As promised â€” although a day late â€” here’s the menu for the birthday dinner I cooked on Saturday. All dishes are from The French Laundry Cookbook. In order of service:
That’s French for cheese puffs, y’all.
Salmon “Chops” with Celery and Black Truffles
A recipe chosen in part to make use of my recently-purchased Perigord truffles.
Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce
A change of pace this year; I usually go with red meat.
Chocolate Cake with Red Beet Ice Cream and Toasted Walnut Sauce
I had to serve chocolate. I didn’t have to serve beets. But it worked.
So that’s the menu. Dish-by-dish- breakdowns to follow.