What it looks like: cake garnished with rainbow lolipop and chocolate crucifix. FED: Catholic School GSAs dropping soon.
That eggplant parmesan strikes again.
Myrica gale spikes and green alder cones. I'm sure these have a use, but this wasn't it ...
Kidney beans, apples and beets over cabbage. This was terrible.
On to something good. The mix for my first terrine: pork, cream, shallot, garlic, thyme and bacon.
Speck.
Sweetbreads (had a bunch in the freezer, already poached).
Derek at Easton's laid the speck out on a sheet so it was easy to line the terrine mould with.
First layer, pork.
Middle layer of sweetbreads. A more experience person would have pressed firmly down here.
More pork mix.
Then wrapped up.
Wasn't prepared for the amount of liquid in the container, after cooking. But it makes sense. Look at how much it's shrunk from all the fat that's rendered.
A little crumbly in the centre but otherwise firm.
Made a little apple & parsnip chutney to go with it.
Plus a swirl of cilantro aioli (I'll finish it off yet). It looks great. But the chutney's more appealing than the terrine.
Much better the next morning, fried up with duck eggs.
The last bowl of Mother's Gumbo, brought back from New Orleans in May, 2010.
They say you catch more flies with honey than vinegar. But what about honey AND vinegar? I will spare you the unpleasant photo of this bowl filled with fruit flies. But Real Talk: why are these no-lifespan-having-ass insects still around?
This is how slow Lily Cho eats. Girl, you're eating for two.
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