This week's project along with the eggplant parmesan, deviled eggs, and Nigella's Chocolate Peanut Squares, and daily meal preparation started with Thomas Keller's pig's trotter recipe from the Bouchon cookbook. I had not made anything from the book since I got it a couple of months ago. It has just been too hot. I picked up the hocks on Monday and started the cooking and assembling the recipe on Tuesday afternoon with having it tonight in mind, it was suggested that 3-5 days was a good time to let it set up.
I finished it up this evening for dinner. Wow! This is rich, my tongue is still coated from this. I cut thinner slices than he suggested and served us each 3 slices and it was too much. My girls (dogs) got a treat that they were not expecting...after breading and frying the portions and I only cooked half, it was more than either of us could eat and it won't keep. I have half a loaf left and will freeze for another time. Was it time consuming to do? Yes! was it worth the time? Yes! How much time did I give this with making the sauce and everyting else? Don't ask.
I might work the dish into a giurmet club bistro dinner with the Keller French Onion Soup to start and I have to think about the rest of the menu. I will be making it again.