Super Summer Soirée

Baked Ricotta

Summer Soirée Menu

Grilled Lamb Steak over Baby Arugula

Grilled Corn on the Cob

with Mayonnaise, Cayenne, and Parmesan

Baked Ricotta

Salvadorian Red Beans with Herbs and Hazelnut Oil

Grilled Ciabatta

YYY

Vanilla Ice Cream, Rhubarb Jam Parfait

Amaretti Cookies dipped in Chocolate with Cashews

YYY

Vertical Tasting Wild Horse Pinot Noir, 2006 and 2007 

Grilled Lamb Steaks with Herbs de Napa recipe by Michael Chiarello can be found here. Herbs de Napa is a combination of dried rosemary, lavender, fennel, thyme, savory, and bay - an amazing combination with lamb steaks!

"Lamb steaks aren’t in many supermarket meat cases, so you’ll need a friendly butcher to make this dish. But every butcher will know what you mean if you ask to have steaks cut from the top of the leg, using the band saw. It’s the same cut as a ham steak, and like a ham steak, it has a bit of the leg bone in it. Grilled until crusty and medium-rare, these thick steaks make much more satisfying eating than a butterflied boneless leg of lamb. I like to serve them with undressed greens and let the flavorful juices from the meat dress the greens," Michael Chiarello.

Pour accumulated juices over the steak and arugula.

Father Adam grilling by candelabra light...

Tom's excellent idea was to grill corn on the cob, then brush hot corn with mayonnaise, dust with cayenne pepper, and sprinkle with Parmesan.

Chef Allison

The baked ricotta recipe is from Suzanne Goin's Sunday Suppers at Lucques. You can read the recipe straight from this fabulous cookbook, page 186, at Amazon here. The baked ricotta is from her Summer Menu collection made with fresh whole milk ricotta, olive oil, and herbs.

Salvadorian Red Beans are cooked until tender with a couple bay leaves and smashed garlic cloves. Drain off any water. Sauté a generous amount of minced garlic and shallot in olive oil. After about a minute or two, add the beans and heat through. Add lots of minced fresh herbs; we used parsley, basil, chives and a minced jalapeño pepper. Finish with a drizzle of hazelnut oil and sea salt to taste.

Wild Horse Winery & Vineyard

2006 and 2007 Central Coast 

California Pinot Noir 

2006 

Aromas of seasoned wood, rose petals, dried cherry, and alpine forest floor, with flavors of pomegranate and Asian spices, with a rich lingering mouthfeel. A versatile wine, this Pinot Noir complements meals of salmon, lamb, poultry and grilled vegetables. $25

2007 

Aromas and flavors of bright raspberry, ripe strawberry, and dusty spices leading to a rich, juicy, well-balanced mouthfeel. A food friendly and very approachable wine, enjoy this Pinot Noir with baked penne, roasted vegetables or pork short ribs. $25

(tasting notes from their website)

Consensus: We all found the 2007 to be a more lively, bright, fruity, and overall a more enjoyable wine paired with our summer meal. Thank you to Father Adam and Kirk for bringing the wines!

"I like this baked ricotta warm and slightly underbaked to a soft, creamy consistency. Avoid the grainy, flavorless commercial ricottas from the supermarket, and seek out a fresh artisanal version. Bake the cheese in a Spanish style cazuela or small attractive casserole and serve it at the table so your guests can help themselves," Suzanne Goin.

Dessert

Layer vanilla ice cream and confiture de rhubarbe in small clear parfait glasses. This delightful complex green jam was one of my souvenirs from our trip to Paris. Having fallen in love with rhubarb jam, it is now on our list to make from scratch. Perhaps you have a recipe to share?

Lauren dipped amaretti cookies in melted chocolate and chopped cashews, which were served with the parfaits. 

Consensus: We all agreed that this was one super summer meal! 

