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.

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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.

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

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Poached miniature pears in Poire Williams with dark Lindt chocolate sauce

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A long sleep
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