Monday, September 6, 2010

Early autumn dinner

Second last fig.


Terrine of chicken and duck livers with toast

Based on a recipe of Richard Olney's, except that I added duck livers, and only used egg yolks, not whole eggs. It uses a panade, though, something new to me. A paste of breadcrumbs, stock (I used duck) and garlic. I have not tasted the cooked terrine yet, so we'll see.

x x x

Bouillabaisse with rouille

Soup base is sea bream, branzino, snapper, and shrimp stock with carrots, onion, fennel, celery, roasted tomatoes and garlic, parsley, thyme and fennel flowers. I added some duck stock from a roast duck we had on Saturday night. All simmered for some hours last night, whizzed in blender and strained. Then will come the fish in pieces, shrimp, cockles and an addition of saffron.

x x x x

Goat and ewes' milk cheeses with dried apricots, pecans and roof microgreens

x x x x

Poached miniature pears in Poire Williams with dark Lindt chocolate sauce

x x x x

A long sleep


  1. Whoa. Now you've raised your own bar.

    We are so moving.

    xo Jane

  2. May I join? Pretty please?
    Bon Appetit :-)

  3. That sounds marvelous...lots of work, but soooooo good!

  4. Just as well I'm replete, post-breakfast.

    Marie,do you know this ?

  5. The long sleep has been had and despite not feeling well last night, (apologies to all) I have to say: WOW! Amazing feast!

    If I could paste as much love into my photography as you pour into your cooking, I would be a real photographer.

  6. Leave a comment on the post with the picture you want to be without words, and I'll put up another copy for you. Diana of EE

  7. Hi Diane

    No, it's not for a particular post - just general (and unsolicited, I know...)query about all the pictures. I love photographs, and find it hard to enjoy them with a signature. If a determined person wanted to steal one it's fairly simple to remove a signature in P'shop...


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