Foie Gras

Foie Gras
Originally uploaded by Jason Hutchens.

Well, it's been a while since I blogged about food, what with the baby arriving and everything. Our diet has changed considerably, with a lot more takeaway, home delivery and quickly prepared meals, and a lot less in the way of lengthy, epicurean feasts. So, tonight, when I arrived home to a hungry wife and cranky daughter, and a bare cupboard, there wasn't too much to be scraped together. Luckily, a bit of searching revealed a small tin of Foie Gras and Black Truffle hidden away behind the Vegemite; a present from Dancing Linh back when she visited Gay Parry (or somesuch place). Out of the blue, we did have an Epicure's Delight on hand. The Foie Gras tin was opened, the contents sliced in twain and pan fried (Iron Chef style, according to D). This was then served with toasted bread and a glass of Tasmanian Pinot Noir. Very satisfying! To follow this meal with the annual serving of Bangers and Mash would have been heresy, had they not been so good. Thanks, Dancing Linh!