Higgledy Piggledy Kitchen Sink

As it turned out, we started with XPY’s rillettes served on toasted baguette, chilled panna cotta with tomato and basil followed by the confit bayaldi garnished with a nice tapenade of bacon bits, olives, ginger, carrot and celery (in a very fine brunoise dice) and the cote de beouf served with a red wine and shallot reduction.

As I am off to Hong Kong for a week, spent last night cooking and freezing food for Mrs P for the coming week – fish soup, lap mei rice and a more traditional ratatouille as well as some stir fried pork with garlic and scallions. Flying off to cook a risotto for an engagement party in Hong Kong now.

After a longish hiatus, Porco will be back in the kitchen this weekend – his thoughts have turned to toro nicoise in a spoon followed a somewhat deconstructed gazpacho – jellied in different layers with different parts of the tomato topped with a tiny garlic crouton. For the main perhaps a cote de beouf with a little truffled potato puree and maybe a slightly pared down version of a confit bayali. In case you are wondering, Porco does not do desserts.