I made this last night, and it was delicious. Used 3 kinds of fresh saussage (including a little merguez) from the traiteur instead of kielbasa. Left out or substituted some of the things we don't have in our diminished kitchen here (sour cream, horseradish, anchovy paste, fresh herbs).
Paired it with some country bread, and a 2003 Syrah (vin de pays des CÃ´tes de Thongue). The merguez and strong broccoli taste were well up to such a "big" wine.
Heating up the left-overs for lunch now...
I just saw a TV commercial for foie gras during the morning new magazine show. Can't decide if that's more evidence of how seriously the French take food, or just something completely over the top...
While Vancouver has been under the big storm, we have been having lovely to okay weather. As a consequence we have had two Sundays rides in a row each just under 100 km.
The mussels on the market are terrific at the moment. This meal was a recollection, and a redemption...
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