I took a break from cooking for our party this evening to upload a few photos of the stuff I'm making. All but one of the dishes in the slideshow are finished (hence the title of the post) and there's a lot more that I did not take pictures of.
The last dish in the show is of the creme caramel that was the subject of an earlier post. I was a bit disappointed to find that when I unmolded it the edges showed signs that the custard had heated too rapidly, probably at the beginning of the cooking cycle. The evidence that suggested this was in the form of pockets or pores at the edge near the bottom of the custard (the top of the custard in the photo). When the custard gets too hot, it causes the rapid expansion of air and nearly simultaneous coagulation of the egg proteins.
I suspected that something like this would happen soon after I put the custard into the oven, and I had backed down on the heat. Not soon enough, apparently. Fprtuantley the custard did no get too hot and the eggs did not develop that funky sulfide smell that happens anytime you over heat eggs. That would have really pissed me off.
Oh, and the reason the custard got too hot. It was the pot I used for the water bath. It was copper which transfers heat very efficiently. I should have taken this more seriously and dropped the initial oven temp even more than I did (the recipe called for 350, I dropped it to 300).
Some of the other things I'm making that are not pictured in the slide show are
Lamb rib chops with herbes de Provence
Really small potatoes filled with creme Fraiche, some topped with Paddelfish caviar and others with smoked salmon all bedded in sea salt
Cheese fondue made with Hendricks Farms raw milk Gruyere and Bavarian style Swiss Cheese
My wife made a cool looking Bundt cake
There's more, I just can't recall what it is. Peace out!