I was supposed to use fresh peas for this dish but the peas I found were so sad that it would have taken days and a ton of whole pods to feed my party of people so I supplemented my fresh peas with frozen peas which worked quite well. This is just a great side dish that adds a little bit of glamour to your bowl of steamed peas on the table. Definitely a go to.
This was the piece-de-resistance for my French Christmas dinner, an entire roast beef fillet larded with pork fat and apple brandy topped with a chopped truffle gravy. It was a delicious cut of meat. I did have some trouble with executing the recipe however. I would recommend to anyone that they secure themselves a larding needle online first as oppose to scour their city looking for one last minute. Also, make sure that you have the right pork lard for larding a roast as opposed to barding one. I also think that perhaps I didn’t seal the truffle properly in the days leading up to the dinner and felt that it didn’t display a lot of flavor. Also, I didn’t cook enough of the brandy and Madeira out of the gravy before serving it so it had a bit of a bite. All in all though, this was a great feast for a happy audience.
So simple. Just a meat and veggie broth soup but it was one of the best recipes I’ve made so far in the book. Definitely one I will go back to again and again. I think of the things I most liked about it was the use of turnip instead of potatoes and the thin strips which all the veggies were cut into.
This appetizer for chilled marinated mussels from the now defunct Boulestin went over quite well at my Christmas party although personally I think I would have been just as happy with a can of smoked mussels. They were good, but I probably wouldn’t go through the hassle of making them again.