There is food, and then there is food. Tonight I was invited for dinner and was served entrecote cooked to a temperature of 58°, pink in the middle, juicy and fantastic, served with veggies and risotto. And of course an Amarone.
Then there was the dessert. Fresh figs cooked (baked in the oven?) with some honey, and served with a touch of mascarpone. Obviously with a rare port wine.
The problem is with these people that I every time we meet, the cooking competition escalates. How can I top this?
But I am rising to the challenge. Am having guinea pigs over for dinner on Friday when I will cook that duck. If successful, it's on the menu for the next dinner with gourmet people.
Nothing like a challenge if you ask me, and if it involves people you like, good food and wine, I cannot think what would be better?
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