Hi gents ... Just a little share from a little supper with my friend and hunting buddy Phil. Just because it turned into a celebration of the fine cooking art.
Phil is a chief and works as a "home chief" (he cooks for you and your friends in your own kitchen, very trendy here especially since road alcohol testings became extremely frequent degrading people's taste for good wine and food combination in restaurants). He's the guy who teached me how to cook foie gras and my master in venaison and caught fish preparation.
As we were all alone on thursday night we had planned to meet in Phil's home for a little omelette supper and hunting talks around a beer or two.
Eventually the little easy supper turned into an informal yet fine cooking impro from what was at disposal into the fridge.
This is how the "omelette" eventually turned into a smart starter.
I know this would probably seem bizarre to americans but that omelette is cooked with green asparagus and ... little greys ... a local sort of snails
OK don't tail it's disgusting as long as you still didn't taste it
You can see some wild herbs and flowers and also a little green cone figuring a belgian candy speciality but actually made from Bear's garlic, a wild plant.
As I was eating the omelette Phil wanted to show me the last meat pieces he did put in the fridge and suddenly decided to cook us a nice piece of Black Angus ... Hell it was good ...
Still on the mood to try things with the fridge's content he started this as a kind of dessert ...
Actually not a dessert but I'm more interested into this than into sugar so it was ... Goooooooooood ... Doooooooomed
That's a toasted piece of bread covered with beef boon marrow. The little green sponge is a foam made from basillic.
This shows you the kind of cooking art chiefs use to develop here in South Belgium.