- rustic terrine of (mostly) veal
- duck confit with mushroom/red pepper pancakes and hoisin sauce
- beef picadillo with bok choy
- Meyer lemon chocolate tart
The duck confit really calls for corn crepes, but this is a silly time to be playing with corn and a good time to grab some mushrooms. Since they vegetables are pureed anyway, I replaced the corn with mushrooms, sauteed in garlic.
The picadillo usually begins with boiled pork shoulder, but I wasn't wild about pork tonight. Instead, I covered a chuck roast with roasted tomatillo, garlic, and chipotles, and roasted it in a dutch oven for about 2.5 hours before shredding the beef and finishing it in a skillet with sweet onions, fast-cooked tomato-chipotle sauce, cinnamon, cloves, raisins, and slivered almonds.