Skip to main content

Hypothetically if you are hosting some friends and the featured wines were from Bordeaux, what dishes would you serve if you weren't able to grill or make anything that creates a lot of smoke (there is no outside ventilation to their apartment)?

I just recently made some pork belly that I sous vided and finished in the broiler. He will probably have some caviar as one of the appetizers and some good selection of cheese.

Any other ideas?
Original Post

Replies sorted oldest to newest

Roasted red meat.

Prime rib, whole beef tenderloin, leg of lamb, etc. I might aim for the beef side of things, but leg of lamb would be so good that it is tough to say.

Keep any sauces simple. Mushroom is the way to go.

Go with simple sides. Potatoes (mashed, scalloped, maybe au gratin, etc) would be great. Even a simple (possibly mushroom) risotto (no saffron!) could work.

Pretty much any cooked veggie that goes well with wine generally will work. Again, emphasis on simple. I like Brussels sprouts with wine.
quote:
Originally posted by Wine and Food Expert:
quote:
Originally posted by Mimik:
bœuf


Roll Eyes

My expert palate is feeling traditional this fine Easter Sunday in beautiful Sonoma, absolutely! I would recommend a roasted leg of lamb stuffed with leeks, aside duck fat roasted and halved fingerling potatoes with rosemary, and roasted brussels sprouts, positively! I trust you will take heed to my advice, naturally!


I truly thank you for your advice and will proceed to create the culinary masterpieces you recommended with haste!!

Cheers!
quote:
Originally posted by Mimik:
quote:
Originally posted by Wine and Food Expert:
quote:
Originally posted by Mimik:
bœuf


Roll Eyes

My expert palate is feeling traditional this fine Easter Sunday in beautiful Sonoma, absolutely! I would recommend a roasted leg of lamb stuffed with leeks, aside duck fat roasted and halved fingerling potatoes with rosemary, and roasted brussels sprouts, positively! I trust you will take heed to my advice, naturally!


I truly thank you for your advice and will proceed to create the culinary masterpieces you recommended, with haste, naturally!!
Cheers!


FIFY Big Grin.
I agree with winetarelli and the rest. Lamb is brilliant and if you can't grill, you can roast. Of course, any vegetables roasted are going to be good.

The classic dish from the area is a kind of roast anyway, with shallots and wine. Something cooked "à la bordelaise" usually means shallots, herbs, wine, garlic, and bone marrow, cooked to a demi-glace, so they're not locked into grilling. But they also make lamprey that way and that's just gross so unless you want to make your guests puke, you'll do well to stick to red meat.
quote:
Originally posted by GregT:
I agree with winetarelli and the rest. Lamb is brilliant and if you can't grill, you can roast. Of course, any vegetables roasted are going to be good.

The classic dish from the area is a kind of roast anyway, with shallots and wine. Something cooked "à la bordelaise" usually means shallots, herbs, wine, garlic, and bone marrow, cooked to a demi-glace, so they're not locked into grilling. But they also make lamprey that way and that's just gross so unless you want to make your guests puke, you'll do well to stick to red meat.


replace starch/flour with slime?
Thanks for everyone's feedback.

We settled on a menu, making sure that most things can be prepared ahead of time and dishes we prepare ourselves for the most part.

- Assorted cheeses and salumi (store bought)
- Tagliolini with fresh summer truffles (pasta will be procured from EATALY)
- Beef tenderloin with scalloped potatoes, brussel sprouts and a Bordelaise sauce
- Creme brulee and cannoli (my contribution)

Friend has procured the five First Growths from 1986 which we will taste before dinner. Other wines include the Ausone, Cheval Blanc, and d'Yquem so far. Cool

No Petrus though. Cheapskate.
quote:
Originally posted by DoubleD:
Thanks for everyone's feedback.

We settled on a menu, making sure that most things can be prepared ahead of time and dishes we prepare ourselves for the most part.

- Assorted cheeses and salumi (store bought)
- Tagliolini with fresh summer truffles (pasta will be procured from EATALY)
- Beef tenderloin with scalloped potatoes, brussel sprouts and a Bordelaise sauce
- Creme brulee and cannoli (my contribution)

Friend has procured the five First Growths from 1986 which we will taste before dinner. Other wines include the Ausone, Cheval Blanc, and d'Yquem so far. Cool

No Petrus though. Cheapskate.


When's the date, hypothetically?
quote:
Originally posted by DoubleD:
Thanks for everyone's feedback.

We settled on a menu, making sure that most things can be prepared ahead of time and dishes we prepare ourselves for the most part.

- Assorted cheeses and salumi (store bought)
- Tagliolini with fresh summer truffles (pasta will be procured from EATALY)
- Beef tenderloin with scalloped potatoes, brussel sprouts and a Bordelaise sauce
- Creme brulee and cannoli (my contribution)

Friend has procured the five First Growths from 1986 which we will taste before dinner. Other wines include the Ausone, Cheval Blanc, and d'Yquem so far. Cool

No Petrus though. Cheapskate.

So, in other words, you rejected everyone's advice and unilaterally decided to go a different direction. Pianist718, is that you?? Big Grin Wink

Sounds great, DD...just joshing.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×