Maily and Ha's birthday

Farm to table dinner-8/21/2021

Table set up The food Desserts/Happy Birthday The kitchen

Dinner

I usually have a helper when I have large parties but I was not able to contact him so tonight I am going to serve family style so it is easier and less dishes to clean.

Starting the meal with an asparagus vichyssoise, Salmon tartar on crispy wonton.

 

Asparagus vichyssoise with a doll up of crème fraiche.

We are serving family style tonight!

 

My Vichyssoise is made with asparagus, potatoes, chicken broth and the surprise ingredient is jalapeno.  It gives the soup a nice little kick.

 

Salmon tartar of crispy wonton skin.

For the salmon tartar I used two type of salmon: sushi grade raw salmon, and home made cure salmon (Gravlax).  It is a nice little appetizer to start a meal.

 

Cheers!

Hoa learned how to take selfie from his colleagues in India and he is now a pro!

Got everyone, except for me, I did not look at the camera.

 

We went to San Francisco to get the Epi bread from Acme and Loan brought butter from France.

 

The first course is done and all the ladies are in the kitchen helping me bringing out the 2nd and 3rd course.

 

Socca with caramelized onion, roasted tomatoes, fresh cherry tomatoes, and basil.

Socca is a traditional dish from Nice, France.  It is like a flat bread/pancake that is made from chickpea flour, water, and olive and is prepared as a batter, poured into a pan and baked.

 

I never had this dish before so I wanted to give it a try and it was just okay.

 

More conversations while the food is coming....

 

Mushroom ragout with poached duck Eggs

 

I always love mushrooms and I used 4 different types of mushrooms so the dish is very tasty.  The poached egg also add a bit of richness to the dish.

 

Melon, figs, cucumber, butter lettuce, radish, endive salad on a bed of avocado puree.

I have a bit of salmon tartar leftover from the 1st dish so I decided to put in on this dish.

 

Two thumbs up for this dish.  It is so delicious!
The fruits are so sweet and the combination of fruits and vegetables was a hit.

 

Pan seared Mt. Lassen trout with beurre noissette and mango salsa.

Mark caught the trout and gave it to me, so I put it to good use.

 

The mango salsa was so delicious and addictive!

 

Pasta alla nerano.

I saw this dish while watching Stanley Tucci: Searching for Italy (on CNN).  On one of his episode he talks about this dish and it looks so delicious that I gave it try.

This is my second attempt and I this version was better than the first time I served it. 

 

There are two steps for this dish.  The first thing you to do is thinly slice the zucchini, fry them and set aside.  It will be used on top of the pasta.

The second step is to pan seared the a second batch of zucchini until brown.   Next is to cook at slow heat (like a stew) for an hour or so until the zucchini becomes a mush.  I also add rendered bacon for flavor.

 

The pasta is cooked al dente and then poured in the sauce and the fried zucchini is scatter on top.

 

I don't really care for cheese so I serve it on the side,

 

Sous vide pork chops with grilled Asian Cauliflowers, and sweet potatoes fries. 

 

I brined the pork overnight and it was so salty (usually it should be brined for only 2 hours). 

Now that I know, next time I will not brine the meat overnight.

 

 

Chicken grand mere Francine is a stew dish made with pan seared chicken, mushroom, bacon, and potatoes

 

This is the ultimate comfort dish.

 

Champagne and wine we drank for the evening.

 

NEXT...Desserts/Happy birthday

 

Filed under: Birthdays

 

 

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