Oct. 23rd, 2005 @ 07:57 pm
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)
- Chicken Piccata
- Broccoli with Honey Mustard Glaze
- Buttermilk Biscuits
- 2001 Sonoma Coast Chardonnay from La Crema Winery
- 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.
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.
Sounds yummy. How does one grind curry paste? It don't sound like a pleasant experience.
1 tsp. cumin seeds
1 Tbsp. coriander seeds
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)
- Split the chilies and remove the seeds.
- In a dry pan over low heat, toast the cumin, coriander and peppercorns until they start to "pop", about 2 minutes.
- Remove to a mortar.
- Toast the chilies in the dry pan until they start to discolour -- do not let them burn.
- Remove to the mortar.
- Toast the garlic and shallots, moving them constantly, until they start to darken.
- Grind the cumin, coriander, peppercorns and chilies. Add the garlic and shallots and grind.
- Add the remaining ingredients except the oil, and grind into a paste.
- 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.
|Date:||December 18th, 2005 10:39 pm (UTC)|| |
Bombe Aux Trois Chocolate
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.
|Date:||December 23rd, 2005 07:52 pm (UTC)|| |
Bombe aux trois chocolats
I would love to get the recipe for the bombe if at all possible.
Thanks for the listen... and Celebrate the Holidays!
|Date:||December 24th, 2005 07:22 am (UTC)|| |
Re: Bombe aux trois chocolats
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.
|Date:||February 25th, 2006 05:58 am (UTC)|| |
Bombe aux Trois Chocolats Recipe
Anyway you would send me this recipe?
|Date:||March 7th, 2006 12:11 pm (UTC)|| |
Re: Bombe aux Trois Chocolats Recipe
I cannot find the book at the library - I have made several times please help
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