Being a chef

People don't ask me often, but when they do I rarely say no to helping out in the kitchen--most often assisting mom with the occasional Sunday dinner; on rare occasions I rule the kitchen alone.

Today the latter was the case when I brought food, wine and recipes as a response to Bente's and Arnljot's request for a dinner for themselves and Arnljot's mother. Not to forget Arnljot's childhood (?) friend Daniel, who is establishing the habit of dining at "Arnljot's" at least once a weekend.

Today's menu was partially inspired by the season, partially by Jamie Oliver, and partially by French cuisine: Both starter and veggies for the main course came from Jamie's second book The Return of the Naked Chef, a fresh leg of lamb cured with garlic and rubbed in thyme and rosemary with oven-roasted potatoes followed for the main course, and from my cordon bleu cookbook with food from French Regions I selected cream cheese dessert with raspberry coulis.

With the assistance of Arnljot, cooking was a stroll, and judging by the response from the fed it was all tasty and good. Myself, I am most satisfied with the strawberry coulis, but that may simply be because I love dessert... On the other hand, I served dessert without a matching wine, and thereby missed the finishing touch that would make it all brilliant. Next time, however... ;-)