Day: November 10, 2012
The first crisp nights of fall call for cozy dinner parties with good friends. I ushered in the season with sumptuous harvest dinner for 10. Charred eggplant caviar, assorted bread with olive oils, walnut-rosemary bread and lots of garlic were just a few of the items on the menu that took a cue from rustic Italian cuisine. Influenced by both Italy, France and USA, the full flavors of the meal were heightened with an appropriate and delicious wine pairing for each course.
The menu on 9th of November 2012 was the next: Charred eggplant, Salad Lyonnaise, Braised pork with Chinese cabbage slaw (with citrus seasoned soy sauce, the recipe is from Loveless cafe Nashwille) and with croquettes, Pears cooked in Tokaji wine and whipped creme on top (after Carluccio)
My autumn coctail was the next: 1 and half cups vodka, 1 cup fresh lemon juice, half cup Galliano and half cup honey liqueur. Shake pour into glasses. Garnish with thyme sprigs.
Prepare grill with medium hot coals or heat oven to 200 C-400 F. pierce eggplant in several places. Place on grill or in oven and cook until throughout. Remove pulp from eggplant and place in bowl of food processor with garlic. with machine running pour in oil and lemon juice. Purée until smooth. Refrigerate, covered, until an hour before serving. Place in serwing bowl, stir in parsley salt and pepper. Garnish with parsley and serve with toasted bread for dipping.
With the eggplant I served a sparkling wine the Schramberg brut
Salad Lyonnaise: fresh frisee lettuce, torn into bite sized pieces, 2 strips bacon, 1 teaspoon chopped shallots, 1 slice French or Italian bread and a little butter to make buttered croutons, 1 Poached egg per person, 1 Tbsp olive oil, 1 Tbsp wine vinegar, 1/2 teaspoon Dijon mustard, Salt and pepper to taste
1 Cook two strips of bacon on medium heat until done, about 5 minutes. Remove from heat, let drain of excess fat on a paper towel. Once cool, chop.
2 Cut a slice of French or Italian bread into cubes. Toast on medium high heat in a small saucepan with a teaspoon of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.
3 Poach egg your favorite way.
4 Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.
Braised pork with Chinese cabbage 2 tablespoons canola oil, 36 ounces boneless pork chops, trimmed of any fat, 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, 2 tablespoons light-brown sugar, 1 tablespoon Worcestershire sauce or 1 tablespoon soy sauce, 1 teaspoon garlic salt, 1 sprig fresh parsley, for garnish