Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
The next recipe coming down the pipe is Crayfish Salad with French Cocktail Sauce. This recipe stuck out to me the day I picked up Cafe Boulud Cookbook almost 5 weeks ago. I read through the recipe and thought, this is it. This is why we’re going to make our blog. It’s easy and really representative of a somewhat “fancy” dish that a home cook can really make, thus Boulud delivering on his promise of French American recipes for the home cook.
5 weeks later, I’ve almost forgotten this. This whole week I’ve been thinking, where in the world will I get crayfish? I think about it before bed, in the shower, during my 4 hour CPA class. I live in the northeast, which at the moment is under the never ending blizzard siege. I only need 3 lbs and it seems like the minimum is 10 lbs on most web vendors. I love you Daniel, but I can’t afford to keep up with you and your crazy live crayfish requests. I plan to be out of commission for the last three weeks of February. Maybe I should just go balls to the wall and fly myself to New Orleans to get some live crayfish myself. Joking.
I’m expecting a huge snow storm on Friday, so I have to make a game time decision tomorrow at the market — shrimp or lobster? The crayfish cartoon above looks kind of like a lobster and from the countless late night web research hours I’ve put in, crayfish sounds like it’s closer to a lobster texture than to shrimp. Ah. Decisions, decisions! You’ll have to come back this weekend and find out which I bought. It’ll be a surprise to you and me both.