Is it fake? Is it real? Who eats tangerines with toast?!
I am just floored to have accomplished this chicken liver pate disguised as a citrus, all thanks to the step-by-step recipe on Cumbria Foodie. Made famous by Heston Blumenthal and known as meat fruit, putting this together would’ve been less catastrophic if my digital thermometer hadn’t gone kaput while the pate was in the oven AND the so-called mandarin puree for making the “skin” was actually puree instead of juice!
Major panic attack and subsequent quick thinking aside, making this starter dish was my way of ushering out the old year with something special on the table. 2018 was tough, and I know I’m not alone thinking this. But all we can do, all we MUST do, is to keep going forward, never stop believing in ourselves, and have faith that good things still do exist. Thank you to my readers and visitors. We wish you a healthy and happy new year from the chestnut forest.
Last sunset of 2018
Starting this weekend and the following two weekends after that, the village of Sulzano and Monte Isola at Lake Iseo will be the setting for #Remember the Floating Piers. The event marks the first year anniversary of Christo and Jeanne-Claude’s colossal work of environmental art that allowed visitors to ‘walk across the water’ in a once-in-a-lifetime experience.
A pity we won’t be able to attend but for the occasion I put together a dish that we enjoyed after walking the lake last year. The original by Dispensa Pani e Vini featured trout tartare in goat milk yogurt, but here I’ve substituted salmon which was easier to source at the supermarket. It’s a nice, light course to serve during warm summer days.
Sunday’s lunch starter: salmon tartare in unsweetened goat’s milk yogurt, garnished with trout roe, evoo, and topped with a thin, crisped strip of polenta.