We’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.
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.
Salad 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.
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.
The friends were a sweet diversion, the food was probably too rich but a good time was had by all and the house was lovely.
When you feed someone, they should feel really loved. You are an artist with food…and the centerpiece is exquisite.
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