Ladies and gentlemen, for New Year's Eve this year, I reserved my guests a meal worthy of the best restaurant tables (in all modesty). I can resist not envy you the chance to share.
First, for appetizers, I opted for spoons filled quickly and in large part with the remains. Above, you see, then seasoned with square molds fresh tomato, chilli and parsley. Then, on the right you can see strips of smoked salmon marinated with lemon, pink pepper and dill. Finally, on the left are slices of beef carpaccio marinated in olive oil, balsamic vinegar, with raisins, pine nuts, Parmesan and fresh basil. All washed down with champagne, of course. If mussels were disappointing, the rest worked well, although the carpaccio deserved to be more pointed.
I had also provided small dishes of shrimp with spices (pepper, tandoori and curry spices), tomato and olive oil. Not bad, but quite spicy. If like me, you like chili, it's pretty gratifying.
One of my guests had supplemented these dishes with blinis Tarama and tapas. We must say we like the hearty appetizers, for my home!
For input, I concocted a tartare of Saint-Jacques, vanilla oil, not bad at all. I prepared my vanilla oil yesterday, with the cooking juices from mussels, olive oil, lemon, pepper and vanilla seeds, and I left it to marinate for more than 24:00. The result was pretty convincing, flavored with hope and light. I mixed the diced tomato Saint-Jacques and I served on a bed of lettuce seasoned with the famous oil.
For the dish I made back in a pan of onions and carrots in a vinegar wine I let it evaporate. Then I added red wine and bouquet garni, with salt and pepper and I let it simmer for an hour. The apartment smelled into the hallway, but it was fact! I added a few spoonfuls of veal stock to the mixture and I continued cooking for another hour. This long preparation was intended only as a basis for the sauce on my meat: deer nuts. I returned the pieces in olive oil and butter on each side, and I then keep warm. To complete my sauce, I added the squares of dark chocolate bodied blend. I served it all with a puree of celery and my dish was a resounding success, largely thanks to the quality of meat from my butcher.
With this amazing meat tenderness, I left my personal cellar Monbrison a magnum of 2004 that I had as a gift a few years earlier and I must say that no one was disappointed at the marriage of wine with this dish!
To finish this eve, I prepared a red fruit jelly with cream of coconut to me personally a bit disappointed, but less than I had imagined. It was essentially prepared with syrup house of blueberries, pomegranate and blackcurrant (and gelatin, of course). Once the mixture has become stronger, I just added over a mixture of milk and coconut cream that I made a little heat with cornstarch and sugar.
And the best in this story is that these dishes were either very expensive or very complicated to do. The whole thing is to have the time, some energy and really wanted to regale his guests! I
wish you all a happy new year 2011.
0 comments:
Post a Comment