Snip 13
Master Chef
I had to use up some mushrooms and asparagus and either cook or freeze the sausage, so dinner was:
Oh boy! That looks fantastic
I had to use up some mushrooms and asparagus and either cook or freeze the sausage, so dinner was:
Thanks Snip.
I'm not really sure anything went well together, but it all got et! lol
Oh dinner was amazing! We started with some appetizers. Escargot of course, with cognac and wild mushroom sauce, some smoked salmon, caesar salad and wild mushroom soup.
Entrees were chateaubriand for Ken and Madeleine, and Kate had pork filet, I had pickerel with strawberry, beet and chardonnay sauce. Soooooo goooood! Each entree was accompanied by a couple of tiny fingerling potatoes, a lovely portion of steamed peapods, and some glazed carrots.
The palate cleanser was a champagne sorbet. It was extremely light and tasty.
The desserts were pecan flan with caramel sauce and the girls split some cheesecake.
Now that we are home we are going to have my favorite birthday cake made by the loving hands of Bugs (Kate). Then we will likely fall into a coma until tomorrow.
Thanks Snip.
I'm not really sure anything went well together, but it all got et! lol
that's an awesome looking plate, alix! beet and chardonnay sauce sounds heavenly to me, too. i can't help but notice how much smaller food portions are these days of artistic plating, than when i was still dining out. still, GORGEOUS!! i'm green with envy....
I had to use up some mushrooms and asparagus and either cook or freeze the sausage, so dinner was: