December 20, 2011

Home Cooking

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Sea bass, spinach, creamy parsnips, vanilla-saffron reduction

Did some cooking this with my brother and his wife in town this weekend. Saturday night we made a few courses and drank some really nice wines. The sea bass above and the beet salad below were riffs on recipes from The French Laundry cookbook. We made some other tasty stuff, too.
We started with truffle butter and Parmesan popcorn with a the terrific N.V. Agrapart Les 7 Crus Blanc des Blancs Champagne.
I also made a Le Bernadin-style Tuna Carpaccio with Foie Gras. As you can see, I got the Foie from D'Artagnan. 
Foie medallion spread thin and topped with tuna pounded paper thin.
This dish is really decadent. It was incredible again. Though, to my brother's point, I should have gone with Foie without truffles as the truffles totally overpowered the delicate flavor of the tuna.
This red and golden beet salad with goat cheese and balsamic reduction is always tasty.

We drank some wine, too...it was a good Saturday...
1996 Maison Louis Jadot Vosne Romanee Les Petits-Monts; 1996 Domaine Lambrays Clos des Lambrays; 2005 Michel Neillon Chassagne Montrachet 1er Les Champgains

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