{"id":467,"date":"2010-01-02T17:36:01","date_gmt":"2010-01-02T21:36:01","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=467"},"modified":"2010-01-02T17:36:01","modified_gmt":"2010-01-02T21:36:01","slug":"dinner-january-1-2010","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=467","title":{"rendered":"dinner, January 1, 2010"},"content":{"rendered":"

\"Brussels_sprouts_Van_Houten_Farms\"<\/a><\/p>\n

I had originally planned a slightly more extensive meal for New Year’s Day, one which would have begun with a terrific-looking and sounding terrine of game, pink peppercorns and ginger.\u00a0 I had purchased it at the Dickson’s Farmstand Meats<\/a> in Chelsea Market the same afternoon I picked up their rolled lamb belly<\/a>, which was also the day I spotted the chartreuse holiday lights<\/a> across the street from the Market.<\/p>\n

As it happened, and with some irony, once I was back home I became engaged in writing the previous dinner post<\/a> and wasn’t watching the clock. \u00a0 I remembered to put the miniature roast into a medium oven, but before I knew it I realized there was only enough time to prepare the vegetables which were to accompany it.\u00a0 We wouldn’t be sitting down to a first course.\u00a0 We’ll have the terrine tonight instead.<\/p>\n

With the exception of the Auslese and the espresso, last night’s meal was entirely French-inspired; \u00a0 in fact I confess I was gently guided by Julia Child and her collaborators<\/a>.<\/p>\n