well. even though we ate boeuf bourgignon last night, my bro-in-law has decided that is what he is cooking for saturday night. i sensitively didn't mention my little jump-the-starting-gun effort last night.
so it is up to me to do entree and dessert.
dessert i am thinking to go with one of my oracles, an advisor who is a veritable font of wisdom in all things food, magical_m, who suggested i just do an awesome cheese platter. one of my other oracles, sublime, has told me where to get the cheeses [Les Pates Parisian in the lane behind Readings in Lygon Street.] my third oracle, elaine, gave cheese to be had at victoria marche, however i will be parking once and once only in carlton. as sublime said, the parking is the worst. thanks also groverjones for validating the cheese choice, and i'm not craig for validating the desire for absinthe [or for one of those really spesh bottles, anyway.]
so cheese platter it is. platter. that's so '70s. cheese board? cheeses. and perhaps some chocolat if they sell that too.
HOWEVER, while all this is really nice and groovy, i still need an entree.
i was thinking the freshest oysters from prahran market? but then huitres are not symbolic of france. someone mentioned mussels, but none of us are partial to mussels and my sister had a really bad experience of eating about 5 huge bowls of steamed garlic mussels in france simply because she didn't want to offend her french friend who was insisting she eat them. i don't know that she's done a mussel since.
so, please to be providing some suggestions for entree. we could do a salade nicoise or similar, but that would be really boring. especially considering for a few years it was the only thing my sister served on the few occasions we were invited to dinner at her place.
so i say non to the nicoise.
oh, i just had a brain wave.
why not embrace the '70s with vol-au-vents and a cheese PLATTER.
and just in case anyone is going to suggest fondue, i have no equipment so that's out. too much mucking around also, and with cheese for dessert that wouldn't work.
another thought: garlic prawns?