Tonight's menu:
Fillet Mignon
roasted sweet potatoes
celery root and apple puree
velvet cupcakes
The cupcake recipe is actually for RED velvet cupcakes, which I've made in the past. Marble Man would snarf them up as fast as I could frost them. Then he saw the recipe and goggled. He got a bit freaked out by the tablespoon-and-a-half of red food coloring. In his mind, we're only supposed to use a few drops at a time, so this recipe is gonna kill us.
To appease him, I'm leaving out the food coloring. Since the recipe calls for cocoa powder, I thought I'd replace the food coloring with espresso, and make them mocha velvet cupcakes. They should come out ok, since I'm keeping the liquid proportions the same as the original recipe.
The celery root puree recipe is one I tried at Thanksgiving, but I cut waaaaay back on the butter and cream. I think there's a direct correlation between the size of Ina Garten (of the Food Network's Barefoot Contessa) and the amount of these two ingredients found throughout her recipes! So, I used just enough to create moisture, and some flavor. The results were phenomenal. Who could imagine a vegetable this ugly could make something that delicious?
These days, it seems like the only real creative time I've gotten has been in the kitchen. I don't mind. I love to cook, and I am paying closer attention to portions and substituting healthier ingredients for the old favorites of butter, cream, and sugar. Today is no different - I'll be spending the better part of the afternoon mixing up this feast for my guy.
Make a wish and take a deep breath, Sweetheart. Time to blow out all those candles.
