The more I read up on this dish, the more I realized that because life is short, I have zero interest in dedicating a full day to a meal that will be consumed in just under 6 minutes. However, there is a very similar recipe with 10,000 fewer ingredients from Ginette Mathiot's Je Sais Cuisiner. According to The New York Times, "Ms. Mathiot’s version, especially when left for a day to assimilate its flavors, is equally suave and feels more satisfying — great payoff for little work."
I am so about great payoffs and little work. Add suave into the equation, and I'm there.
Blogger Sharon posted a video collage on her website (http://www.mylifewithlabs.com/) that documents the evening quite well, though I think she hid the liquor bottles before taking the pix. Thanks, Sharon, for the video tribute. Dinner tasted pretty good, especially if you are partial to boeuf.
After enjoying Beth's Tarte Tatin for dessert, we roared while watching Julia on The French Chef, explaining with unbridled enthusiasm the price differential of hens and capons. Who knew age was the reason some chickens are more "expensiver"?
3 comments:
Best title everrrr!!!!!
Glad to know there still was a whole lotta champagne, even if disguised as Kir. (and perhaps some edited out?)
Sure wish I could have been there, but thanks to you and Sharon, it's almost like having been!
I was going to say the same thing! I felt bad to have missed this one, but love all the news and pix of it...it was almost as good as being there.
Doesn't that chicken look like a brassiere?
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