After finding my camera, the internet crapped out for the past week, but AT&T decided to finally send someone out to fix it (after no one showed up for a previous appointment on Monday).
Anyway, this past weekend Head Chef cooked and baked (!) a la Alice Waters while I sucked good-sized spiders and their accompanying webs up with a dry vac (they are everywhere in our new place). It's always Halloween here!
First, salmon poached in court-bouillon (white wine, some veg, some spice) topped with fresh basil butter. The salmon was caught fresh in the Kenai River during Chef's trip to Alaska. Served with a delicious salad with carrots, the salmon was kick-*ss.
Then Chef baked up a delicious tarte tatin in a cast iron pan.
Some of the pears stuck to the bottom of the pan (thereby destroying hope of a fancy fruit arrangement on top), but it was still delicious, especially the next day with a giant scoop of vanilla ice cream.
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