Its Spring and I have an itch to cook up a storm. We invited a couple of our friends over, who appreciate worldly flavors and cuisines. First we started with Endive stuffed with Marinated Goat Cheese. I marinated the goat chees with olive oil, herbs, garlic, salt and pepper. Below is the fish course. Baked Salmon with Green Goddess Sauce, which was made with Tarragon, Chives, Parsley, Horseradish and a bit of mayo. The fresh herbs and horseradish really made that sauce pop! A delight in the mouth.
I served radishes and baby endives braised in garlic and white wine on the side of the fish. If you have never tried them braised, try it. I would suggest just picked fresh radishes, organic of course, then slice them down the center. Braised in the wine takes away the bitter taste in the greens and gives them a buttery smoky flavor.
For the main entre I served Coq Au Vin, which is the classic Stewed chicken in red wine. It was outstanding. But the best was my Crème Brulee, I can't believe I didn't take a picture of it because they were gorgeous! Sunny yellow with perfectly charred sugar on top with raspberries on the side. Fantastic experiment. I never made it with duck eggs before. And I also made a quiche with fresh spinach, bacon and Gruyere, just to have for quick bites. I make one about every two weeks. Quiche is great fro breakfast or a quick lunch at work.
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