All the Spokane food-related stuff that I can't figure out how to wedge into my other blog.

Wednesday, December 22, 2010

Mucho meat

Pate and gravlax are done.

I can see why we only make pate once a year, but I really need to do the gravlax more often.

The pate has some venison from Mr. McMortBorn in it. There's also a bit of chicken liver and lots of local pork. And some porcini mushrooms.

The gravlax is standard. Per my mom's and Julia's method: just salt/sugar blend and a splash of cognac. So simple and yummy that it's crazy we don't do this more often.

Great on a bagel with red onions and cream cheese.

1 comment:

  1. delicious! Mike had the pate on some homemade parmesan crackers that I baked.