Tonight's Dinner

Tonight's Dinner

Joined: March 8th, 2004, 4:36 pm

March 27th, 2008, 4:44 am #1

Since Doornax had 99¢ artichokes and Paul Prudhomme is in the news I made a dish he used to serve at Commander's Artichokes Prudhomme. Instead of serving the oyster artichoke "soup" in the hollowed out artichoke I put it in a bowl and we dipped leaves into it that way.
I am pleased that my mother is doing somewhat better today, too.
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schatze
Last edited by schatze311 on March 27th, 2008, 4:44 am, edited 1 time in total.
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Joined: December 29th, 2003, 4:04 pm

March 27th, 2008, 4:52 am #2

That looks really good. I just finished some Chinese food. Some BBQ spare ribs which were large, not those little things you usually get. They were incredible.

I also got mongolian lamb. It was wonderful. Spicy. WOO.

This is one of the better restaurants in Santa Rosa.

Glad to hear your mom is doing better
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Joined: January 5th, 2007, 12:04 am

March 27th, 2008, 9:58 am #3

Since Doornax had 99¢ artichokes and Paul Prudhomme is in the news I made a dish he used to serve at Commander's Artichokes Prudhomme. Instead of serving the oyster artichoke "soup" in the hollowed out artichoke I put it in a bowl and we dipped leaves into it that way.
I am pleased that my mother is doing somewhat better today, too.
<img border="0" src="http://aycu40.webshots.com/image/46879/ ... 346_rs.jpg" alt="Free Image Hosting at allyoucanupload.com"/>

schatze
That looks incredibly delicious.

Glad your mom had a better day!

JuJu
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Joined: July 15th, 2004, 1:45 am

March 27th, 2008, 10:22 am #4

Since Doornax had 99¢ artichokes and Paul Prudhomme is in the news I made a dish he used to serve at Commander's Artichokes Prudhomme. Instead of serving the oyster artichoke "soup" in the hollowed out artichoke I put it in a bowl and we dipped leaves into it that way.
I am pleased that my mother is doing somewhat better today, too.
<img border="0" src="http://aycu40.webshots.com/image/46879/ ... 346_rs.jpg" alt="Free Image Hosting at allyoucanupload.com"/>

schatze
I will not waste foie gras! So here it is on some toast points along with store-bought bruschetta and tapenade.



Also, some gorgonzola and leftover blackberries.



Nice soup, schatze. Glad your Mom is on the mend.



PaulaRat
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Joined: March 17th, 2006, 6:30 pm

March 27th, 2008, 11:49 am #5

Since Doornax had 99¢ artichokes and Paul Prudhomme is in the news I made a dish he used to serve at Commander's Artichokes Prudhomme. Instead of serving the oyster artichoke "soup" in the hollowed out artichoke I put it in a bowl and we dipped leaves into it that way.
I am pleased that my mother is doing somewhat better today, too.
<img border="0" src="http://aycu40.webshots.com/image/46879/ ... 346_rs.jpg" alt="Free Image Hosting at allyoucanupload.com"/>

schatze
for relaxing you. I am going to cook a artichoke soon.
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Joined: March 17th, 2006, 6:30 pm

March 27th, 2008, 11:50 am #6

I will not waste foie gras! So here it is on some toast points along with store-bought bruschetta and tapenade.



Also, some gorgonzola and leftover blackberries.



Nice soup, schatze. Glad your Mom is on the mend.



PaulaRat
in the hills of Ky, getting covered with chiggers. But BB cobbler is one of my favorite things in the world.
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Joined: March 8th, 2004, 4:36 pm

March 27th, 2008, 12:50 pm #7

for relaxing you. I am going to cook a artichoke soon.
I find it to be amazing. My mother is quick to say "no" to just about anything. This was so bad this time that she literally could not walk. Agonizing pain. She had an epidural and so far it seems to be helping. if it's still good in a week, I'll feel it will stick this time. I gave her some oyster artichoke soup to help her recovery.

schatze
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Joined: February 24th, 2008, 2:50 am

March 27th, 2008, 10:39 pm #8

Since Doornax had 99¢ artichokes and Paul Prudhomme is in the news I made a dish he used to serve at Commander's Artichokes Prudhomme. Instead of serving the oyster artichoke "soup" in the hollowed out artichoke I put it in a bowl and we dipped leaves into it that way.
I am pleased that my mother is doing somewhat better today, too.
<img border="0" src="http://aycu40.webshots.com/image/46879/ ... 346_rs.jpg" alt="Free Image Hosting at allyoucanupload.com"/>

schatze
Schatze, must have missed the post about your mother being unwell - glad she is doing better.

