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Lobster bisque, Beef Stroganoff crepes, & creme br
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Santana
Posts: 58
I've seen that the cuisines of Italy, Mexico, North America, and Spain have been well represented here, but I haven't seen anything from France or Russia.
So, I thought I'd give them their 15 minutes of fame by combining some of their food. I made lobster bisque and creme brulee in the house, but made Beef Stroganoff crepes on the Egg.
First, I made the crepes
Then, the Stroganoff
The crepes, plated
The bisque, plated
I thought a light bodied Beaujolais would go well with the heavier stroganoff. It did.
The whole setting.
Creme Brulee for dessert.
So, I thought I'd give them their 15 minutes of fame by combining some of their food. I made lobster bisque and creme brulee in the house, but made Beef Stroganoff crepes on the Egg.
First, I made the crepes
Then, the Stroganoff
The crepes, plated
The bisque, plated
I thought a light bodied Beaujolais would go well with the heavier stroganoff. It did.
The whole setting.
Creme Brulee for dessert.
Comments
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Great looking food and very nice pictures. Thanks for sharing.
GG -
That's just a beauty congratulations!!!!
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Thanks for commenting, Grandpa!
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A compliment from the master himself is truly a compliment. Thank you sir.
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Outstanding
Nice dinner
Nice pics
Had to Mapquest Racoon Bend, Tx -
Santana, those are truly beautiful pictures of your dinner. I hope some BIG Food magazine recognizes your beatiful food phography, but in the meantime, I am moving next door to you so I might get to taste something, one day. You had me at the bisque.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Those crepes look really good, how'd you heat the pan on the egg?
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Yep, just an unincorporated area. Actually, I had to move to the big city. I took everything with me but my heart.
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Thank you Faith. If you move next door, I'll even cut your lawn for you. :cheer:
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Thanks, E.S. The crepe pan is sitting on the grid. I put the Spider down first, so as to bring the grid up so I could get to the handle easily. Just direct cooking with the fire about 400°.
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Wow, that looks great. Keep up the good work and keep posting
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Thank you, Boatman. I really appreciate your taking the time to comment.
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Really nice cook!! Looks fabulous!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
You are the first person I have seen on the forum that has cooked crepes on the egg. Very original.
Thanks for offering to mow my lawn.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thank you so much, Miss Molly.
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I tried cooking them directly on the grid at first, but it became apparent that I needed a pan. :laugh: :laugh: :laugh: Just kidding.
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Santana, everything looks great, the food, the photography, the setting, very nice style all around, Marchappy in the hut
West Chester Pennsylvania -
Thanks Zippy. My wife helps me with the plating. I'd probably put everything in styrofoam. :laugh:
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