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We are getting snow at this time, should be about 6-10 inches when it's over. Thus, we have invited our neighbors for dinner.
Starts with goat brie, some Greek Mizithra cheese, crackers, nuts, veggies and dip--served with Piper Heidsieck NV Champagne
Armenian Apricot & Lentil soup
Salmon, with peach salsa
Steamed broccoli
Garlic roasted brussels sprouts
Couscous, with parsley and red pepper flakes.

I am serving a 2003 Semillion/Chardonnay Blend from Clovely Estates in Queensland, Australia, and a 2002 Crozes-Hermitage.
Last edited by irwin
Originally posted by Jamie:

The artichoke and asiago toasts sound interesting. Care to share how you prepare it?

Sure. It's pretty easy, and lasts a few days in the fridge.

Canned artichoke hearts, dried completely (as much as possible, paper towel works well), lots of grated asiago, a bit of grated parmiggiano, some roasted garlic, small squeeze of lemon, some fresh tarragon and bit of fresh parsley, salt and ground black pepper to taste. Coarse grind in processor. Remove and mix with just enough mayonnaise to bind it (more if you like mayo). Spread on toasted baguette slices.

We had it with NV Piper-Heidseick Brut last night. Works.
Originally posted by coldbronson:
I am having cravings for smoked donkey, but unless I smoke one myself there is little chance I can

I had heard he smoked a little donkey back in college, but thought he had given it up years ago. We may to consider an intervention.

Tonight I have a plethora of leftovers from which to choose-- chicken, salmon, lamb. Whichever wine is first to be in my hand will likely drive the choices.
Last night, Valentine's dinner at Bistro Pastis:

- Cured Salmon Gravelox and Potato Galette Mille-Feuille, Herb Vinagrette

- Crab Crusted Orange Roughy, Wild Mushrom Râgout, Israeli Couscous, Grapefruit Beurre Blanc (this was SPECTACULAR!)

- Vanilla Scented Duck Breast, Pomme Pont-Neuf, Roasted Apple and Pistachio Jus

- white chocolate mousse and espresso-chocolate mousse (both in heart-shaped dark chocolate shells) in the usual beds of coulis, and chocolate-dipped strawberry.

We went with their wine pairings, which were decent (Chablis, Alsatian Pinot Gris, Savigny-les-Beaune) but with the dessert they served Ginger of the Indies, something I'd never heard of before. From France, it's a ginger-infused alcohol infusion. They call it a "liqueur" on the bottle (our waiter called it a "dessert wine" but as soon as we tasted it, with its 35% alc, we know it wasn't wine Smile ) but it's one of the weirdest beverages I've had in recent years. Strong taste of ginger on the front palate, but it disappears pretty quickly and all that's left is a coarse sensation of alcohol, not much different than I'd imagine drinking bad vodka would produce. We had 2 small sips each, and then left it. Anyone else ever try, or even see, this stuff? Could there be someone who has actually acquired a taste for it?? Too bizarre!
Last night I cooked dinner for the wife and I, two filet's with Red Wine Reduction Sauce, baked potato's with the works, a side salad, and Creme Brule.

Before dinner I popped a bottle of N.V. Louis Roederer Champagne Brut Premier, with Dinner we had a bottle of 1997 Opus One, and with the Creme Brule we opened a 1981 Höpler Welschriesling Noble Reserve

All in all a very nice meal.
Tonight I made a fresh white clam sauce and linguini.

Modesty aside, I make this great.

Start a thread, post your recipe and process. Nothing better than a good white clam sauce.

I'm sure it is pretty standard for some who enjoy it regularly. Ok, will do.


I'm still a little "Gun-Shy" from the Hunter's Meatballs fiasco and a certain someone.... Smile

I'll post my disclaimer again I guess.

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