Fifth Annual Birthday Dinner

May 9, 2010 · 3 comments

Main Course

It’s that time of year, when I pull out all the stops and host a birthday dinner party for She Who Must Be Obeyed. I try to top the previous year’s menu, which is getting harder to do with each iteration (menu for third annual, menu for fourth annual), but I think I managed to do it again.

Cauliflower Panna Cotta with Caviar

from The French Laundry Cookbook

Soft-Boiled Hen Egg with Green Asparagus and Crème Frâiche aux Fines Herbs

from Under Pressure: Cooking Sous Vide

Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feullie”

from Under Pressure: Cooking Sous Vide

Dry Caramel, Salt

from Alinea

Chocolate Terrine with Crème Anglaise and Pistachios

from Bouchon

Four solid days of prep and cooking. Recipe breakdowns to follow.


daphne strassmann May 10, 2010 at 7:19 am

My Jacket blurb for your book on this evening:
Lovely meal. Beautiful yet lovingly cooked. Elegant table setting. Surprising combination of flavors, mellow wines and creative presentation. Smart conversation, witty banter, a cute kid popped in and out of the dinner and still the chef sat with us at to eat at the table! Wait for it: We came home with treats. So thankful to have not fallen off the invitees list. Happy Birthday Di.

David May 10, 2010 at 11:01 am

I need to go to more diner parties like that.

Diane, She Who Must Be Obeyed May 12, 2010 at 7:41 pm

My birthday dinner was extraordinary. Every year David insists that he can’t do more and then puts together a dinner like this. Exceptional food and wonderful company make these dinners memorable – and this is what I get every year! Thanks Dave and All!

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