From the Sublime to the Ridiculous

OK, sports fans, it’s time for something different tonight.  I was flipping through one of my favorite old photo/cookbooks, A Taste of France by Robert Freson (printed 30 years ago).  First, I found exactly what I wanted — a Tian de Courgettes et de Tomates from Provence — which I will make for a dinner contribution on Saturday night, with fresh produce from our farmers’ market that morning.  This part is the “sublime”.

Tian de courgettes photo

Tian de Courgettes recipe

Then, since the book has so many beautiful, evocative photographs of food and the French countryside, I browsed a little longer.  Now the the fun part: have you ever made a recipe that requires about 30 days to complete?  Well, with fair warning to all of us vegans (this recipe is all about pig’s liver), I thought I would share it with you.  The scary part is that there may have been a time in my distant past when I might actually have attempted to make this.  For now, however, I am content to fantasize how it might taste, and what wine I would choose to accompany it.  If any of you wish to rise to the challenge, be my guest.  Please let me know how it turns out.  It might not even be “ridiculous”.  Buon appetite!

Porc Sale Foie recipe Porc Sale salade photo2

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1 Response to From the Sublime to the Ridiculous

  1. Pingback: Cianfotta (A Neapolitan Version of Ratatouille) | Dgourmac's Blog

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