After 7 months of procrastination, I am finally going to start writing. Why did I even want to start this? It is for me: to write what I feel like writing and for my family, especially my son, nieces and nephews. I am not going to follow the rules of blogs, what for….I rarely have followed rules so why start now. This is going to be more of a stream of musings, thoughts, or whatever I feel like writing.
So here goes…today was a hectic day with shopping and preparing for my French style dinner tomorrow night. A few of my friends requested that I make beef burgundy and I agreed. I made this once last year and I had forgotten all the prep work needed, the browning of the meat, the braising of onion, sauteeing the mushrooms. What I did learn from the last time I cooked this: add more wine! My butcher Ron at Whole Foods in Campbell (everyone knows this is my favorite WF…everyone is so nice, especially in the fish section), who is a whiz at picking and cutting meats, did a fantastic job of cutting the meat into 2×2…swear he does it with his eyes close and they were very uniform. Despite my complaints of the laborious steps of preparation and cooking, I put a lot of love into my cooking. I try to pair all meals with the wines that I believe will complement. I always start each dinner with champagne. This is my golden rule when I am hosting. I love champagne..my favorite drink!
Life is meant to be enjoyed and lived fully so nourish your body with what you love.
The menu for the dinner:
A French Style Evening
Palate cleanse: Champagne Dom Ruinart
(Blanc de Blanc)
Brie on baguette with medjool date and organic honey
1985 Taittinger Artist Collection
Smoked salmon on avocado with dill and balsamic
Krug NV Grande Cuvee
Tinned foie gras, caramelized apples and onion
Cattier Brut Rose Kiss
Boeuf Bourguignon – roasted baby yukons and peas
97 Domaine bouchard pere & fills le corton grand cru, chateau de beaune, cote d’or
99 Volnay les caillepieds domaine de montille
Chicken with Mixed wild mushrooms, vin jaune and cream
2004 Chateau Chalon, Macle, Jura
Fish in Fines Herbs, braised leeks and oven roasted tomatoes
Sweets and Cheese
Chocolate and Almond Cake
Almond Honey Cake
Cheese: Dolce Blue, Mimolette, Bandaged Cheddar
1970 Fonseca Port
2003 Rieussec Sauterne
All meat, fish, veggies, fruit are organic and/or wild
So here is what the beef looks like after 4 hours of cooking and at least 1 1/2 hrs of prep. And I have a nice view from my stove of my Japanese garden. Now the tomatoes are roasting and I need to pulverize almonds for the chocolate cake. I will post how the dinner turned out on Sunday.
Live Life Passionately and Passionately Live Life. This is how I live my life. Nieces and nephews…are you reading and listening?
Next few posts will include foodie discoveries in Cambodia and Vietnam. Also, flashbacks of wondrous memories and travels. All, forgive the misspellings or incorrect grammar…will get better as I practice more!