What did you eat last night for dinner?

[mgm9128]

 

[Huntsman]

The blackcap and raspberry tart was stunning. I love those little berries. I met a personal chef at a bar in Austin; he asked me how he could get my job. When I asked what he thought I did I got a good belly laugh -- he thought I reviewed cocktail bars. I told him what I really do and he was disappointed. I don't think he liked the family he cooked for, or at least that was the impression I got, and as you say, that's key. The kitchen does look beautiful. But my real question is, who handles the wine? Food like that deserves good pairings.

 

[RedLantern]

The blackcap and raspberry tart was stunning. I love those little berries. I met a personal chef at a bar in Austin; he asked me how he could get my job. When I asked what he thought I did I got a good belly laugh -- he thought I reviewed cocktail bars. I told him what I really do and he was disappointed. I don't think he liked the family he cooked for, or at least that was the impression I got, and as you say, that's key. The kitchen does look beautiful. But my real question is, who handles the wine? Food like that deserves good pairings.

Well, if Downton Abbey is and indication, the butler does the wine pairing and is in charge of the cellar.

 

[mgm9128]

Still cooking

 

[mgm9128]

 

[mgm9128]

Tonight’s requested dinner menu includes salad, sushi, shrimp, sole, Branzino, roasted quail with truffles, a ribeye steak, 5 different side dishes, a mixed berry cobbler and brownies with mint ganache. It’s ******* ridiculous and I deserve a medal of domestic kitchen honor.

 

[mgm9128]

 

[RedLantern]

I'm curious why you're making so much of everything? I assume its because the recipes are intended for that amount?

 

[mgm9128]

because I am cooking for a large group of secondary psychopaths

 

[Geoffrey Firmin]

because I am cooking for a large group of secondary psychopaths

Reminds me of the customers in a pub bistro I worked at.

 

[mgm9128]

homage to iammatt’s groovy lemon

 

[Huntsman]

Cream of corn soup with saffron; peach salad with prosciutto, a pecorino aged in chamomile, and lots of herbs from the garden -- basil, anise hyssop, lemon balm, bee balm and such. The peaches, which are of course at their peak now, with the herbs, cheese and prosciutto was really something. The corn has not been stunning this year and so neither was the soup.

The wine was Cuvee Des Seigneurs de Ribeaupierre, because I bought a half case for a song a few years ago. It was my last bottle and now I has a sad.

~ H

 

[edinatlanta]

I remember when Max started posting here and his stuff was ridiculous. Now his posts are ridiculous in a good way.

 

[reidd]

Alton Brown basically taught me how to cook when I was in college. I was so inspired by this Good Eats reprise last weekend I had to try making his new Quinoa recipe last night. Absolutely delicious.

Quinoa and Broccoli Casserole

Get Quinoa and Broccoli Casserole Recipe from Food Network

www.foodnetwork.com

 

[mgm9128]

Consommé and sailboat napkins tonight