I've already got most of ours done. We are having a 3-cheese board with a French double-creme, an aged gouda from Wisconsin I think, and some of the Papillon Roquefort Craig found last week. So, we have cow, goat, and sheep cheeses. I found some honeycomb when we were looking around in the Europa Deli the other day, so that will be on the board, plus a sour cherry/sweet onion chutney I made today, and maybe some castelvetrano olives if they go well with the gouda, haven't tasted it yet so we'll have to see. I may plump and chop some dried apricots, especially if the olives don't go well. I also made some rosemary/raisin/pecan quick bread this morning that will get sliced as thin as possible as soon as it's totally cool and second-baked to make crisps/crackers.
I pulled out the last 2 pieces of the foie gras torchon I made from the freezer and will serve them with a black pepper caramel drizzle, with a bit of parsley/celery leaf salad with a lime juice/olive oil vinaigrette just to cut the fattiness/richness of the torchon.
If Craig is really hungry when he gets home, I'll pull out a tray of the escargot he bought a while back and bake it.
I was thinking about baking 1 of the trays of escargot that Craig got for me a while back, but it depends on how hungry he is.
Busy as a bee. I also cooked the pork belly I've had curing for pork belly buns this morning and it should be ready to come off the heat, will check as soon as I post. I also finished cleaning up from dinner last night, plus all the mess I made this morning, except what's still cooking obviously.
I pulled out the last 2 pieces of the foie gras torchon I made from the freezer and will serve them with a black pepper caramel drizzle, with a bit of parsley/celery leaf salad with a lime juice/olive oil vinaigrette just to cut the fattiness/richness of the torchon.
If Craig is really hungry when he gets home, I'll pull out a tray of the escargot he bought a while back and bake it.
I was thinking about baking 1 of the trays of escargot that Craig got for me a while back, but it depends on how hungry he is.
Busy as a bee. I also cooked the pork belly I've had curing for pork belly buns this morning and it should be ready to come off the heat, will check as soon as I post. I also finished cleaning up from dinner last night, plus all the mess I made this morning, except what's still cooking obviously.