Jason and I try to do an “experimental” recipe almost every week, but one area where we haven’t really explored much is the world of steak. When I saw Giada De Laurentiis make Filet Mignon with Balsamic Syrup and Goat Cheese, I knew the time had come. I mean, goat cheese and balsamic vinegar? How bad could that be? I’d never had filet mignon before (the price at restaurants is pretty prohibitive) and Giada’s recipe looked simple and delicious.
Some Website Updates
Now that things have started to calm down a little, I’ve had a bit more time to focus on amuhlou.com. I’ve made a couple of changes worth mentioning, both related to photos. You can now subscribe to my JPG Magazine photo feed by clicking the Photos on JPG Magazine link in the sidebar. I have also removed the original slideshow on my photos page and replaced it with an embedded Flickr slideshow. The slideshow contains all the images from my “Nature” photoset over on Flickr. Enjoy!
The Wüsthof Knife Saga
About a year ago, Jason I happened to stop into a Williams-Sonoma store near Ann Arbor to take a look around. We discovered an amazingly beautiful knife set by Wüsthof, the Classic Ikon Creme set with a dark walnut block.
We had never seen anything like it, and immediately decided it was the set we wanted. The perfect combination of form and function, it was very pricey. We were already engaged at the time though so we didn’t rule it out completely. We spend a lot of time in the kitchen, so a great set of knives would be well worth it–we literally only have ONE good knife right now. Wüsthof knives are also the kind that my favorite cook Ina Garten uses, so suffice it to say they made it to the top of the must-have list.