Friday Recipe

Not really. I’m still too full from the birthday dinner Melissa made to get adventurous in the kitchen quite yet. But since one reader demanded photographic proof, well — here you go.

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We started off with an amuse-bouche of Garlic Basil Savory Cookie with Cherry Tomato Bite.


First course was this pork trio of Crespone & Secchi Salamis + Pork Rillette Toast + Artisanal Smoked Bacon. My endo, who put me on a low-sodium diet, doesn’t need to know about this one.


Second course, a seafood trio — Salmon Rillettes + Shrimp Scampi + Tuna Carpaccio. It’s not technically possible to make rillettes out of salmon, so Melissa tells me this was more of a chilled, whipped, salmon butter mousse. Whatevs. It was outstanding.


Duck trio! Duck Fat & Smoked Duck Breast Mini Pizza + Duck Pate on toast point +Smoked Duck Bacon. Duck bacon, I shite thee not.


Main course was a flight of venison tenderloin. Tartare + Carpaccio + Juniper Spiced. Instead of pounding the carpaccio paper thin, Melissa used a very sharp knife and counted on the quality of the meat for tenderness. It paid off.


Time for cheese. Crispy Parmigiano Reggiano Flatbread + Parmiggiano Reggiano Panna Cotta w Thyme with a Plum and Grappa Sauce + Parmiggiano Reggiano Ice Cream w Balsamic Drizzle. The ice cream turned out fine — until it went in the freezer and powdered up like some Wylie Dufresne creation. Wrong texture, right taste.


Finally, dessert. Very simple. Fresh Berries with Lemon Zabaglione.

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Melissa tells me she will let me publish recipes, if she receives an appropriate bribe. Our wine that night was a 1997 Clos du Val Stag’s Leap District Cabernet Sauvignon — so aim high.

Still hungry? Last week’s recipe was Simple Spaghetti Made Simple, and well worth your time.

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