Todays post was a challenge to myself. I have become hooked on the cable program AFTER HOURS WITH DANIELon MOJO HD. Daniel Boulud, chef/owner of Daniel's and Cafe Boulud in NYC, cooks with other chefs he admires at their restaurants and hosts a dinner after the restaurant has closed for the night. There is always an eclectic mix of about 7 or 8 celebrity guests invited to the after hours dinner. I have watched a stretch of programs filmed at restaurants in L.A. and most recently in Miami. The program that led to today's post took place at Michael's Original Food & Drink in Miami. The chef/owner roasted a fish in his wood-burning oven that was caught that morning in the Atlantic. What Daniel made was a terrine of game birds and foie gras, enclosed in a pastry crust. It must be the baker in me, but I was so taken by the beauty of the molded terrine into which Daniel jammed a bunch of fresh rosemary, I couldn't stop thinking about it. And since I fortunately happen to have the same French mould as the one Daniel used, I decided to attempt my own version of a terrine. Not having the fresh game birds or the foie gras, I roasted sweet peppers and layered them inside the all butter pastry with smoked ham, slices of Swiss Emmenthal cheese and blanched spinach. I was pleased with the beauty and taste of my efforts and as soon as the weather warms and we begin our months of dining outdoors on the patio with friends, I will be baking another.