Saturday 13 October
We started with a bit of a
lunchtime treat: BLT napoleons, or three thick slices of bag-ripened purple
cherokee and pink brandywine tomatoes slathered with arugula goat cheese
spread, arugula, and bits of bacon.
Dinner was a touch more
classic. We roasted a chicken, and
served it with a sauce of sautéed shallot, mushrooms, chervil, and tarragon,
doused with some heavy cream and bubbled until thick. Inspired by Julia Child's tarragon sauce, so
very French.
No comments:
Post a Comment