Happy Valentine’s Day! I made a lovely dinner for my honey, then went to bed early (or I will when I’m done with this post).
Appetizer of charcuterie. Jarlsburg, Brie, Sopressata, Pate, olives, fruit, walnuts, crostini, and crackers.
Next up, modified Caesar salad, with anchovies and Parmesan crisps.
Next up, Elk rump roast, asparagus, and garlic mashed potatoes.
Sous vided the Elk overnight. Then seared it.
Used the juices, leeks, and mushrooms in a sauce with wine and butter.
Dessert was key lime cheesecake for the Husband, and strawberry ice cream for me.
But I didn’t make those, so no exciting pictures of the Haagen Dazs pint.