- Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps
- Served cold
- Salad of: Tomatoes, Avocado, Asparagus, Scapes, Cilantro, Balsamic Reduction and Parsley Oil
- Rib-eye Steaks with Rice and Sautéed Spinach on Sauce Bordelaise
- Salad of Fresh and Candied fruits
Because of my annoyance with the presentation that I've not managed at any of the dinners yet, I feel the need to cut down on the volume of courses and focus a little on how they look. Also I'm feeling lazy - and can't come up with a second listing that isn't particularly contrived feeling to me. Also, additionally, I think that this listing smacks of early summer.
I... I vote for number 1.
ReplyDeletebut there are no numbers...
ReplyDeleteI vote for the steak dinner.
ReplyDeleteI vote for voting for food.
ReplyDeleteThen we're agreed. Good.
ReplyDeleteJust wanted to let y'all know I'll be bringing a friend along. Her name's Thea and she loves artery-clogging stuff as much as I do. :)
ReplyDeleteThis stuff isn't as artery clogging as usual, unfortunately - I guess...
ReplyDeleteDo we get to request recipes? If so, I want the soup, please.
ReplyDelete-3 1/2 cups english peas (shucked - 3lbs in the shell) blanch until tender in a large pot (7 qts water + 1 cup sugar) in small batches, then chill in an ice bath
ReplyDelete-1/4 cup water
-1/4-1/2 cup vegetable stock, mix in blender with peas and some water (to texture) and blend till smooth. Force through a fine mesh strainer or tamis.
1/4 cup white truffle oil, mix in after you've strained the soup
-salt and white pepper to taste
-top with parmesan crisps
consequently I would also recommend buying the French Laundry Cookbook
Additionally English Peas are an early summer thing, so either you get them now or wait till next year - as the season wears on the flavor of the peas will wane.
ReplyDelete