Served on buttered baguette rounds. This was so good – honey sweet pears, silky serrano ham unexpectedly good with a savory garlicky sauce. This starter disappeared in about 10 seconds.
Duck confit, mushrooms sautéed in duck confit fat, teleggio and amadeus cheeses,
This was the very best mole I have ever eaten. I would have preferred it with turkey rather than chicken. And we usually serve it with black beans, but these local pinto beans are so good and we have a 20 pound bag that we’ve barely put a dent in. Anyway, this dish is a labor of love and worth every bit of effort.
So my wife and decided to make the king of all sauces, Mole Poblano, a fabulous amalgam of chiles (3 kinds), seeds, nuts, spices, herbs, chocolate, etc. Definitely the poster dish for “the total is greater than the sum of its parts”. And this dish has so many parts, imagine how great the total is! We spent about 45 minutes hands-on time, but the dish took the better part of the day. Plan is to let it meld and mellow out for a couple of days and to serve it on top of some roast chicken. Stay tuned.
Lunch today was miso-glazed sea bass with sticky rice and skillet-roasted broccoli. Dessert was Key Lime Meringue Pie:
Is anything better than a steaming hot popover just out of the oven, slathered with jam and butter?
Sometimes a sandwich is a quick meal. And sometimes with a little effort, it can be a feast, especially on a cold, blustery day. Check out this one:
And some pumpkin soup made from a gorgeous French pumpkin:
Poblano chiles, roasted in the fire of my wood-burning oven for about 90 seconds. This were then peeled, seeded, deveined, and stuffed with cheese.
Sugar cookies and Morello cherries steeped in liquor – who would have thought such a combination would taste so amazing?
