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
from Alinea
Chocolate Terrine with Crème Anglaise and Pistachios
from Bouchon
Four solid days of prep and cooking. Recipe breakdowns to follow.
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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.
I need to go to more diner parties like that.
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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