YYY

Thank you to my dear friends and excellent cooks:

Father Adam, Allison, Kirk, Tom, and Lauren

It is always an adventure and great fun to cook with you!

Brie - Cheese of the Month

Baked Brie in Fillo Dough with Assorted Preserves

Serve with Fresh Fruit 

Brush ramekins with melted butter. Cut thawed fillo into strips, brush lightly with butter. Place in ramekins in a star pattern. 

Crafted in Normandy, Ile de France Brie is made from the fresh pasteurized milk of grass fed cows. 

Fill the bottom of the ramekin with this delicious cheese, some fruit preserves of your choice, and more cheese on top.

Here we used homemade pomegranate jelly compliments of my dear neighbor, Grace. Other flavors in this batch included apricot jam, fig jam, and mixed berry jam.

Manufactured since the 8th century, it is often referred to as the King of Cheese. Brie was popular among French royals, one of whom – King Louis XVI – allegedly requested it as his last meal. In 1936, Ile de France Brie was brought to the United States aboard the first refrigerated ocean liner.

We used all purpose pastry dough sheets made from organic white wheat flour.

These days, many varieties of Brie are produced all over the world. The rich, creamy Ile de France imported Brie from the Normandy region which is handily available here in the US, should not be confused with cheese of AOC designation from the Brie region, Brie de Meaux and Brie de Melun which are not legally available in the US as they peak before the 6o day aging requirement for raw milk cheese. Next visit to France, "True Brie" will be atop the tasting list! 

Cut off extra long ends of the dough, draw up over the top to make a loose flaky cap. Brush top of dough with a little more melted butter.

Bake until the fillo is golden brown.

Gently remove baked brie from the ramekin, serve warm, dusted with powdered sugar with assorted fresh fruit on the side. 

Dorado, Baja Camping Style

I hadn't made this in a long time. Dorado (aka mahi mahi and dolphinfish) fell off my radar. Too bad, fresh dorado is fabulous. It has a sweet mild flavor similar to swordfish, firm texture with large moist flakes. Our local Bristol Farms was featuring wild-caught dorado from the Pacific waters off the coast of Baja California, Mexico that had just arrived. 

Several years ago my then-husband and I took a road trip in our camper down the Baja peninsula of Mexico. I recall grilling the fresh-caught dorado and loving the preparation. (remember this, Gar?)

It is great for camping because it requires few ingredients:

1. Bring canned pineapple slices in heavy syrup and white rice, olive oil, salt and pepper with you on your camping trip.
   
2. Pick up fresh spring onion and Mexican lime and serrano chile pepper locally.
   
3. Catch a dorado.

Dorado can rate good or bad on the sustainability chart depending how it is fished. Bristol Farms' buyers are meticulous in purchasing only the highest quality seafood. Dorado that has been fished by longlining should be avoided due to accidental bycatch of sea turtles and seabirds.

Marinate dorado filets in the syrup from the canned pineapple for about 1 hour. Drain off the syrup then drizzle the fish with olive oil and season with salt and pepper. Grill the fish, over high heat, turning once, until the flesh is just opaque.

Meanwhile toss spring onion and serrano with olive oil. Grill them, and pineapple rings straight from the can. Serve with fluffy white rice and Mexican limes. Happy camping!

Even if you don't plan on camping in Baja anytime soon, 

do try this on your backyard grill!

Muy Sabroso!

French Bistro Lunch, Happy Bastille Day!

Allard Restaurant has been serving traditional old-time bistro fare on the Left Bank since the 1930's. Once, one of the greatest gourmet restaurants in Paris, the menu doesn't change, except for daily specials and it is as good ever. On our trip to Paris, we thoroughly enjoyed eating at some of the modern cutting-edge restaurants, but it was also a treat to dine on the classic bistro foods including escargots, frisée lardons salad, filet de beouf, gratin dauphinois, duck with olives, and roasted Bresse chicken with potatoes at Allard. The place is lively, authentic, well-worn and legendary! The old-fashioned décor, especially the zinc bar once a gathering spot for celebrities, is especially charming.

