After seven, yes SEVEN, months of winter, summer has finally arrived. At least I think it has. It’s been glorious with bright blue skies and a bone-warming sun for the past week. We’ll see how long it lasts…. So another reason, along with 3 Bay Area friends in town, to have a dinner party and welcome in the new season. I’m cheating here as I am posting the menu and a recipe before then I will post the pictures on Sunday after the dinner so please check back for the visuals.
So now that summer has snuck in, all of Paris is outside soaking up the fleeting warmth. The parks are full and cafes are overflowing into the streets. I walked through the Palais Royal a few times over the past week and it too was full of smiling people, sketching artists, lounging dogs, and harried tour guides.
So back to the dinner… Rather than having traditional flower centerpieces, I love to decorate my table with the most gorgeous, vibrant food I can find. The peppers were so beautiful at the market that I decided to make the centerpiece simply a plate stacked with beautiful bell peppers, and a white eggplant flanked by a few flowers. I saved the big bouquets for the mantle.
Bonjour l’Ete! Hello Summer!
10 Juin 2006
Champagne Aperitif avec Framboises
* Ruinart Brut de Rheims
Poivrons Roti Farci de Ratatouille et Couscous avec Chevre – Peppers stuffed with Ratatouille and Couscous with Goat Cheese
* Beaune du Chateau Premier Cru 2002, Domaine Bouchard Pere et Fils
Bar de Ligne Roti Entier avec Fenouil et Caviar Beurre Blanc – Whole Roasted Sea Bass with Fennel in a Caviar White Butter Sauce
* Meursault Genevrieres Premier Cru 2001, Domaine Bouchard Pere et Fils
Assiette des Fromages – Assortment of Cheeses: Blue Cheese from Gex, Comte from the Alps and Cumin Tomme
* Aloxe-Corton Premier Cru Les Vercots, Domaine Hippolyte Thevenot
Zabaglione de Marsala avec Framboises et Myrtilles – Marsala Zabaglione with Raspberries and Blueberries
* Vougeot Premier Cru 2000, Clos de la Perriere, Monopole
Mignardises de Patisserie Pinaud – Small Chocolates from Pastry Chef Pascal Pinaud
…so wish me luck, I’m going to need it!
Caviar Beurre Blanc – adapted from Julia Child
1/4 cup white wine vinegar
1/4 cup lemon juice
1 tbsp shallots, finally chopped
1/4 tsp salt
1/8 tsp pepper
10 oz unsalted butter, chilled and cut into cubes
salt, pepper, lemon juice
1 small can caviar
1. Boil vinegar, lemon juice, shallots, salt, pepper until reduced to 1.5 tbsps. Remove from heat
2. Immediately beat in 1/2 the butter until it forms a creamy paste.
3. Set over low heat and continue beating in 1 oz of butter at a time adding the butter only when the previous piece is fully incorporated.
4. Remove from heat and season with salt, pepper and lemon juice as needed.
5. Gently stir in caviar and serve immediately.