Standard Posted by Alan Posted on January 2, 2011 Posted under Dinners & lunches Comments Leave a comment New Year’s Eve 2010 "Succotash" of black-eyed peas, corn and grape tomatoes with fennel puree, clover and tarragon vinaigrette Parsnip veloute with curry, creme fraiche and Tobiko caviar Cassoulet Advertisements Like this:Like Loading... Related Cassouletcurried parsnip soup Post navigation ← Eating out for New Years? Avoid the bacteria. . . Mid-season (sort of) thoughts → Leave a Reply Cancel reply Enter your comment here... Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Google+ account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) w Cancel Connecting to %s Notify me of new comments via email.