HELP! Need elegant gourmet menu for tonight...
I got married last weekend, and this is the first dinner my new husband and I have together without all six of our kids...:) We have a bottle of 1999 Dom Perignon, plus a lot of Corison's Kronos Cabernet... I'm a former chef so difficulty of preparation isn't an issue, but it's already 11:30PST and I need this menu for TONIGHT -- so my brain is a jumble of ideas and I need some clarity of thought!
Oysters, of course, but as for everything else, I'm totally open...
THANKS for all the great ideas -- I ended up going with the following menu:
Oysters & Pearls (a la Keller)
Calamari tubes stuffed with smoked mozzarella and prosciutto
Cream of Walnut soup with truffle oil
Salad of arugula, Point Reyes Blue cheese, caramelized black walnuts and figs
Palate cleanser of rosewater sorbet
Anise ravioli filled with salmon, goat cheese and roasted fennel, in a Pernod-fennel frond cream sauce
I would have done a chocolate mousse souffle for dessert, but darn it if I didn't slice my hand open with the stupid oyster knife, so that little diversion cost me about an hour of prep time. But otherwise the champagne worked perfectly with the whole dinner, which was the goal in the first place.
BTW, I'm making dhedges53's Smoked Salmon Chowder tonight :)
Hi - Congratulations! I'm linking to my anniversary menu from last year, which was designed around a bottle of Dom Perignon:
The fish dish is absolutely fabulous, and I think there are enough details in my post for you to be able to make it if you want to.
PST - you're on the West Coast. Try my Smoked Salmon Chowder (I won a chowder cookoff in Newport, OR with this):
8 oz smoked, peppered Salmon
2 cans Garbanzos
8 oz Portobello or Crimini mushrooms, chopped
1 qt Half & half
1/2 stick Butter and Flour to make a roux
2 tablespoons dried Dill
1 tablespoon Tabasco, Franks or other pepper sauce
Make a white roux, start to thin with half & half. Add garbanzos & their liquid. Add the mushrooms, flaked salmon, and dill. Finish adding half & half to the consistency you want; simmer to marry the flavors. Serve with hot garlic bread.
When you say elegant, do you mean "Fancy" or wonderful, satisfying and rich?
Everyone forgets that a really great roast chicken can be wonderful. I would do a small bird with herbs de provence and lemon and serve over large toasted crostini, so you catch the juices when you carve.
Oysters as the first course, a wonderful simple salad and the roast chicken, for the second
and poached pears with port syrup and marscapone for dessert.
I would fall in love all over again if I was served that meal...
Or a couple of steaks topped with a bleu cheese and a sauteed wild mushroom medley can take the place of the chicken.
Scalloped oysters, and Paul Prudhomme's "Crawfish Etouffee" from his "Louisana Kitchens" cookbook. Both require a dark roux, so you can kill two birds with one stone. It takes a quart of oysters and two lbs. of crawfish tail meat, and there's nothing better. Of course, doubling up on the seafood might not be to somes liking, but I enjoy serving the two together.
Here's the link, just scroll to my (dhedges53) recipe for crawfish etouffee.