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Dinner tonight... - Jamieson Cobleigh

About Dinner tonight...

Previous Entry Dinner tonight... Oct. 23rd, 2005 @ 07:57 pm Next Entry

We had reveilles' family over for dinner tonight. Here's the menu:

  • Hors d'oeuvres:
    • Chedder, aged 4 years
    • Organic Gouda
    • Pear Wine from Winterport Winery (in Maine)
  • Dinner:
    • Chicken Piccata
    • Broccoli with Honey Mustard Glaze
    • Buttermilk Biscuits
    • 2001 Sonoma Coast Chardonnay from La Crema Winery
  • Dessert:
    • Bombe aux Trois Chocolats, a chocolate brownie cut into pieces to line a bowl, filled with chocolate mousse, topped with chocolate ganache, and served with whipped cream
    • 1999 Vidal Icewine from the Pelee Island Winery

Everything turned out very well, even though we had no hot water when everyone arrived because a fuse had blown out. Luckily reveilles' father was able to fix it for us while we were cooking dinner.

If you want a recipe for anything, just let me know.

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From:dasubergeek
Date:October 24th, 2005 08:06 am (UTC)
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I also cooked for my in-laws yesterday...made a Thai noodle salad with garden-grown bok choy and carrots, cucumbers, tofu and snow peas with peanut-sesame dressing, yellow curry with kabocha squash, pineapple and baked tofu*, and then Leah and her cousin Rebecca made pumpkin bread under my supervision.

* and because her dad doesn't believe that the curry paste I buy contains no shrimp or fish sauce, I ground my own curry paste yesterday. My GOD was that eye-watering.
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From:jcobleigh
Date:October 24th, 2005 08:38 am (UTC)
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Sounds yummy. How does one grind curry paste? It don't sound like a pleasant experience.
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From:dasubergeek
Date:October 24th, 2005 09:34 am (UTC)
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1 tsp. cumin seeds
1 Tbsp. coriander seeds
3 peppercorns
¼ c. dried Thai chilies (they're elongated, red and about 3 cm long)
1 large or 2 small shallots, sliced
4 cloves garlic, sliced
3 Tbsp. lemongrass, bruised and minced
¼ c. galangal or ginger, sliced thinly
1 tsp. lime zest, grated
1 tsp. turmeric (for yellow curry paste) or 1 tsp. paprika (for red curry paste)
½ tsp. salt
6 dried shrimp (optional)
vegetable oil
  1. Split the chilies and remove the seeds.
  2. In a dry pan over low heat, toast the cumin, coriander and peppercorns until they start to "pop", about 2 minutes.
  3. Remove to a mortar.
  4. Toast the chilies in the dry pan until they start to discolour -- do not let them burn.
  5. Remove to the mortar.
  6. Toast the garlic and shallots, moving them constantly, until they start to darken.
  7. Grind the cumin, coriander, peppercorns and chilies. Add the garlic and shallots and grind.
  8. Add the remaining ingredients except the oil, and grind into a paste.
  9. If it doesn't hold together, add a few drops of oil and grind until it does hold together.


If you divide it into 2-Tbsp. portions and freeze it, it will outlive you.

To use it, take a can (usually 14 oz.) of unsweetened coconut milk and put a little in a pan. Heat until it's just barely bubbling but don't let it boil. Add 2 Tbsp. of your curry paste and stir until fragrant. Add 2 Tbsp. of fish sauce, 3 Tbsp. of sugar and two whole kaffir lime leaves (indigestible). Add the remaining coconut milk in the can and a cup of broth -- vegetable or chicken. Add your veggies and/or meat and keep just under a simmer until cooked through.

Hard veggies like kabocha squash, eggplant or broccoli should be parboiled first; tofu should be baked or fried first since it will fall apart otherwise.
From:(Anonymous)
Date:December 18th, 2005 10:39 pm (UTC)

Bombe Aux Trois Chocolate

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Is that the Julia Childs recipe for Bombe Aux Trois Chocolate? I have been trying to find it for sometime now. Could i beg the recipe from you please.
-Sam
From:(Anonymous)
Date:December 23rd, 2005 07:52 pm (UTC)

Bombe aux trois chocolats

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Hello...

I would love to get the recipe for the bombe if at all possible.

Thanks for the listen... and Celebrate the Holidays!
From:(Anonymous)
Date:December 24th, 2005 07:22 am (UTC)

Re: Bombe aux trois chocolats

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I'm not going to post it on my blog. Send me an e-mail, you can find my address on my User Info page, and I'll send it to you.
From:(Anonymous)
Date:February 25th, 2006 05:58 am (UTC)

Bombe aux Trois Chocolats Recipe

(Link)
Anyway you would send me this recipe?

TIA
From:(Anonymous)
Date:March 7th, 2006 12:11 pm (UTC)

Re: Bombe aux Trois Chocolats Recipe

(Link)
I cannot find the book at the library - I have made several times please help

brock@math.purdue.edu
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