WEEKEND BREAKFAST --- rice porridge with pickles | fruits
AFTERNOON-TEATIME --- green tea | roasted sunflower seeds
DINNER --- wine | green soup: basil, green peas, zucchini, spinach, with shaved parmesan and lemon zest | curry leaf and spice whole grain basmati rice | roasted radish | salad: radicchio, red grapefruit, pomegranate, shaved parmesan and roasted hazelnut | duck confit | dd's landslide cake | cognac
- the candy house was destroyed by a thunder strike , the chocolate landmass was washed down with cognac.
- to get duck confit just right: 2 day salt wrap (punctured surface ) 9 hour bake in covered pot in oil ( infused with garlic and thyme) at 180F. 8 hour cool down in oil. 10 min hot pan sear before serving.
- curry leaf and lemon rice: Plenty More by Ottolenghi (cinnamon, cloves, shaved lemon rind, fresh curry leaves, basmati rice, lemon juice, butter, white pepper, salt, water)
- green soup: Plenty by Ottolenghi