Thursday, March 26, 2009
Wednesday, March 25, 2009
Our stomachs full of good food, we washed it all down with some strawberry lemonade, while we watched a one handed man play a guitar like instrument and sing songs. Very fun! We said goodbye to the market, and headed off to complete the southern leg of our journey to where we had parked. We passed by the Oregon Maritime Museum, which is actually an old paddle boat. They were giving free admission, and since free is good, we took a tour of a really cool old boat. We stood on the observation deck and watched a rather large sea lion playing in the river. We talked to an old maritime historian. We got bumper stickers! And then we headed on...
The day finished with a stop at Petite Provence, where we enjoyed tea and cappucino, and artfully crafted pastries. I highly recommend them if you like french pastry. I don't drink cappucino, but that looked gorgeous too.
So there you have it, a day in the life. Thanks again D. for a lovely day! Until next time, have fun all,
Friday, March 20, 2009
I'm telling you, if you haven't had sweetbreads, and have an adventurous pallate, there isn't much better in my mind. These particular sweetbreads were seasoned with truffle salt and pepper, dipped in buttermilk and dredged in flour, then quickly sauteed in peanut oil and finished in the oven. Divine!
So the meal was served up with great friends and great wine(2006(I think) Road's End from Carlton Cellars), and a bit of local cheeses to start.
So dear friends, please, if you have a mind, try this recipe, it is unfailing:
3-4 good friends
1-3 bottles of nice wine
As much food as is needed
Bring together in a comfortable happy environment and let the three ingredients meld and blend their flavors. It's a hit every time!
Wednesday, March 18, 2009
I hope all is grand in all of your little slices of heaven. St. Paddy's, like any other day, is not a day of rest. I got the call to do a small(4-5) person, high end dinner, and I made all attempts to rise to the occasion. I was told they like meat, were carnivores as it were, and that I should make the menu as such. So without further ado, here is the menu, and after I will discuss some points of it-
March 17, 2009
Passed Hors D’ouevres- Pork cheek rillettes on a Yukon gold potato chip with a five-dry chile mayonnaise
Amuse Bouche- caramelized shallot and Oregon Black truffle brulee with a toasted brown sugar crust
Starter- Panseared Buffalo slider on soft Rosemary lavosh with baby greens, concasse of tomato and a roasted garlic aioli
Pasta- local mushrooms with hand-made pasta, white wine and cream, aged Reggiano Parmesan
Main – Confit of duck leg, roasted breast of duck with a maple-rosemary-juniper baste, sweet potato puree, white wine braised spinach
Intermezzo- Tomato sorbet with baby greens, crispy Carlton farms bacon and a savory black pepper biscuit
Dessert- Vanilla bean soufflé with a raspberry-dark chocolate sauce
Cheese- local selection of cheeses