Kitchen swap week was a near success. I have to admit that Andy actually fared much better than me. He turned out a few impressive meals (see photo evidence below), which I’m looking forward to adding to our repertoire. I managed to not interfere with too many suggestions and only answered his culinary questions when asked. We may not have eaten dinner before 10 pm any night last week, but he definitely put a lot of energy into his creations and everything was very edible!
Andy’s success as head chef also depended on selecting recipes that maximized the use of dishes for me to wash. He definitely scored an A+ in his ability to leave the kitchen in complete disarray. Admittedly, I did need to call on back-up dish washing support after his night of making French Onion Soup. To my credit, the onions were permanently fried to the bottom of our pot. Andy feared my scrubbing would ruin them so he volunteered to step in (thank goodness!).
I prefer to have a spatula in hand over a sponge, but overall I would accept another challenge to swap kitchen roles for a week. That is if Andy would ever propose it again. I got the feeling he was pretty disappointed in my dish washing skills.
Here’s a few of my favorite quotes from the week:
- Does tsp mean teaspoon?
- Pour the wine! (that’s your job now)
- How do I cover the dough?
- Should I make the brown butter sage sauce with butter or olive oil?
- This is what the kitchen looks like every night when you’re done cooking.
- Don’t use the abrasive side of the sponge on the copper pots.
- You like to embarrass your man!
And drum roll please…here’s what Andy managed to create!
BBQ Chicken Pizza with Homemade Whole Wheat Crust – loved that he loaded on the veggies and the use of gruyere cheese was key!
French Onion Soup – think this had more bread and cheese than onions, but I liked his creativity behind the double stack of toasted baguette and cheese. And another fab use of gruyere cheese!
Walnut Spinach Ravioli in Brown Butter Sage with a side of Roasted Butternut Squash – this one was by far my favorite! Such a perfect combo of flavors. Granted he didn’t make the ravioli, but they were a fresh purchase from the Ferney Voltaire market.