Bastille Day is the French national holiday, celebrated on July 14th. It is called Fête Nationale in official parlance, or more commonly le quatorze juillet. It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. 

from wikipedia

Alas, no room for cheese or dessert, for dinner will be at Pierre Gagnaire.

Owner and pooch leave Allard quite satisfied...

Happy Bastille Day!

Butter Lettuce Salad, Smoked Salmon Rosettes

Butter Lettuce

Shell Pasta

Thin Asparagus and Petite Peas

Tarragon, Basil, Italian Parsley

Dijon Vinaigrette

Crumbled Feta

Smoked Salmon Rosettes

Cook frozen petite peas in boiling water with salt for about 3 minutes. Add thin asparagus spears and cook for one minute longer. Drain then shock in an ice bath.

Tarragon, Italian Parsley, and Basil

Jacques Pepin's Vinaigrette in a Jar:

2 tsp chopped garlic

3 Tbs Dijon-style mustard

1/2 tsp salt

1/4 tsp freshly ground pepper

1/4 c red or white wine vinegar

1 c extra virgin olive oil

I also add 2 tsp minced shallot. 

Put all ingredients in a jar, screw on the lid, and shake very well.

Toss torn butter lettuce leaves with cooled cooked pasta shells, peas and asparagus, lots of chopped fresh herbs, and Dijon vinaigrette.

Serve with crumbled feta and smoked salmon rosettes made by slicing the smoked salmon into strips with one end thicker than the other. Roll the thick end towards the thin end to make a rosette.

Pretty. Summer. Salad.

Fried Hood Canal Oyster, Two Ways

Fried Oyster Taco

Fried Oyster Po' Boy

Hood Canal Oyster

These beauties are from the cold clean waters of the Hood Canal in Washington State. The species, Pacific (Crassostrea gigas), was originally imported from Japan and has been farmed in Washington since the beginning of the last century.

When shopping for your oysters to make tacos or po' boys make sure to buy extra, so you can enjoy these delicious, firm, slightly salty, meaty oysters au naturel as well. The Oyster Guide, a terrific oyster resource, describes the flavors as reminiscent of lettuce and lemon zest.

Take the freshly shucked oyster and dust with flour, dip in a beaten egg, then coat with panko breadcrumbs. Fry in canola oil over medium high heat until golden brown, turning once. Transfer to a paper towel and season with a little sea salt.

Top warm corn tortillas with shredded cabbage, cilantro, and small dice white onion, a sprinkle of salt. Top with the hot crispy fried oyster, a squeeze of lime, and a drizzle of ají amarillo crema. 

Two Sauces: Ají Crema and Ají Mayonnaise

The ají amarillo is a yellow Peruvian pepper that is simultaneously hot and fruity. This pepper and fried oysters make a great flavor combination. For the taco, mix ají amarillo salsa with Crema Mexicana.

The sauce for the po' boy is made by blending ají amarillo salsa with mayonnaise. Spread on both sides of a sliced French roll, top with lettuce and tomatoes and fried oyster. Pickles are a good addition too.

In New Orleans around 1900, the precursor of the Po' Boy sandwich was called La Mediatrice (the peacemaker) as a man who might have stayed out too late at night would bring fried oysters on a buttered French roll home to appease his not-so-happy wife. "Look honey, don't be mad, I brought you some fried oysters!" 

V

Overlooking the hotel's marble courtyard and garden, Le Cinq restaurant is tastefully fine and luxurious, dressed in grey and gold. The tablecloths, china and silver were all created specifically for this legendary hotel built in 1928.

The menu draws upon classic French culinary techniques and also embraces newer, lighter cooking styles, incorporating the freshest regional ingredients.

Welcome to Four Seasons Hotel George V Paris! Come walk with us as we arrive at Le Galerie.

