Lately I've been into serving meals in an Italian style - each dish being a separate course, so no meat AND veggies. Just one or the other. Tonight I made, with mixed success:
First: Grilled goat cheese toasts, dripping with olive oil. Accompanied by a carrot and chive salad (which was better than the toasts)
Second: Swiss Chard risotto (and the chard wasn't entirely done, so it threw off the whole creamy texture of risotto. In the future, I should cook it separately and puree it before adding it to the end)
Third: Cornish Hens a la diable: Cornish hens roasted then grilled with a mustard and break crumb crust. (a great and easy dish).
First: Grilled goat cheese toasts, dripping with olive oil. Accompanied by a carrot and chive salad (which was better than the toasts)
Second: Swiss Chard risotto (and the chard wasn't entirely done, so it threw off the whole creamy texture of risotto. In the future, I should cook it separately and puree it before adding it to the end)
Third: Cornish Hens a la diable: Cornish hens roasted then grilled with a mustard and break crumb crust. (a great and easy dish).
liante:
The recipe I've been using is a lot like the first link you posted. My main difficulty so far has been getting the sugar adequately caramelized -- it's coming out too soft and sticky even after cooling. I'm probably going to resort to a hard toffee coating instead, because I know I can do that.