The Fourth Day of Christmas was mostly spent cooking dinner for a group of hungry hunters, out for a pheasant shoot. It is the second time I have cooked for that group. It’s always a good thing when a client wants you back!
On the menu:
Alsatian Tarte Flambée and hot gulf shrimps with a spicy sun-dry tomato sauce. I love making that Alsatian Tarte Flambée – it’s easy and it’s always a winner! How can it not be? Slow cooked onions; bacon; crème fraiche. For informal groups like this one, I make a big rectangular tart on a large rimmed cookie sheet or a large free-form pizza. For smaller plated dinner, I make small individual perfectly round tartelettes served with a mache or frisée salad.