Tag Archive: Menu

Eating Rainbow

19970309

Following on January’s successful red dinner, I guess I decided to go full rainbow! So not actually a monochromatic menu, but in a related spirit. [And a corrected first dish name, either my mind had simply slipped, or I let an auto-correct slip by me.]

The Second Sunday Supper
Public Broadcasting Service
presents

Eating Rainbow

Cherry Blossom Rice with Shad Roe & Cherry Gastrique
1995 Millbrook Tocai Friulano

Salmon with Carrot-Orange Glaze
1975 Egon Müller Scharzhofberger Riesling Kabinett

Spicy Yellow Split Pea Soup
191 Robert Mondavi Pinot Noir Reserve

Pecan-crusted Pork Loin with Green Peppercorn Sauce
1988 Château Cheval Blanc

A Selection of Blue Cheeses
Roquefort, Cabrales, Cambazola, Stlton, Blue Gouda
1976 Hungarovin Tokaji Aszu Essencia

Fresh Blackberries with Maple Cream
Coffee

Sunday, March 9, 1997

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’97 Dinner

19970209

Okay, this one’s a doozy. I was on a momentary history kick. So I’d gone back and done some searching on things that happened in various fields in February of ’97s – starting with 1397 and moving forward. In blog format the table layout isn’t going to work, so the table was laid out with columns for Year, Art (each with a thumbnail of a painting), Literature (each with a quote from something published at that time relating to food), Politics (an event), Food & Wine (my menu). I think this is also the first dinner at which I took some photos….

The Second Sunday Supper Circle’s ’97 Dinner
February 9, 1997

pisanello1397

Pisanello (Antonio Pisano), most well known painting “Portrait of a Princess of the House of Este”

“And namely, fro the white wyn of Lepe, … This wyn of Spaigne crepeth subtilly.” Geoffrey Chaucer, The Pardoner’s Tale

Union of Kalmar between Sweden, Denmark and Norway

Asian broth with a medley of smoked shellfishes and fishes served with Hidalgo Manzanilla Fina


holbein1497

Hans Holbein the Younger, most famous for his paintings of Henry Viii and family

“Her is good rink, and here is good pie.” John Heywood, A Mery Play

Cornwall Rebellion, Vasco da Gama rounds the Cape of Good Hope

Cornish root vegetable pasties and green peppercorn cream served with a 1995 Hamilton Russell Vineyards Chardonnay


greco1597

El Greco paints “St. Martin and the Beggar”

“Will you strive for wine?”
“Give us a fresh cup; I will have ye friends.” John Lyly, the Woman in the Moone

Japan campaigns against Korea

Kanso amazake marinated lamb with mint sauce served with a 1988 Cavalleri Tajardino


canaletto1697

Canaletto (Antonio Canale), famous for paintings of piazzas and courtyards in Venice

“Read, read, sirrah! and refine your appetite … feast your mind … read and take your nourishment in at your eyes; shut up your mouth, and chew the cud of understanding;” William Congreve, Love for Love

China conquers western Mongolia

Duck confit and fresh ham with crispy wontons and plum/brandy sauce served with a 1971 Chateau Haut-Brion


hiroshige1797

Ando Hiroshige, known for his series of paintings of the 53 Stations along the Mt. Fuji pilgrimage trail

“For he on honey-dew hath fed, And drunk the milk of Paradise.” Samuel Taylor-Coleridge, Kubla Khan

Napoleon conquers Austria

A selection of cheeses (Bleu Castello, San Marcellin and San Luca) served with a 1992 Hiedler Weissburgunder halbtrocken


matisse1897

Henri Matisse, known for his use of color, especially in paintings of simple, daily life

“Who will have some lemonade? You know our rules: total abstinence.”
“No use, dear. They’ve all had champagne.” Bernard Shaw, Candida

Turkey declares war on Greece

Lemon curd served with a 1988 Pol Roger Brut champagne

80045_02The table, set for dinner.

