It was our turn to host dinner for our wine club of 12. I copied some ideas from people on this forum including rysara (baby lamb chop) and MadMel (seared foie gras). Once again my aspirations exceeded my abilities. This was a cooking marathon for me and my wife, who knows she can’t talk me out of stuff once I get my mind set.
Next year we’re making chili.
Two Plus Two Equals Pour
Every course will have a primary ingredient or style prepared two ways. Pair a wine for each.
Escargots a la Bourguinonne
Panzanella Salad : Artichoke, Watermelon, Olive Focaccia, Arugula
Poireuax Ninaigrette: Marinated Leeks with Herbs
Foie Gras au Torchon with fruit jam or compote
Seared Foie gras with balsamic, port and veal stock reduction, Brioche boast
Sfogliata Autunno: Layered Autumn Leaves of Fresh Egg Pasta
Grilled and sautéed seasonal vegetables of mushrooms, peppers, roasted Brussels sprout leaves with butternut squash puree
Salmon with Fennel and Pernod
Lamb Meatballs with Harissa
Baby lamb chops a hash of fresh peas, favas and , baby carrots tossed in a green garlic pesto on a bed of kale. Served with agrodolce sauce
Pumpkin Seed Praline
Saffron Pumpkin Macarons