One Month at a Time: Champs-Élysées Party

Pork Rillettes: Simmer a couple of pounds of pork neck bones for about 4 hours with roughly chopped carrots, celery, bay leaf, onions. (I used neck bones because we had them, they weren't in the actual recipe.) Strain and cool. Pull meat off of the neck bones. The next day, chop 1 1/2 pounds of pork roast and 1/3 pound pork belly, one large onion. Saute in 1 cup rendered pork fat for about 6 hours on low heat. Add pork from neck bones about halfway through. At this point, the meat should be spreadable. Pack it in little mason jars. (should fill 6 or 7). (The recipe then calls to render another cup of pork fat and pour over top of rillettes to create a seal for storing. We didn't do this because we served the whole thing at a party). These make a great sandwich when spread on warm bread with slices of tomato and grainy mustard. It's lite too.

AIOLI: (From Lulu's Provencal table) In a large pestle, pound large pinch of salt and 3 large cloves of garlic to a smooth paste. Add 2 egg yolks (at room temperature) and stir briskly with pestle until they lighten in color. Begin to add 2 cups olive oil slowly while constantly stirring with pestle. When the aioli is thickened add 1-2 tsp water for desired consistency. TAPENADE: (from the lulu cookbook) Chop and mix 1/2 pound large pitted black olives, 4 anchovies, 3 tbsp capers, 1 large garlic clove (peeled and pounded to a paste with a pinch of coarse salt), small pinch of cayenne, pinch of crumbled dried savory. Add 4 tbsp olive oil and mix until mixture is homogenous. RUE DE LEVIS "CAVIAR" (from Patricia Wells at home in Provence): Finely chop 2 ounces black olives. Place 4 tbsp softened unsalted butter on plate. Use a fork to mash the butter. Sprinkle chopped olives on top. Sprinkle 1/2 coarse sea salt on olives. Use fork to carefully incoporate the olives and salt. CACHAT: Provençal CHEESE SPREAD. (From Patricia Wells book) Put 4 oz goat cheese and 1 oz roquefort into food processor. Add 2 tbsp heavy cream and 1 tsp eau-de-vie. (We didn't have Marc de Provence, so we used grappa). Lightly blend until slightly chunky.