Friday, January 11, 2008

I can't believe I haven't gotten around to posting the menu for the New Year's Eve dinner I made:

Fête de la veille de nouvelle année 2008
Chez Arthur et Bernard
Aves ses très chers amis Jimmy et Aggie

Hors d’oeuvres:
Rillettes de canard
Olives de Grèce
Amandes Marcona d’Espagne
Arachides “Emmenez-moi à l’ancienne Virginie”

Soupe aux petits pois et laitue de romaine avec son coulis de poivres rouges

Risotto au vin et radicchio à l’italien sur sa purée de carottes

Saumon poché avec sa sauce de safran
Asperges au gratin
Purée de céleriac

Sorbet de pomme vert

Soufflé aux épinards

Coups de hache d’agneau frites à la mode de Parme
Flageolets verts
Fenouil grillé

Assiette de fromage

Gateau simple aux poires avec sa glace “La surprise de Bernard”

Roughly translated:

Hors d’oeuvres:
Duck rillettes, Spanish almonds, Greek olives, Virginia peanuts

Green pea soup with red-pepper coulis and creme fraiche

Risotto of radicchio and red wine served on a carrot puree

Poached salmon in saffron sauce
Asparagus au gratin
Celery root puree

Green apple sorbet

Spinach souffle

Fried lamb chops
Grilled fennel

Cheese plate

Country pear cake with almond ice cream

Arthur was responsible for the unusually fine wine pairings.

The fish, which was about the simplest thing on the menu, was a disaster, and the souffles didn't work at all. The lamb chops, dredged in Parmesan before a coating of bread crumbs, are a very good dish. The rillettes, from Costco, was very good. Breakfast in the morning was very good: Scrambled eggs with andouille sausage and gruyere, fresh hot popovers, spicy beans made with the leftover flageoloets. (I like to serve blackeye peas on New Year's Day but I forgot to get any.)
Two nights ago I fixed a very good meat loaf with mashed potatoes with leeks mixed in, and kale--last meal before the kitchen tear-out which began yesterday.

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