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A Birthday Dinner
Feb. 18th, 2018 11:36 amWhat do you get for the loved one who has everything (other than More Keyboards) and is not a stuff-ist? Well, if he's a foodie, you can make him a really nice dinner.
I was down with Yet Another Sinus Yugh for the latter half of this week, which put a serious crimp in my preparation plans, but I was well enough yesterday morning to scramble around doing all the shopping. I admit, I ended up taking the car down to Fairway; I feel terrible about this, but if they are going to shut off the 1 train all weekend... *snarl*
So, the menu:
Entrée
Tuna Tartare with Sesame
served with Juvé y Camps brut rosé cava
Main Course
Navarin Printanier (and fresh baguette)
served with 2010 Château Talbot (Bordeaux, Saint-Julien)
Dessert
Chili-Chocolate Hot Pots
...was supposed to be served with port, but I forgot to get some, and it turns out the cava went amazingly with it.
There was also supposed to be a cheese course afterwards, but we were full. So, cheese tonight, I guess?
I made the recipes exactly as they stand, with the following exceptions:
* I only used 1/4 lb. of tuna in the tartare, but made the full amount of dressing.
* Also I got microgreens specially from the farmers' market to serve the tartare on, and then completely forgot to use them. -_-
* You will note the chocolate hot pot recipe is not itself chili-chocolate. I added a hearty double-shake of cayenne and cinnamon to the melted butter/chocolate, and this worked well.
* You can't get the small white onions that Julia wants at this time of year, so I got regular white onions and chopped them into 1" chunks.
I started cooking at noon and we sat to eat at 4:30; I was working pretty solidly the whole time, but not frantically, and I did have time to dress the table nicely and wash-up-as-I-go and other niceties of that sort.
I was down with Yet Another Sinus Yugh for the latter half of this week, which put a serious crimp in my preparation plans, but I was well enough yesterday morning to scramble around doing all the shopping. I admit, I ended up taking the car down to Fairway; I feel terrible about this, but if they are going to shut off the 1 train all weekend... *snarl*
So, the menu:
Entrée
Tuna Tartare with Sesame
served with Juvé y Camps brut rosé cava
Main Course
Navarin Printanier (and fresh baguette)
served with 2010 Château Talbot (Bordeaux, Saint-Julien)
Dessert
Chili-Chocolate Hot Pots
...was supposed to be served with port, but I forgot to get some, and it turns out the cava went amazingly with it.
There was also supposed to be a cheese course afterwards, but we were full. So, cheese tonight, I guess?
I made the recipes exactly as they stand, with the following exceptions:
* I only used 1/4 lb. of tuna in the tartare, but made the full amount of dressing.
* Also I got microgreens specially from the farmers' market to serve the tartare on, and then completely forgot to use them. -_-
* You will note the chocolate hot pot recipe is not itself chili-chocolate. I added a hearty double-shake of cayenne and cinnamon to the melted butter/chocolate, and this worked well.
* You can't get the small white onions that Julia wants at this time of year, so I got regular white onions and chopped them into 1" chunks.
I started cooking at noon and we sat to eat at 4:30; I was working pretty solidly the whole time, but not frantically, and I did have time to dress the table nicely and wash-up-as-I-go and other niceties of that sort.
