French Laundry Attempt #3!
Or is it only our second? technically the fourth? Oh whatever, I don't remember now. But last week was all about experimenting and trying out another new dish from the FL cookbook! I was so excited! This time I was going to attempt the Butter Poached Lobster with Beet Essence and Pommes Maxim. The lobster, ofcourse, in that dish is fantastic! It doesn't get any better when lobster is poached in BUTTER. But in addition, there is this fabulous beet essence sauce. Mmmm, just the right touch of butter, just the right touch of tang...I'm starting to sound like Remy from Ratatouille. Anyway - each day last week was spent experimenting with a piece of the lobster recipe (& also a couple other things on the menu I was planning). By the end of the week - I was ready! (or so we thought) We had never worked with live lobsters before and I was a little worried; especially since lobsters aren't quite the food you want to just experiment with. So, the day of, we were supposed to steep the lobsters first (partially cook them just to be able to get the meat out of the shell) and then refrigerate them. That took a little longer than I expected but it ended up going well. But that whole lobster process is for another post sometime later maybe.
Anyway - here are some pics:
Getting ready! Stations set!
Recipes for courses 1-6?
2nd set of plates in the background. (1st set out of view to the left)
Some melon being prepared for Endive and Melon salad with prociutto ribbons.
Recipes for last two courses (not including compliments)
3rd and last set of plates in the background.
Trusty stand mixer...actually no needed on the day of.
Coffee maker at the ready!
Printed menus for the guests
Nice pic my husband took
The table
Amuse Bouche: Cold Cucumber & Melon Minted Soup
Lined up for service!
Endive & Melon Salad with prociutto ribbons
Smoked Salmon with Creme Fraiche
Amaretto Prawns
Maguro (Tuna) Tower
French Laundry Butter Poached Lobster w/ Beet Essence and Pommes Maxim
Foie Gras Pate with tasting salts
Filet Mignon w/ Cabernet Reduction Sauce, side of butternut squash and sage puree with browned butter sage leaves
Manchengo Cheese and Black Grapes
Deep Fried Caramel Macadamia Nut crusted Vanilla Bean Ice Cream on a Dark Chocolate Sauce
After dinner coffee ofcourse
Mignardises: Creme Brule, Chocolate dipped strawberries and Amaretti Cookies
The Aftermath...doesn't look too bad huh? Time for some Zzzzzz's!
*for more notes on the food...click here
posted by Yum-e @ 11:38 AM
6 comments
6 Comments:
omg, what was the occasion for such a fancy meal?
My friends from my old work place threw me a shower in which they gave me nothing short of a MOUND of culinary and kitchen gifts from Crate and Barrel and Williams Sonoma. Since they could not make the wedding - we decided to thank them with a dinner using all the things they had bought for us. I didn't actually get to use EVERYTHING, but I was surprised at how many of the tools I did use. :) We had a great time doing it and I think we're getting better at it with every try.
Good lord, that is an insane amount of food.
Wow!!! How b-e-a-u-t-i-f-u-l!!! S-o-o-o professional and yummy!!! Dad and I will definitely take you up on your invitation to cook for us too. Great Job ... Husband too!! You guys make a good team!!
I just love Crate and Barrel too.
Love
Mom
omg!
all the dishes look so beautiful.
and a lot of courses.
I've been meaning to try to recreate some of the food from The French Laundry cookbook. It looks like you had a lot of success!
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