Friday, January 16, 2009
Our friend Ryan Adams has a great food blog in which he is cooking all the recipes in Fergus Henderson's book The Whole Beast. Fergus Henderson is known for his use of all parts of the animal at his restaurant, and Ryan has eaten a considerable amount of less desirable animal parts from the cookbook. He invited us over to try some of his recent cooking escapades including headcheese, roast quail with lentils, and blood cake with an egg fried in duck fat. He even had a dessert from the book; a brandy and goat cheese spread. The brandy was a very specific type that managed to shock all of our senses. It was a great night of eating and company - I even got to eat an extra quail, as I'm pregnant and all, hehe.