Archived in 2022

Originally posted on 28 Jun 2007

Shallots, very dry champagne (French, of course), carnaroli rice, Coupe saffron, Parmesan Reggiano.

The only thing which could have made it better (for me) is homemade chicken stock.

It was served with pan-grilled salmon as well as dandelion greens sauteed in bacon fat with garlic and hot pepper flakes then hit with a bit of fresh lemon juice. And the meal was accompanied by a side of champagne. Of course.

The entire meal took well under an hour to prepare.

Spoiling myself? Yeah, it doesn’t suck. I’m in my happy place.