I am really excited for our last two French meals. Tonight we have a five course bistro style meal: lentil soup with creme fraiche; steak and fries with a brandy-mustard sauce; celery root salad; cheese; apple tart. We'll have a Chablis to start, and a Sauternes to finish, and the red for the middle is as yet undecided...either a merlot based Bordeaux, or mourvedre based Bandol.
Tomorrow night we are having a variation on a Provencal "grand aioli". We are going to roast on the grill a pork roast that has been marinating in olive oil, garlic, and herbes de Provence. We are going to serve it with a bunch of blanched veggies, and of course aioli. Now that I think about it, it makes more sense to drink the Bandol with this meal than with the steak.
France has been awesome, but I think something of a cop-out. Everything is really familiar...foods, and techniques. We haven't gotten around to things that most people think of as challenging, like making pate. But we make pate(s) at the restaurant, and Jill and I aren't scared. Maybe we will make the pate for our Bahn Mi sandwiches.
Jill will load photos and recipes later.
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