Sunday 1/17
Today, we made a massive amount of food! We'll blog about the Hungarian Goulash that we made tomorrow, but we also made Boulliabasse with Rouille from Peta's Escoffier Cookbook. The Rouille was from Janet Weir's Tapas to Meze. [we are posting "from the future" and Jim has been using the Rouille with scrambled eggs (along with tomato puree) and Peta has used it as a sauce for venison and wild rice]
Peta thought that the soup was delicious and relatively simple, albeit expensive with all of the Marine Stewardship Certified seafood.
Oh yeah, we bought some Blue Cheese washed with Sauternes (sp?) from the cheese shop at Oxbow next to the Spiceman and the expensive seafood counter. We ate it with a discontinued, but tasty, late harvest Chardonnay from William Hill Estate Winery.
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