We went last night to the first of a monthly series of wine dinners at La Provence.&nbsp; This may have been one of the best meals of my life.

We started with three baked oysters, with a garlicky bread crumb topping and a smoky glazy sauce underneath, served on the shells.&nbsp; Second app that appeared was a lump crab timbale (beautiful crab in a light delicate mouse, in&nbsp;the shape of a shot glass) sitting on lobster nantua.&nbsp; It was incredibly good, and I thought it had to go downhill from there.&nbsp; But no!&nbsp; Next course was wild boar smoked ham (essentially kind of intense prosciutto), topped with a couple of fingerling potatoes and fennel - the flavour blend was astonishing.&nbsp; The two wines with the first courses were whites, so I was not too interested.

Then:&nbsp; a salad of arugula topped with shavings of foie gras, port wine vinaigrette on the arugula and a dollop of satsuma compote on the side.&nbsp; The combination of the rich&nbsp;foie gras with the bitter satsuma was breathtaking.&nbsp; With this course, finally a red - a nice but not overwhelming Domaine Terres du Solence Rouge Cuvee.

And then:&nbsp; navarin of lamb (rich, dark, gravy, lamb chunks intense flavour), served with garlic truffle frites (oh my God, amazing) and an asparagus flan.&nbsp; The wine with this was outstanding - a Zavier Vignon Rouge Gigondas 2000 - I must try to find some.

Last course, a roasted pear, sliced and fanned on the plate and accompanied by almond creme fraiche and lemon grass coulis.&nbsp; Dessert wine was a Muscat - pretty good, actually, but these are not my favourites.

Next month's will feature champagnes.&nbsp; We intend to hit every one of these dinners.&nbsp; It was $70/person - tax, tip and wines included - a bargain for a meal of this quality.&nbsp; Wow.&nbsp;&nbsp;

We could make up a forum table for one of them if anyone is interested.
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Joined: August 7th, 2003, 3:59 pm

March 27th, 2008, 11:38 pm #9

Maybe one day we'll get over there. I have my next two expensive dinners planned so it will be a while.

_____________________________________
I like kids. They taste like chicken.
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Joined: November 1st, 2007, 12:24 am

March 28th, 2008, 1:31 am #10

Schatze, must have missed the post about your mother being unwell - glad she is doing better.

We went last night to the first of a monthly series of wine dinners at La Provence.&nbsp; This may have been one of the best meals of my life.

We started with three baked oysters, with a garlicky bread crumb topping and a smoky glazy sauce underneath, served on the shells.&nbsp; Second app that appeared was a lump crab timbale (beautiful crab in a light delicate mouse, in&nbsp;the shape of a shot glass) sitting on lobster nantua.&nbsp; It was incredibly good, and I thought it had to go downhill from there.&nbsp; But no!&nbsp; Next course was wild boar smoked ham (essentially kind of intense prosciutto), topped with a couple of fingerling potatoes and fennel - the flavour blend was astonishing.&nbsp; The two wines with the first courses were whites, so I was not too interested.

Then:&nbsp; a salad of arugula topped with shavings of foie gras, port wine vinaigrette on the arugula and a dollop of satsuma compote on the side.&nbsp; The combination of the rich&nbsp;foie gras with the bitter satsuma was breathtaking.&nbsp; With this course, finally a red - a nice but not overwhelming Domaine Terres du Solence Rouge Cuvee.

And then:&nbsp; navarin of lamb (rich, dark, gravy, lamb chunks intense flavour), served with garlic truffle frites (oh my God, amazing) and an asparagus flan.&nbsp; The wine with this was outstanding - a Zavier Vignon Rouge Gigondas 2000 - I must try to find some.

Last course, a roasted pear, sliced and fanned on the plate and accompanied by almond creme fraiche and lemon grass coulis.&nbsp; Dessert wine was a Muscat - pretty good, actually, but these are not my favourites.

Next month's will feature champagnes.&nbsp; We intend to hit every one of these dinners.&nbsp; It was $70/person - tax, tip and wines included - a bargain for a meal of this quality.&nbsp; Wow.&nbsp;&nbsp;

We could make up a forum table for one of them if anyone is interested.
Seriously keep us informed. I may have to come in for one. Not the champers as that is not favorite wine.
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