Five Menus
Ah, cooking. One of my most ardent passions. In a moment of inspired boredom during my day acting out my office gnome responsibilities recently, I jotted down five three-course menus that I think are worth a mention to you all. For the ones I haven’t cooked, recipes will be forthcoming as soon as I do.
Menu A
Pancetta-wrapped dates with a balsamic vinegar drizzle
Palette de porc a la biere (pork shoulder braised in beer with a bread crumb/Dijon mustard crust)
Vanilla crepes with strawberry filling
Menu B
Salade Lyonnaise with lardons (basically thick center-cut bacon)
Coq au Vin with wild mushroom couscous
Chocolate mille crepes (crepe cake with chocolate cream filling)
Menu C
Risotto croquettes
Boullabaise
Apple tart with cognac
Menu D
Heirloom cherry tomato salad with basil
Perch buerre blanc
Walnut custard
Menu E
Brussels sprouts with duck confit and a honey mustard vinaigrette
Braised lamb shoulder with rosemary and roasted root vegetables
Chocolate lava cakes
YUM! Food is a beautiful, wonderful thing.
