6/21/03 Richard makes Lemon Creme Brule:





NOTE: The next two weeks or so, involve A LOT OF FOOD... yes, even more so than usual, as Richard will be home, with enough free time to cook almost one thing per day. Generally, my days are spent editing and delivering school plays, and my nights photo-documenting Richard's culinary experiments. I am also lucky to be his taste-tester, and will have many a good meal as a result. [The deal is, I help pay for or clean up the dinners if I am to eat them as well.]

Tonight, Richard decides he is going to make Lemon Creme Brule. The following photos follow many of the steps of this process, which begins at the grocery store (Jubilee) on John St. Here he inspects eggs.



Inspecting Lemons.



Rich uses his new German knife to cut the skins off the lemons for their zest. Click on the above photo for a short movie of this process.



Chopping the lemon zest.




Squeezing out the lemon juice.




Cooking the creme.




Cooking the lemons into the creme.




Measuring sugar.




Pouring sugar into lemon creme.




Whipping the eggs.




Straining creme into eggs.




Testing the thickness.




With the creme in the fridge cooling overnight, Rich and I do a deli run, and hang out with Richard at the front desk.