I’ve been neglecting my blog for at least a few weeks now – I blame my recent Kindle purchase and Stieg Larsson’s Trilogy
Pan Seared Salmon with Sautéed Snap Peas and Cauliflower Purée
Pan Seared Ahi Tuna with Sautéed Snap Peas and Cauliflower Purée
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Today Jeff and I celebrated our 4th wedding anniversary. On Saturday we’ll be dining at Le Bernardin, but tonight we enjoyed a perfect evening at home together – Jeff cooked a wonderful dinner and we indulged in one of our favorite bottles of wine, Peter Michael Ma Belle-Fille Chardonnay.
We started with some cheese…
…and some meat.
Our favorite cheese accoutrements – honey and fig jam.
And we opened a bottle of 2007 Peter Michael Ma Belle-Fille….
…this wine is delicious, each sip is full of layered flavors.
And for dinner, Jeff made roasted cauliflower…
…corn and chorizo…
…which garnished the salmon with reduced balsamic vinegar and mashed yukon gold potatoes.
A wonderful night with my wonderful husband.
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First things first – Jay and Sarah, thank you so much for your hospitality!
The food was amazing and we had a great time!
Let’s see, where to start…. a wonderful cheese and meet spread!
Cheese & Meat
Returning from a week long trip to Seattle, Jay personally carried back chanterelle and porcini mushrooms, halibut cheek, and salmon – as you can imagine, we were thrilled to participate in a dinner starting with such amazing ingredients. Our dinner was a collaboration of cooking efforts – definitely one of the best ways to enjoy an evening.
Butter Lettuce Salad
~with goat cheese, toasted almonds, cranberries, and honey mustard dressing~
Halibut Cheek Soup
~halibut cheek, chicken stock, paprika, garlic, bread cubes~
Sauteed Chanterelle and Porcini Mushrooms
~Jay brought these fresh mushrooms back from Seattle. They were absolutely amazing. You just can’t get mushrooms like this in New York.~
Sauteed Brussel Sprouts Two Ways
~(1) with pancetta and aged balsamic vinegar (2) with anchovie butter and sugar in the raw~
Farro Risotto with Vegetables
Grilled Salmon with Crusted with Lemon Mayonaise and Panko
~We got to witness Jay meticulously prepare the salmon fillet and then grill it to perfection.~
And for desert…
Quince Turnover
Blue Cheese and Pear Tart
Halibut Cheek Soup
Chanterelle & Porcini Mushrooms
Butter Lettuce Salad
Brussel Sprouts
Brussel Sprouts
Farro Risotto
Salmon personally carried from Seattle
Deboning the salmon
Grilled Salmon
Quince Turnover
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