{"id":920,"date":"2006-10-21T04:55:58","date_gmt":"2006-10-21T04:55:58","guid":{"rendered":"http:\/\/www.mrsglaze.com\/2006\/10\/21\/the_chacuterie_\/"},"modified":"2006-10-21T04:55:58","modified_gmt":"2006-10-21T04:55:58","slug":"the_chacuterie_","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/the_chacuterie_\/","title":{"rendered":"The Chacuterie Plate"},"content":{"rendered":"<p>I don&#8217;t have a lot of time on my one day off from the 3-star restaurant I cook at to make fancy meals and I find myself craving simple dishes that are healthy. I love chaucterie for lunch. Thinly sliced cured meats, small cornichon pickles, pat\u00e9, a selection of cheese served with a big basket of sliced baguette and butter.  To me, the chaucterie assiette is very French and I often order it at bistros \u2013 when I have time to go to bistros \u2013 <em>oh la vache<\/em>!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/msglaze.typepad.com\/paris\/P1030348.JPG\" onclick=\"window.open('http:\/\/msglaze.typepad.com\/paris\/P1030348.JPG','popup','width=2560,height=1920,scrollbars=no,resizable=yes,toolbar=no,directories=no,location=no,menubar=no,status=yes,left=0,top=0');return false\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/msglaze.typepad.com\/paris\/P1030348-tm.jpg?resize=400%2C300\" height=\"300\" width=\"400\" border=\"1\" hspace=\"4\" vspace=\"4\" alt=\"P1030348.JPG\" title=\"P1030348.JPG\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>I experimented with different smoked salmons (white from Bretagne and pink from Ireland), procuitto ham, coppa, and comt\u00e9 fromage. The salad is just plain ol&#8217; salad with a basamic vinagrette (1 T vinegar, 3 T olive oil) with diced veggies I found in the fridge. <em>C&#8217;est facile, non<\/em>?<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/msglaze.typepad.com\/paris\/P1030330.JPG\" onclick=\"window.open('http:\/\/msglaze.typepad.com\/paris\/P1030330.JPG','popup','width=2422,height=1628,scrollbars=no,resizable=yes,toolbar=no,directories=no,location=no,menubar=no,status=yes,left=0,top=0');return false\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/msglaze.typepad.com\/paris\/P1030330-tm.jpg?resize=400%2C268\" height=\"268\" width=\"400\" border=\"1\" hspace=\"4\" vspace=\"4\" alt=\"P1030330.JPG\" title=\"P1030330.JPG\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>For another variation try it as an appetizer served on little blinis. I made variations with goat cheese, comt\u00e9 cheese, blue cheese, cured meats, smoked salmon, figs, and veggies. Really beautiful, colorful, and simple.<\/p>\n<p><!-- technorati tags start --><\/p>\n<p style=\"text-align:right;font-size:10px;\">Technorati Tags: <a href=\"http:\/\/www.technorati.com\/tag\/appetizers\" rel=\"tag\">appetizers<\/a>, <a href=\"http:\/\/www.technorati.com\/tag\/chacuterie\" rel=\"tag\">chacuterie<\/a>, <a href=\"http:\/\/www.technorati.com\/tag\/fromage\" rel=\"tag\">fromage<\/a>, <a href=\"http:\/\/www.technorati.com\/tag\/salmon\" rel=\"tag\">salmon<\/a><\/p>\n<p><!-- technorati tags end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I don&#8217;t have a lot of time on my one day off from the 3-star restaurant I cook at to make fancy meals and I find myself craving&#8230; <a href=\"http:\/\/www.amyglaze.com\/the_chacuterie_\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-920","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-eQ","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=920"}],"version-history":[{"count":0,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/920\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=920"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}