On an overcast and mildly depressing Saturday we were gifted with the company of Anne and Bob Lynch for lunch. We cheered right up. They are great company and we shared a drinkable Macon Village table wine imported by Louis Jadot and proudly stocked by the State government liquor store, derisively over priced. Sigh. But all was well and we did have a good time.
In general when buying an individual serving from a traiteur (caterer) in France, it is sold in real glass or pottery ware, and over the years I have quite a collection which it pleases me to reuse whenever an opportunity presents itself. Below are some of my favorites.
I filled these with old school shrimp cocktail; chili sauce, scallions, garlic chives and gilded the lily with my favorite off the shelf French mayonnaise.
I also had some very fresh quail eggs from Quails R Us Plus, our go to for farm fresh chicken and eggs.
Pork, of course, tastes good with everything but especially cooked with fruits and herbs. Having both, I used both. I had some pink lady apples, “red” pears and rather large, dark plums.
It occurred to me that, as usual, I hadn’t given much thought to dessert, so I cleverly decided to side line the pears for an easy dessert of pear crumble 😉 I mixed onions, apples and thyme sprigs into the bottom of my tajine and dotted all with butter, setting the plums aside to be added later for a shorter cook time.
I popped the pork roast, slathered with herbs, garlic and olive oil on top.
I roasted some parsley sprinkled, small potatoes to add a little heft and satisfy my husband’s Irish leanings 😀
Every year when the sky grays and natural light weakens, I have difficulty getting the pictures I like. That’s why you’re seeing the pear crumble without the crumble. Oh well, it takes me a while but I’ll hopefully work it out.
Happy Thanksgiving everyone!