Our perfect, intuitive service began when we were led, not to our table, but to sit and relax on couches and comfy chairs in the reception area. Champagne started to flow and little cloth baskets of fried calamari and shrimp appeared. Before the baskets were empty, another would arrive, so we only nibbled on the morsels when hot.

Don, and Kristy with her personalized menu, "Happy Birthday Kristy"

Les Fleurs

Fleur de Four Seasons George V

One can smell flowers upon entering the hotel. The bold floral statements set against classic architecture create a look that is the signature of Four Seasons Hotel George V Artistic Director, Jeffrey Leatham.

Jeff Leatham dresses the grande dame of avenue George V in an abundance of fresh blooms. Nine thousand are shipped in from the Netherlands each week!

LE  CINQ

Table d’hôte

After enjoying our Champagne, we are escorted to our table for eight which is separated from the main restaurant room by an amazing arrangement of Jeff Leatham's flowers. On the table, the hydrangea centerpieces with scattered white rose petals were breathtaking. 

The china is gorgeous. The woman with angel cameo in the center of the platter mirrors the large medallions on the walls of the elegant dining room. 

amuse-bouche

les vins

Champagne Diebolt Vallois Blanc de Blanc

Puligny Montrachet 2006 Domaine Carillon

Vosne-Romanée 2006 Domaine David Duband

Riesling Lieser, Niederberg Helden Spatlese 2004, Weingut Schloss Lieser

entrée
morilles et asperges d'Argenteuil

Morel mushrooms and white asparagus,

Creamy risotto Acquerello with Méréville watercress,

Gravy juice / St Yrieix bacon, delicate licorice

foie gras de canard des Landes

Fresh duck foie gras from the Landes region,

roasted with black Sarawak pepper, braised rhubarb

Gariguette strawberries with elderberry juice

 

poularde de Bresse

Farm hen from the Bresse region "Excellence Miéral"

Served in a casserole dish with verbena / candied lemon baby carrots

With fresh curcuma / slow simmered sorrel

salades de saison mélangées

Seasonal green salad with truffled vinaigrette

sélection de nos Maîtres fromagers

Pierre Sauvager and his delightfully convivial team provided the most impeccable, flawless service. Merci beaucoup Pierre!

Under the direction of:

Eric Briffard, Chef des Cuisines

Thierry Hamon, Chef Sommelier

Eric Beaumard, Directeur de Restaurant

les desserts

le gâteau d'anniversaire

Joyeux anniversaire dear Kristy!

le chariot de desserts

mignardise

Dessert heaven began with a red fruit Vacherin with tangy lemon meringue, and the wild strawberries in crystallized verbena candied rhubarb, a unique intriguing basil verrine, and many more! Next came Kristy's birthday cake, a chocolate napoleon George V style. We all agreed that this was the most extraordinary birthday cake. After that, the dessert cart arrived, with a dizzying assortment of small sweet bites, and a necessary espresso.

un petit cadeau

Additionally, we were each given a box of candies to take with us. I brought mine home with me, and reminisced about the most exquisite dining experience ever while I savored these candies days later in Los Angeles. I will not soon forget the powerful aroma of strawberries wafting from the foie gras course, nor the heady bouquet of truffles emanating from what looked to be a simple green salad, and was anything but. This entire meal was masterful...

A most sincere and heartfelt thank you to Don, le frère le plus généreux au monde, the most generous brother in the world, for hosting this grand luxe experience. And to my dear sister-in-law, I'm so glad I could join you in Paris to help celebrate your 40th! Love you both.

LE CINQ

V

une légende parisienne

Sweet Land of Liberty!

Hot Dog with Mustard, Relish, Onions

Assorted Pickles

Potato Salad with Hard Boiled Egg

Chile con Carne with Onions and Cheese

Ronald Reagan Hybrid Tea Rose

Happy Independence Day!