I posted a couple of days ago about my weekend meal to celebrate my deck furniture. I've finally rescued some pictures from the camera, so I thought I'd share them.
One of the things I loved especially from Richard Olney's Reflexions (posts here and here) was his idea of writing down and keeping the menus from even fairly mundane meals. I tried my own hand this weekend, with the results you see here. I especially like my pathetic effort to draw an asparagus, which wasn't even on the menu, now that I think of it. To return briefly to the wine, which you see to the left, I bought a Bordeaux yesterday to remind myself of what that tasted like, and the sheer classic-ness of the Burgundy's flavor of terroir really came through as I sipped at the merlot based Bordeaux, which tasted deeply of fruit. It is startling, in the context of fruity Bordeaux, how perfectly La Pretiere tasted of the most exquisite dirt.
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I like this shot of the semifreddo. As you can see, I served it in slices, which is how I like it (I've seen people recommend it served scooped, as here, but I think the slices are nice to remind people it's not ice cream). If I had found any good berries, that would have been served along side, since I've had semifreddos that need the tang of fruit, but frankly, this one was mostly egg white, and not that cloying.
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As you can see, I somewhat overstuffed my cornish hens, and the rice and raisin mix began to leak out. Nonetheless, the combination remained delicious. I think one of the deeply underappreciated benefits of boning and rolling a chicken (or making a piece of pork or beef into a roulade) is that one gets to redistribute the muscles.
Previously dry breast (and breast meat does get dry, even with the best of intentions) gets a little dark meat cut into it for extra flavor, and the dark meat might get a few flecks of breast left on the carcass to leaven its unctuousness. Roulade - the technique of the year, for me.
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