Taste With The Eyes: A Holiday Meal Extraordinaire

1.01.2009

A Holiday Meal Extraordinaire

Our friend Susan hosted this event on the first night of winter. It kicked off our fabulous holiday season and it was also the first night of Hanukkah. Last week I wrote about how we spent the day preparing the food together and shared the recipe for the decadent tartiflette.

Susan's Christmas decorations and Santa collection are amazing. And her dining table is jaw-dropping gorgeous! It was a pleasure to spend such a lovely evening amidst beautiful surroundings with my family and charming delightful friends, both old and new.

Susan presented Don and Kristy with an elegant Menorah. Here, they recite the blessing in Hebrew. The shamash candle (servant light) is lit, then it is used to light the other candle on this first night of Hanukkah.

The significance of Hanukkah and the Menorah:

The Jews had lost their religious freedom. In a rebellion led by the Maccabees, the Jews regained their freedoms and cleansed and rededicated the Temple around 165 BCE. The Jewish festival of Hanukkah, also known as the Festival of Lights, celebrates the Maccabees' victory and the Temple's rededication. The Hanukkah Menorah, with its eight candles plus the shamash, is lit to commemorate the one-days-worth of pure oil that miraculously lasted for eight days keeping the Temple lights burning until new oil could be obtained.

Let's Eat!

Mussels with Pernod and Crème Fraîche

I sautéed sliced leeks and celery in butter, added white wine, thyme and bay then reduced. Later this mixture was transferred to a large pot with more wine, brought to a boil, then 5 lbs. PEI mussels were added. When the mussels open they were removed to the serving bowls and the sauce finished with a 1/2 c. Pernod, 8 oz. of crème fraîche and lots of chopped parsley, salt and pepper to taste. Ladle the hot broth over the mussels. Serve with toasted French baguette.

The distinctive flavor of Pernod is created through a combination of star anise, fennel, parsley, chamomile, coriander and several aromatic herbs and plants. Pernod adds another dimension to this mussel broth. I look forward to cooking with it more often, specifically in vegetable and fish dishes. For interesting information on cooking with Pernod please visit here.

Chèvre Chaud, Green Salad, Dijon Vinaigrette

Filet Mignon Chausseur

Tarragon Horseradish Crème

Carottes de Bébé avec du Miel

Tartiflette

Vol-au-Vent filled with Vanilla Yogurt

Quince, Pear, and Orange in a Cinnamon Syrup

I would like to extend a heartfelt thank you to Susan for her friendship, generous hospitality, delicious meals, the laughs and the good times. We look forward to spending more time together in 2009.

I hope you all had wonderful holidays. Wishing you an abundance of love, friendship, peace, health, prosperity and happiness at the New Year and always.

Julia Child Quotes - TOUJOURS BON APPETIT!

“You should never apologize at the table. People will think, ‘Yes, it’s really not so good.'"

"In France, cooking is a serious art form and a national sport."

"It's easy to get the feeling that you know the language just because when you order a beer they don't bring you oysters." Paul Child on speaking French

"I was 32 when I started cooking; up until then, I just ate. "

"Life itself is the proper binge."

"It was a Morsel of Perfection."

"I was in pure, flavorful heaven at the Cordon Bleu."

Julia Child sees herself on TV, July 1962, she saw room for improvement, and still she can say it was fun : "There I was, in black and white, a large woman sloshing eggs too quickly here, too slowly there, gasping, looking at the wrong camera while talking too loudly and so on...But it had been fun."

She has her own opinions on kitchen equipment: "Clairborne sniffed at our use of a garlic press, 'a gadget considered in some circles to be only one cut above garlic salt or garlic powder.' I happened to like garlic presses..."

Understanding Julia's captivation by French food: "This is the kind of food that I have fallen in love with: not trendy souped-up fantasies, just something very good to eat. It was classic French cooking, where the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, 'Food that tastes of what it is.' "

"You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always." Julia's instructor, Chef Bugnard at Le Cordon Bleu

"Oh, 'crise de foie,' that French sole was so delicious!"

Julia's passion comes through loud and clear as she describes a fish dish: "La Truite's true glory was the Sole a la Normande, a poem of poached and flavored sole fillets surrounded by oysters, and mussels, and napped with a wonder-sauce of wine, cream, and butter, and topped with fluted mushrooms. 'Voluptuous' was the word. I had never imagined that fish could be taken so seriously, or taste so heavenly."

Julia's unique way with words, on Crepes Suzette: "The creature named Suzette may or may not have been the mistress of the Prince of Wales, but whoever she was, she long ago inspired a magnificent dessert that is still one of our favorites."

"I am probably one of the few people around who saw the real Caesar Cardini making his salad. I was about 9 when my parents took me to his restaurant in Tijuana. They were so excited when big jolly Caesar himself came to the table to make the salad. And it was dramatic: I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over."

"With a handsome package such as Jacques's, you can neatly cut the top open at the table with a pair of scissors..." Julia on Salmon en Papillote

"There's no reason to be intimidated by the idea of making pâté. You can just think of it as meat loaf."

From Julia's dear friend Jacques Pepin, "You are what you cook."

"Understanding egg yolks will make you a master of hollandaise sauce."

Julia encouraging us not to be intimidated: "When you know how to saute your meat so it browns rather than steams, you're cooking. What's difficult about that? You heat the pan, you dry the meat, you don't crowd it into the pan, and you're browning it. Is that difficult?"

Food Quotes

"Ask not what you can do for your country. Ask what's for lunch."

Orson Welles

"Tell me what you eat, and I will tell you what you are."
Anthelme Brillat-Savarin

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
Charlie Trotter

"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "
Thomas Keller

"I love to make people happy."
Wolfgang Puck

"Fish sauce is to Vietnamese cooking as olive oil is to Italian."

The Little Saigon Cookbook by Ann Le

"I wish, I wish lunch could last forever...waiter, bring us one more bottle of wine..."

Jimmy Buffett

"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
Emeril Lagasse

"Gordon Ramsay makes me laugh because he knows that I'm not a chef."
Nigella Lawson

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
Mario Batali

"I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food."
Robert Mondavi

"No one who cooks, cooks alone. Even at his/her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers."
Laurie Colwin

"Food is a central part of our lives. It provides the body with fuel and raw materials for maintenance, growth, and repair. It draws together family and friends, anchors celebrations and rites of passage, and sometimes soothes the soul."
Ethan Becker