Tasted Saturday, July 12, 2008 by dmoritz with 483 views
Saturday night we decided to cook ourselves a fabulous restaurant worthy tasting menu with wine pairing. Turned out to be an absolutely awesome dinner.
We kicked it off with a course of a large sea scallop, seared in a soy/ponzu glaze with a paste of lemongrass, ginger and garlic. Followed this with gnocchi in a lemon and parm broth, which is a very refreshing dish. These were both paired with:
Next up was our first ever attempt at cooking foie gras. We bought goose foie gras and seared 30 seconds on each side. We then toasted the bread in the goose fat. Finally topped it off with a Port wine reduction sauce with taragon leaves. This was an outstanding dish, and dare I say, as good as any foie gras I've ever had. We were patting ourselves on the back for this :) Paired with:
It was finally time to get to some meat. For our fourth course, we cooked one lamb chop a piece. The lamb chop had a crust of panko, garlic, rosemary, salt and pepper. Nicely cooked to about medium rare, it was an absolutely sensational pairing with the Carlisle Syrah. Next up was a small medallion of filet mignon. Simply seasoned with salt and pepper, it was cooked to perfection, and super tender. A fine way to wrap up the main courses. They were both paired with:
Ready to burst, we managed to find some room for dessert. Can't say we cooked the dessert, but purchased a small decadent chocolate cake to share, which paired great with our Port.
All in, the dinner took about three hours from start to finish, and provided as much pleasure as any restaurant dining experience. Another reminder of why I love cooking.
NV Bollinger Champagne Special Cuvée Brut 92 Points
France, Champagne
Pleasant nose of lemon, granny smith apple, and yeast. Very nice acidity. Solid NV champagne.
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