pork loin stuffed with dried apricots and cranberries in Sauterne and tied (not very well) with dental floss...
No culinary disasters to speak of occurred this holiday however it was not without its hair-raising, stress-inducing, blood-vessel-bursting, screaming-for-wine moments. Bare with me here....
Freak-out #1: 4:30pm Start cooking for 11 people who are arriving at 8:00pm. Yes, start. Luckily, we had already shopped...well sort of. Two more people joined the festivities at the last minute so that morning I ran to the market for more veggies, to Pascal the baker for the baguettes and brioche, and to my blue-eyed butcher Serge for another pork loin. We were all tres jetlagged so an afternoon nap was a must to get through the night. I re-woke up around 4:15pm, and began chopping and blanching and peeling and melting and whisking and grating like a mad woman.
Pierre arrived back around 6pm and I immediately started barking orders. "Toast the brioche, juice and zest the lemon, mix the blue cheese, assemble the endive, help me tie up the pork, turn off the carrots, make the potatoes, oh and by the way we are out of olive oil, butter and Roquefort and it’s Sunday night and no stores are open. AAAAAK!" Click here to read how we ate our way into the in the new year....
tres delicieux! now i feel like eating cranberries, hmmm...
Posted by: Lil | Monday, 08 January 2007 at 09:04 AM
lol thats a story!!! The pork looks like it would be divine!!! Glad you got your glass of wine ;) hehehehe
Posted by: jenn | Monday, 08 January 2007 at 10:47 AM
Happy new year 2007!
Posted by: relly | Friday, 12 January 2007 at 01:32 AM