Sunday Supper

P1010114We’ve been a bit…well, a lot blah over the loss of our four-footed child.  Honestly, it’s been difficult to get out of bed. However, a friend called and wanted to do Sunday Supper.  I found this a way to shift my focus, prepare a good meal and we even celebrated the Lunar New Year, a bit.

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The centerpiece (removed for dinner, of course) was a surprise from two friends.  Bucky Farnor sent us the Three-Tiered Stem Stand from Pottery Barn and Carrie and Sam Muldavin brought us sympathy flowers.  I added some fresh oranges and chartreuse bead garland and well…that should cheer anybody up.  Yes, it’s a little big for a four-top but you know “if it ain’t touching the ceiling…it ain’t divine” (slogan from a flower shop in Jackson, MS).  The stand, enchantment lilies, tulips and oranges in concert certainly help us remember our sweet boy and add cheer to our Sunday Supper.

Unfortunately, I haven’t got the timing down of presenting dishes and photographing them.  You’ll just have to hear about the “starter”.  We had a champagne cocktail of Fresh Orange Juice, Cranberry Infused Vodka (a Christmas gift from friends Delia and Robert) and Minced Ginger topped off with Proseco.  To nibble I did a pan-seared duck breast that was the centerpiece of a make-your-own platter with Rice Crackers, Hoisin Sauce, Sriracha, Glaceed Apricots and Blue Cheese…a bit of everything stacked on the cracker…and the platter was quickly emptied.

P1010120Salad is not really a Chinese thing.  So I did an Asian inspired salad.  All the ingredients are often found in Chinese dishes but not combined in a salad.  I boiled a 3 pound lobster for three minutes and quickly put it in an ice bath.  After removing the lobster meat from the shell I marinated it in lime juice, lime zest, fresh cilantro, salt and pepper.  I made a slaw of shredded cabbage, micro greens, thinly sliced piqullo peppers, quartered baby heirloom tomatoes, chopped scallions, chopped cashews and almonds and a sesame vinaigrette. For added texture I made eggplant croutons by breading cubes of eggplant with flour and panko and deep-frying them.  I drizzled Asian Remoulade over the eggplant adding Sriracha, Ginger and Saffron to my traditional remoulade.

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For the entrée I turned to Food & Wine. I get their weekly newsletter and find wonderful opportunities every week. While I seldom follow a recipe I did this time because Asian flavors are often tricky.  We had Osso Buco With Asian Flavors submitted by Jean-Georges.  That was served over Coconut Jasmine Rice…really easy and perfect with the veal.  For a side we had Grilled Bok Choy with Braised Mushrooms…you’ll never guess the secret ingredient…Whiskey…delicious!!!  I even flambeed the sauce to burn away the alcohol.

Again, dessert not such a big deal in China.  Fruit, a dry cake, maybe a small custard but they prefer to eat big and have after dinner drinks while singing karaoke.  However, we topped the meal off classically American with Milk and Cookies.  I did Jacques Torres Chocolate Chip Cookies with a flute of Iced Milk.  I made the mixture as if I were making homemade ice cream, poured it in  a glass flute and put it in the freezer.  When I served the entrée I removed the flutes from the freezer and it was a perfect iced milk when it came time for dessert.

P1010124The friends were a sweet diversion, the food was probably too rich but a good time was had by all and the house was lovely.

2 Comments Add yours

  1. monicamedwards says:

    When you feed someone, they should feel really loved. You are an artist with food…and the centerpiece is exquisite.

  2. Bucky Farnor says:

    Tim, I have wished for years I lived next door to you all. (Can’t afford to weigh 500 lbs. again) When I think of all the good times we have had I smile, and each time I read your, “Had A Good Time and the House Was Lovely.” I feel like I have made a trip home. We need some details on how to be brave enough to try cooking like you. Nothing you have written about is in Mothers cook book. Smiles! I am getting a little better than a pinch of sugar for salty things, and a pinch of salt for sweet things. Always need your help. Bucky

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