Hanh's BD-2011

Tuan cooking for Hanh's birthday-12/30/11

The food

The kids are fed so it now time for the adults to sit down and enjoy our meal, so without further ado let's star the meal!

1st course: Crepes with Poached Lobster , lobster stock and cream reduction sauce, and lobster sashimi with caviar

It looks like it is a huge portion but this is actually for two people.

Tuan wants to retire the poached lobster from his repertoire but we protested so much that he had to include it back in his menu.

Crepes with poached lobster served with lobster stock and cream reduction sauce (recipe from Thomas Keller), and lobster sashimi with caviar

Closer look at the lobster sashimi with a doll up of Crème fraîche, chopped red onion, chopped boiled egg and caviar.

This is such an enjoyable dish! As always the lobster stock and cream reduction sauce was out of this world! We also enjoyed the lobster sashimi with caviar!

2nd course: Grilled venison chops with roasted yellow beets

Venison meat are not available through regular groceries stores so Tuan had to order them through D'artagnan, an online gourmet food specialized in organic and natural meat, poultry, Foie Gras & Mushrooms.

The Venison was grilled ahead and when it is time to serve Tuan just pan seared them. The venison are paired with roasted yellow beets and drizzle with a tasty sauce made with brandy, stock, and pomegranate. The plate was artfully presentation with edible flowers to boot!

3rd course: Pan seared duck breast with sautéed collard green, Ravioli filled with duck rillettes & butternut squash

Simply delicious and a feast to the eye!

The duck breast was cooked to perfection and the sauce was so delicious that I think I mopped all the sauce with a piece of bread!

The Ravioli were filled with a roasted purée of butternut squash and duck rillettes served with duck stroganoff sauce and cracklings (crispy duck skin). Needless to say the ravioli was very flavorful!

4th course: Trio of desserts: Crème Brûlée Napoleon w. caramel sauce, Clafouti w. cherries, and Almond cake filled with chocolate mousse & covered in chocolate glaze.

I knew that Tuan would be cooking all day so I volunteered to make dessert.

I choose to serve a trio of desserts: crème brûlée Napoleon w. caramel sauce, Clafouti w. cherries, and Almond cake filled with chocolate mousse & covered in chocolate glaze.