A late rain created this outstanding sunset today.
It was a pretty low key time in the kitchen making just the two things that will go with the foie gras torchon.Using powdered gelatin for gelatin sheets didn't seem to have any negative effect and using a St. Supery Moscato for a Reisling because that's what I could find turned out to be a delicious substitute.
The pine nut brittle was fun to make thanks to the instructions that said to just let the sugar heat and dissolve without stirring because I usually fuss and stir and then the sugar crystallizes into a hard mess. So this time all went well.
Tomorrow will be the final presentation.
No comments:
Post a Comment