30. November

Year's ending. I feel almost relief for that.
Dinner last Thusrday went amazingly well with a minor hiccup: Jerome's oven (the one he said was might and large enough to roast a lamb) caused a power cut in the whole kitchen we tried to increase the heat. The first 40 minutes were sheer panic as all my dishes were oven bound. Finally we managed to make work but the temperature was never really high.
Pao de queijo was delicious as was the caipirinha.
The picanha came out perfect and vinagrette added freshness.
Roasted veggies, truth to be said, needed a lot more of heat from the oven and were "al dente" which is not what is suppose to be.
Pudim was for everybody's like and had a familiar taste for nationalities present.
It was a 3.8 (4 is the max). We came home happy

Dinner Chez Jerome

I have a dinner party for around 10 people on the 26th and the menu is Brazilian food. Obviously it will be either Feijoada ou Picanha. I am just wondering what is the best starter and dessert to go with either those extremely heavy dishes. 

Brazilian "cuisine' is far, far, far from sophisticated. However, it is delicious, hearty, exotic and fulfilling both your stomach and soul. Taking this into account and the the fact we will be feeding 1 French, a handful of Dutch and another mixed bag nationals, I think is sensible to start with Caipirinhas to warm them up, break the ice and sun up the ambiance. So that the following is my proposed menu:

Caipirinha (Cachaca, Limes, Sugar & Ice )

Pao de Queijo (Brazilian Cheese Bread)

Picanha no Sal com celoba e alho, vinagrete e batatas assadas

Vinagrette

The classic Brazilian Pudding

I hope they will like. I will tell you all later.