
Okay, there's been a lot of dining recently, so I thought I'd send along a few photos of food... several of you have accused me of false advertising, that this is just
pretending to be an opera blog, and is a "foodie" one after all. Hey, opera singers have to eat, too!
Speaking of opera, I am feeling better, after the worst of that dreadful throat cold has passed, and have started calling and emailing houses to request auditions again. Tuesday was my first day to actually feel good enough to sing in a couple of weeks, and my rehearsing was encouraging; now I feel (and sound) well enough to present myself, with vocal confidence, on the phone. I have two auditions to reschedule, and others to follow up on... I'm also thinking hard about doing a recital/concert somewhere locally, perhaps in a salon type setting, perhaps in a local concert hall or church. So far I need some sort of musical project to keep me stimulated, and my part in the Mendelssohn St. Paul in May in Antwerp is fairly minor, and still a long ways off.

But back to the food. For a moment I'll concentrate on desserts: first there's the pumpkin pie that I made earlier, for Sunday's dinner, which was roast chicken, mashed potatoes and brussels sprouts... it proved to be a big hit all around, as you can see...

Then on Monday it was my birthday, and we followed dinner with a chocolate "bomb" cake, a mousse really.

It was a fairly quiet evening, as we were resting up for the next night, spent at "La Doux Wazoo", the neighborhood resto recommended by Jonathan and Kristin. We walked up the street and met them at the restaurant, which we had visited before, on Hugh and Sheila's anniversary/Maggie's birthday. They allow you (on Tuesdays only) to bring your own wine, and so we shared a bottle of the 2000
Bauchet frères champagne from our recent trip, and it went
very well with my fresh oysters.
Next it was a bottle of South African chardonnay, which Maggie reserved some for her salmon in flaky pastry (see below), and Jonathan enjoyed it with his shrimp
croquettes.

Kristin had a delicious belgian specialty, eel filets (no really, they're quite
good)...

...and then the main course for Jonathan and I arrived, which was several small steaks of
marcassin or wild boar in a deep and savoury sauce, with port-poached pears and a celery root/chestnut
puree. Of course you need a good red with that, so we had a 2005 Chateau Neuf de Pape.
After a meal like that we didn't need dessert beyond a little coffee for the others, and a small armagnac for me. What a great night!

Last night the culinary orgy continued; I had done some advance work the day before on a Walloon recipe for rabbit,
lapin aux poires du verger (or rabbit with fresh pears) from a cookbook that I got last Christmas from Manu, a member of the extended Cloes family in Glons. Cutting up the rabbit was a bit difficult, but I managed it, and then I marinated it for 24 hours in the fridge in a half-litre of Jupiler beer, a little wine vinegar, onions, carrots, thyme, garlic, bayleaf, cloves, and some
sirop de Liège. You also gently poach the pears the day before, peeling them, cutting them in half and then and simmering in water with cinammon, vanilla and sugar until transparent but still firm.

The next day I made the dish. You brown the pieces of rabbit and the onions in some butter, then return the marinade to the pot and simmer about an hour and a half. 30 minutes before serving you add 20 or so plums pickled in red wine vinegar (yummy!). You sieve out the pieces and thicken the sauce with some cornstarck or flour, and serve it on the side. You can toast up some hazelnuts (I ran out of time) and serve those as a garnish, but you do serve the pears with a dab of wild cranberry jam in the centre of each half. I also served a rocket salad and some fresh bread, but boiled potatoes with parsley would have worked just as well.
Ok, then, time for lunch.