Salt marsh lamb, cucumber, creamy stuff… (Will to live fading…) #fatduck
…with a side of lamb consommé, mint, quinoa crackers, more lamb bits… #fatduck
We are nearly three hours in. This is the face of a very full man. #fatduck
Tag: food
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Salmon poached in liquorice gel, endives, grapefruit something, vanilla mayo, yum. (Not gonna lie – we’re getting full.) #fatduck
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It’s the most famous dish, and the Snook was dubious about the iPod. But afterwards… “I’ll pay that.” It worked. #fatduck
@nessnomster experiences the Sound of the Sea. #fatduck
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Time to go to Wonderland… #fatduck
Roast marron with kombu and mushrooms and seaweed and a bunch of stuff I forget because it was insanely TASTY. #fatduck
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Yes! I can cross Snail Porridge off my bucket list. #fatduck
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The Gaytime was the overall favourite. #fatduck
Savoury ice creams: Waldorf Rocket, Salmon roll, and Golden Gaytime (chicken liver pate with fig and roast almond). #fatduck
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Aperitifs… with liquid nitrogen! #fatduck
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WE’RE HERE! It’s like Wonka’s chocolate factory already. #fatduck @ The Fat Duck – Heston Blumenthal
Perusing the wine “list.” @ The Fat Duck – Heston Blumenthal
It begins. And for the curious, photographs are encouraged! 🙂 #fatduck
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Sunday roast. Lamb shoulder, carrots, and sprouts courtesy of the Snook; brown butter cornbread courtesy of me and my cast iron skillet!
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Caramelized Garlic Tart
So today was Zena’s birthday tea party, and I volunteered to bring a savoury quiche of some sort. I settled on Martha’s Caramelized Garlic Tart*. I used frozen puff pastry, but the rest was all from scratch. My tart pan isn’t as big as the one specified, so I actually made two smaller tarts (keeping the more rustic one pictured for the Snook). It involved three full heads of garlic, and we used the metal bowl trick to peel them in less than a minute. For the cheese, I used a goat’s chevre and then a normal gouda (since I couldn’t easily find goat’s gouda). I subbed in sour cream for the crème fraîche (because it’s the same thing for twice the price, Martha). The tart was a massive hit! Everybody loved it and asked for the recipe, so here I am blogging it. Definitely a lovely and not-too-difficult one for a brunch or party.* Unbeknownst to me, the recipe wasn’t actually written by Martha. Instead it’s by chef Yotam Ottolenghi, who also came up with the beautiful caramel macadamia cheesecake that Fiona made for the party. Clearly, I need this dude’s cookbook.
