May '06 -- what are you eating?

Tonight, with friends, assorted cheeses and pates, followed by filet mignon aux poivres.

Not much!

We've been on a diet the past six weeks, on (my) doctor's orders, limiting our portions but otherwise still eating (and drinking!) very well, for 1800 calories a day, at least.

We'll stick with this strict limit until my wife's birthday (and mine) in late June, then add a few more calories a day and see how that goes through the summer.

One of these days I'm gonna scarf down a Timmie's sour-cream glazed, though.....

What Port do you drink with them?

Polla Asada Burrito

Filet mignon aux poivres

Board-O:
You had filet mignon aux poivres on May 6 and again on May 11? Are you becoming an addict?
You may have to go to FMAP Anonymous!

Filet mignon was on sale!

We went to Tojo's restaurant for dinner last night, arguably one of the best Japanese restaurants in North America.

We opted for the "serve-us-whatever-you-think-we'll-like" menu at $100/person (plus liquor and the usual add-ons). After a short discussion of our needs and dislikes (no sea urchin) we were completely dazzled by an array of dishes, hot and cold, around 8-10, that were unique, delicious, and beautifully presented. Each one was a joy to experience-- some simply prepared (sweet fresh Spring salmon, lightly seared, perfect potato galette, killer sauce), and some intricate and layered (lobster, prawn, scallop, Dungeness crab roll, wrapped in fresh crepe). Fabulous sauces with most dishes; some very delicate, a few forceful, all harmonious with the food they accompanied.

We also had a cold sake, the name of which I forget, that was recommended by our server and served in a traditional bamboo sleeve. It had some light exotic notes of peach with faint hints of pineapple, and was very refreshing with the meal. A glass of plum wine-- which had marzipan dominating the nose-- was a nice accompaniment to a simple dessert of ice cream with fresh raspberries and an intense raspberry coulis.

Factor in a table with a great view of the city and mountains, and it makes for a magical evening.

What was the occasion? Your 39th birthday perhaps?

Board-O - actually, the two small ounces of Rutherglen muscat that I had last night (TNs to follow) would have gone very nicely with a Timmie's sour-cream glazed, or most other non-chocolate donuts. But not port!

quote:

Originally posted by bman:

What was the occasion? Your 39th birthday perhaps?

Sort of.

It was the anniversary of my 39✝h birthday.

A coconut. I love these things. I do not think cooking one is going to work out for me though.

It's a fn coconut, of course it's not going to work out for you.

quote:

Originally posted by grunhauser:
It's a fn coconut, of course it's not going to work out for you.

There is some tropical dish where they cook them, I swear.

I don't understand the need to cook a fresh coconut.

quote:

Originally posted by Board-O:

I don't understand the need to cook a fresh coconut.

Well, you have to get rid of all that freshness somehow!

quote:

Originally posted by Board-O:
I don't understand the need to cook a fresh coconut.

I have been trying to eat a coconut a day along with some other fruits and vegetables for health benefits. I had read about cooked coconuts and the article was vague. I just wondered if anyone here had done it. When you eat something a lot it is good to have options.

It's true.

A coconut a day
Keeps the witch doctor away

How many times have we heard that old adage?

A whole coconut every day? Regularity, thy name is spo!

You could say that. Just consider the apple, celery, carrots, maybe a pear or grapefruit I have each day and I have a good start on my 5 servings of fruit/veg. I find if I do this, the thought or craving of/for junk food is eliminated.

Crab Yvonne ala Galatoire's and asparagas with Matua Sav Blanc 2005.

grunhauser's hanger steak

Fresh halibut fillet, marinated in lemon juice and crushed garlic for an hour, sauteed in butter and olive oil, served atop gnocchi in a sauce of yellow bell pepper, sweet Maui onion, chicken stock and butter. Totally simple, totally delicious.

With a bottle of 2002 Danie de Wet Chardonnay Call of the African Eagle, from South Africa, lightly oaked, rich lemon flavour with green apple tones, some mineral, great acidity, reminiscent of Chablis, near-perfect match with the halibut.

Skirt steak with a teriyaki marinade.

Im making osso bucco with beef instead of veal and adding proscioutto.And mushroom risotto. what would be a good wine to go with that

guinea fowl, the perfectest fowl probably, two ways - first supremes with buttered pappardelle and 'shrooms, then limbs, slowly roasted.

quote:

Originally posted by redman446:
Im making osso bucco with beef instead of veal and adding proscioutto.And mushroom risotto. what would be a good wine to go with that

Ahh...wine, and plenty of it. country stuff is best.

Lobster Thermidor..

The season has begun

I am itching for lobster myself....Let's see what I can find.

Itching for lobster? Didn't you just come off a week of lobster rolls and champagne???

Tonight PBJ Pizza from Ledo's. Mamma mia!

PH

quote:

Originally posted by PurpleHaze:
Itching for lobster? Didn't you just come off a week of lobster rolls and champagne???

Tonight PBJ Pizza from Ledo's. Mamma mia!

PH

And to wash it down with?

I feel a .375 bottle of something might have been opened.

A little scary thar, Cowboy...

My last 375 of Chianti Classico Berardenga Rancia Riserva 2001 just bit the dust... Good thing 750's are on sale at Circle Liquors. Good pull there Tex!!

PH

Made awesome spuds to go with the ribeyes on Mother's Day.

We got 5 pounds of baby white potatoes. I boiled them for 15 mins, then threw in the fridge for 4 hours. In a giant pan, I melted a very (un)healthy scoop of duck fat. Sauteed potatoes in duck fat until browned and crispy on the outside, then salted and peppered. People liked these better than the steaks!!!

Grilled skirt steaks marinated in soy and sesame oil.

quote:

We got 5 pounds of baby white potatoes. I boiled them for 15 mins, then threw in the fridge for 4 hours. In a giant pan, I melted a very (un)healthy scoop of duck fat. Sauteed potatoes in duck fat until browned and crispy on the outside, then salted and peppered. People liked these better than the steaks!!!

Sounds great! Getting hungry here. May need to try that. Where did you get a scoop of duck fat???

Wine Library is turning into a gourmet store. They have teamed w/ D'artagnan and now sell gourmet meats, cheeses, breads, crackers, EVOO, balsamic, chocolate, fois gras, etc. I bought a tub (I think it was 8 oz) for $6. I used about a quarter of it for the potatoes.

I made turkey meat loaf for the first time yesterday. Modified an Epicurious recipe slightly-- extra lean (no skin) ground organic turkey breast, lots of fresh oregano, tomato paste, bread crumbs, egg, red wine-- and it came out great. Had it with oven-roasted root vegetables (potato, onion, carrot, turnip, parsnip, beet, and added some green beans near the end) and there was plenty left over for some sandwiches this week. Not a dish that I will ever crave, but OK once in a while, and fairly low in fat. We're trying to reduce our fat intake so I can get back into my leopardskin bikini this summer.

Had a bottle of '01 Bressy Masson Rasteau with it, nice match.

We're hosting a rare midweek wine dinner this evening. The first course will be a sort of eclectic non-Italianate antipasto. Next will be pan-seared magret with green peppercorn sauce with wild rice and asparagus, followed by a cheese course.

Tonight, fresh halibut fillets (there seems to be a lot of this around as the season is now in full swing) with a papaya/cucumber/lime/garlic/basil salsa and a bottle of Chablis.

Next to salmon, halibut has replaced sea bass as my second-favourite fish-- really like the texture.

I've been snacking on some Sicilian sea salt caramels with candied fig that I made yesterday.