Here's what I've cooked over the last few days, all from Gage:
savory bread pudding, served alongside the store-bought sausages and salad. You tear up bread (in this case, Fran Gage's country wheat bread, which I've made repeatedly and am baking again as I type because it is great) and mix with chopped herbs, cheese, ham, milk, eggs, bake. It was tasty, like stuffing, but resistible.
chocolate pots de creme. Extremely dense puddings. I could resist these as well, but my husband could not. My indifference to chocolate disqualifies me as a judge.
chocolate pound cake. Also very dense. Flavored with orange. I can resist this too, but it is more of a struggle.
Last night I brought Gage's brioches with goat cheese custard to my sister's house for dessert. They were beautiful -- I wish I'd taken a picture -- and delicious, but they were not dessert. They were breakfast. This should have been obvious to me just reading the recipe, which produced cushiony, faintly sweet rolls topped with a very scant, lovely custard. Owen and my niece Stella were not pleased and called, not all that politely, for ice cream, and I told them NO ice cream, that we were having goat cheese brioche for dessert. This was commendably stern parent behavior, but mean, grouchy aunt behavior and I was sorry afterward.
A wrap-up of Gage coming soon, plus the new book, which I've already chosen and am starting tonight.