Houston Nesties
PAGAS
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
What's on the menu for the week?
I most people will be busy tomorrow morning...
S ? beef tenderloin with herb butter, potatoes dauphinous, roasted asparagus, chocolate cheesecake
M ? Penne alla Vecchia Bettola
T ?artichoke soup, roasted shellfish, dill potatoes, asparagus
W ? Adobo chicken, white rice, sesame peas and carrots
T ? Moo Shu chicken wraps, broccoli
F ? creamy chicken noodle soup, green salad
S ? sweet pea soup, filet with champagne cream sauce, roasted rosemary potatoes, green beans, chocolate molten cakes
Re: What's on the menu for the week?
tonight: pumpkin risotto with seared scallops, baked parmesan tomatoes
in no particular order:
pizza
crockpot cream cheese chicken
meatloaf
spinach risotto, grilled chicken
butternut squash mac n cheese
PAGAS can you share the recipe for filet with champagne cream sauce?
Thanks!
I am adapting the champagne sauce I used on salmon here.
This is my plan, to use a roux to make it thicker and reducing the quantity.
Champagne Cream Sauce
1 tablespoon butter
? shallot, peeled and finely chopped
1 tablespoon flour
? cup champagne
? cup cream
salt and pepper
Melt the butter in a small saucepan. Add the shallot and saut? over gentle heat for 5 minutes until it?s softened. Add flour, stir and cook for 1 to 2 minutes. Gradually add the champagne to the pan. Blend in heavy cream, whisking until smooth. Bring all ingredients to a simmer for another 3 minutes. Add salt and pepper to taste
So Tasty, So Yummy
Ooh, I love your normal version of this sauce and have always wanted to make a thicker version but never want to risk ruining a good thing... let me know how it turns out. I just made the Champagne Sauce last night for some fish.