlic soup adapted from Julia Child's recipe. I think it's a solid fixer upper for when you're feeling on the edge of the flu or run down.



to make one generous serving:

bring one quart of chicken stock or water to boil

add 1/2 tsp of salt
pepper to taste
bay leaf
one entire head of garlic cloves peeled
1/2 tsp of thyme, parsley, and sage

let simmer for 30 minutes

strain through fine mesh sieve into bowl

pour strained broth back into pot on low heat

push garlic and herbs through the sieve into broth (this takes a little work with a spoon) taste broth for seasoning and correct to your liking.

add splash of vinegar or lemon juice

poach one or two eggs in soup to desired doneness (2-3 minutes)

serve with bread

(you can easily double the recipe though you can probably only poach two eggs at a time in the broth depending on your pot. I've made it with both water and chicken stock. You can pretty much make it with as many or as few ingredients as you have/like.)