Tuesday: How did I not take any pictures?

Crap. Anyway:

• Vichyssoise. Super simple: chop up two cups of potatoes (twoish), same of the white parts of the leek (three, although four would have had fewer yellow-green bits), cup of chicken stock, two cups of water. Boil it for a half hour or so, then blitz it with the stick blender.  Add some salt and a bit of cream, notice that it's still lumpy, so blitz it again.  Serve chilled.
• Truffled potatoes.  Steam some fingerling potatoes for about a half hour, then remove to a bowl with piles of grated Parmesan and some white truffle oil.  I probably should have pre-shredded the cheese, as it didn't melt as well as I'd hoped.  Also: completely forgot about the parsley I was going to mince and add to the mix.
• Haricot vert. Once the potatoes are out of the steamer and covered, add in the beans and half a lemon.  Let steam until bright, remove, zest part of remaining half of lemon and add a bit of the juice.  Maybe some shallots next time?
• Steak with foie gras. Salt and pepper both sides of filet, and sear over medium high heat.  When mostly cooked, remove to warm oven to finish.  Reduce heat of pan, and add foie gras slices.  Sear both sides, then remove.  Drain excess fat, deglaze with brandy, and add beef stock to form a sauce.  Add butter to finish sauce.  Plate by stacking foie gras over steak, and topping with sauce.  Serve with bread to soak (totally forgot to put the bread in the oven to warm, too.)
• German chocolate brownies.  Wait, you can german chocolate brownies too?  That's a brilliant idea.  I wonder if you could do that to cookies somehow, too.  Or, like, that frosting + nutella + croissants.