Sunday, February 15, 2009

Pre-Dinner Snack

Today I made a little 'pre-dinner/night on the town' snack.! It consisted of:
Roasted Chicken Breasts that were marinated in crushed lapsang souchong tea leaves
Then dressed with a special Valentines sweet Strawberry infused glaze made from the tea of Lapsang Souchong, then thickened with a little slurry.
This combination was all of a thought in my mind, but on the plate it was heaven.! The smokiness of the tea, paired harmoniously with the sweetness of the strawberries. Over the chicken, all of the flavors married to have the meaty smokiness in the front and the fruitiness playing at the end, lasting until the next bite.!
The small veg was a ball of spinach with sauteed onions, and smoked bacon.
Together, this was a quick snack to please even the pickiest of palates.!
For the recipe or for any other comments, please feel free to contact me:

Thursday, February 5, 2009

Ideas for my next dinner party...

Greetings one and all.
Today I just have the urge to do what I have not done in a while, and just reflect on a dinner idea with you. We all know that Valentines Day is coming up, and I am thinking about having a dinner with foodstuffs that the participates have never had before. The menu looks like this thus far:
Roasted Duck breasts with Rosemary-scented Honey
Blanched Celeriac (Kholrabi) and Fennel, drizzled in White Truffle Oil
Rainbow Swiss Chard and Baby Sweet Carrots

The duck will be scored and braised first to give it color and the cook off some of the fat. Then it will be seasoned with a little herbs de provence, followed by the honey that was previously simmered with garden-fresh rosemary and allowed to cool.
For those of you who don't know much about kholrabi, it has a flavor similar to broccoli stems. Usually you will see it in Indian cuisine, even interestingly enough in soup form with granny smith apples. For this particular recipe, I was thinking to just blanch (boil just long enough to remove impurities and lock in color, followed by a dip in ice water) the celeriac and fennel, then toss in some white truffle oil (or extra virgin olive oil) and dijon mustard. To be served cold.
The Swiss Chard is simple. Just get sauteed in olive oil, sea salt and fresh cracked pepper.
Baby carrots just get blanched, then reheated with butter, salt and pepper.

Bon Appetito... ENJOY

*remember, these are conceptual ideas. None have been tested yet, although they are all possible.*