Breakfast: the holy trinity of coffee, hot milk, and the weekend flapjack.
Lunch is hardly ever at home since I'm at work. So, aperitifs: Lillet
Kir royale
The old-fashioned dinner roll with butter
Soups: chicken, lime and ancho
Borscht
Bouillabaisse
Les salades: pancetta and ramp
Green bean and parsley
Tomato and onion
A vegetable love: mushrooms a la grecque
Baked potatoes
Potato gratin with cream and garlic
Shellfish: 911
Shortrib and red wine risotto
Roast chicken
Poussin baked in salt
Deboned, roast, stuffed chicken
Moussaka
Ouma's spicy lamb shanks
Lamb ribs, aka Bones
Mamma's fingerlickin' ribs
Gingerale pig
New York Strip with herb sauce
Break-the-bank porterhouse
Les confitures: Mrs Robertson's apricot jam
Marie's red currant, black currant and raspberry jam
Baked pears with bay leaves and red wine
Well, that's it, you've turned my Sunday into a long, simmering, or maybe roasting food obsession. Now, I know this will sound daring to an extreme, but would you consider an attempt at malfatti? :-)
ReplyDeleteNope.
ReplyDeleteWell...maybe, as a challenge. But Anna Klinger's are so good I would always want to go to Aldi La for them.
LOL... look back in hunger. That's a good one.
ReplyDeleteOh, all this luscious meat. I love meat. It goes against my conscience but darn it I love meat.
I agree Breeg. But I eat steak perhaps once every two months, and then it's an all-out splurge. Organic chicken features often, and often, too, just vegetables. The lambs and pigs scatterd in there are not frequent either. I agree that we SHOULD eat just plants, but as you say...yum.
ReplyDeleteYes I know, for three (3) portions of them, next time. But still, can you imagine the immense, exhilarating, unbeatable satisfaction of serving those yourself, in your own kitchen? To the best food critic in the world? With Estorbo as a waiter? :-)
ReplyDeleteI thought Estorbo was the best food critic in the world? Malfatti are really just very large, soft pellets...
ReplyDeleteSo funny, I was thinking of doing a food retrospective this weekend as well. I'm glad I didn't - it would have come off as a pale knock-off of the Brooklynite South African with the flaming red top. I'm humbled. And I'm hungry.
ReplyDelete