Pre-Christmas test-dish. Scallops carpaccio on white risotto with Périgord-truffle.
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Finally back online in 2012 and there’s lots to report still from the last 10 days of 2011. But first of all: a Happy New Year to all friends and readers, with lots of health, love and success! I hope you all had a good start with chilled wine and loud fireworks, I certainly did. My instant thought was that this is the first year ever where the numbers actually sound good, right? TWENTY-TWELVE ! First time in my life also such an unusual thought is crossing my mind, I swear. So 2012 just has to become a great year and maybe a great wine vintage as well.
But now back to 2011 for a few posts. I think I stopped blogging a day before Christmas. So let’s pick it up there with the Christmas dinner I cooked together with my brother and parents.
It started with Champagne and Gougères, these small french cheese pastries. I used a recipe I found here, but I didn’t weight my cheese which resulted in too few cheese and consequently in a lack of cheese flavor, so I added grated Parmesano at the end. Still, this is great stuff with high-end Champagne – in our case with a Bruno Paillard Brut Premier – because it doesn’t overpower its subtle aromatics and a little saltiness acts like a magic key to unfold all the complexity of the wine.
Next, the obligatory Foie Gras, in our house traditionally with sautéed apples (with some cinnamon, butter, a little sugar and a splash of Balsamico vinegar) and Mâche salad (the tastiest type of salad IMHO). Always sprinkle some Fleur de Sel and Espelette pepper on the Foie Gras, caus’ it’s all about the details, right?
We paired this one with some spooky bottles of icewine and Auslese we found in our grandma’s attic. They were drinkable and not bad, the necessary sweetness for the pairing was there. But nothing sensational of course!
A 1999 Eiswein from Grandma’s attic. Some salesguy sold her tons of wines on the phone. A sad story actually but bitter reality in Germany (and elswhere). The irony is that my grandma is a genuine Bavarian and never used to drink wine.
Then, my personal pride, although it might not look that appetizing. Scallops on both Topinambour and Salsify cream topped with fresh Périgord truffle were delicious – such a dish is worth the hassle once a year. Sweet and earthy flavors were dominant and it paired really well with a white Burgundy (report to come) even though the wine wasn’t openend up enough at that time.
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Chestnut Cream Soup topped with mushrooms seared “Asian style” with soy sauce and chili. A creative and creamy interlude.
Brasato al Barolo. We used American beef (Faux-Filet) braised in Italian red wine (I didn’t use Barolo of course), some polenta, green beans and a delicious red wine sauce, paired with 1996 Château Léoville-Poyferré (more to come). How could a meal find a better end? Because it ended there! After all that, there was no more room for dessert!
So again, I hope you all had as nice a Christmas dinner as we had. Probably you all feel the same need for exercise and diet as I do now. But still, can’t deny I’m already looking forward to this year’s festivities.
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Reports on wines are following soon.