80045_03My boyfriend Mark, and someone who I can’t recognize from the photo.

80045_04Raymond, the maitre d’ from Felidia where I was working; Frank, my friend who has illustrated my books; and friend Bob

80045_06The lamb.

80045_07The duck confit, ham and crispy wontons.

80045_08The lemon curd.

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The January Red Dinner

19970112

A study in red, long before “monochromatic” dinners became all the rage among chefs in the 2010s…. The photo forming the foundation of the menu, if it doesn’t immediately register is of a section of Jupiter (January, get it?) showing off it’s famed “red spot”.

The Second Sunday Supper Circle
The January Red Dinner
1997.01.02

Roasted Red Pepper Soup with Prosciutto Bread
1994 Domaines Ott Château de Selle Rosé

Tomato Water & Lobster Risotto with Red Currants & Pistachios
N.V. Champagne de Venoge Princesse Rosé

Red Cooked Red Snapper, Jicama, Bamboo Shoots & Oyster Mushrooms
1993 Domaine Vacheron Sancerre Rouge

Braised Oxtail, Grilled Radicchio and Pickled Red Grapes
1975 Mastroberardino Lacryma Christi del Vesuvio Rosso

St. Andre & Cheshire Cheeses
1961 Château Citran Haut-Médoc

Sweet Tomato & Black Walnut Tart
1976 Parcé & Fils Banyuls “Domaine du Mas Blanc”

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Post-Chanukah Stress Syndrome Supper

19961215

Post-Chanukah, Pre-Christmas, it was holiday time, and this was just a chance to unwind with some friends and have a little fun re-imagining some of the traditional foods I grew up with.

POST-CHANUKAH STRESS SYNDROME SUPPER
ONE CULINARY ITERATION AT A TIME
5 TEVET 5757 – 15 DECEMBER 1996

aunt sadie’s sweet potato sausages with lentils
n.v. francesco bellei brut

uncle mortie’s potato pancakes with apple chutney
1992 domaine monthelie-douhairet meursault ‘les cras’ 1er cru

gramma seidel’s borscht with paté filled wontons
1988 giovanni dri ‘il roncat’

cousin benny’s roast poussins with mole spices
1976 château gruaud larose saint-julien

grampa sal’s fresh mozzarella
1991 four chimneys special select reserve

momma’s chocolate-orange souffle cakes
coffee

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Orient Express

19961110

orient expressI was trying to figure out why I picked this particular date to celebrate the route of the Orient Express, but nothing comes to mind, nor shows up in online searches. It would have made more sense for one of our October dinners, as the inauguration of the service was on October 4, 1883. I do recall that I picked out some of the key stops from what I think was the original route, or at least one of the earliest routes, and each course followed on that theme. I also wrote the menu, obviously, as if it were excerpts from someone’s travel diary. Go figure, I was being creative.

10 November 1996

…a harrowing cab ride, we met up with the rest of the Second Sunday Supper Circle at Gare de L’Est in Paris at 7:30 p.m. Weather delightful. One of the group brought along a wonderful bottle of Champagne to start us on our journey. The chef served a ramekin of earthy Truffle Soup under puff pastry…

…pulling into Strasbourg, a lovely town in Alsace. The chef whipped up some local fare, a roasted shallot flan with chive cream and cured salmon. A bottle of 1992 Zind-Humbrecht Gewurztraminer…

…safely in Munich. Just time to sample a roulade blue-poached mackerel with root vegetables and a tomato-bacon dressing. The conductor found a bottle of 1990 Spatburgunder from Schloss Schonborn he found in his private cellar….

…reached Vienna we were ready for some good old red meat. A few slices of beef served with a dried strawberry sauce and flamed in cognac was just the ticket. A simple but rich 1993 Blauburgunder from Umathum was a perfect foil to the rare meat…

…be in Budapest at this time of year and we found ourselvse a little cafe that served up a delightful combination of Stilton, Rocquefort, & Harbourne blue cheeses with a bottle of 1976 Tokay Aszu Essencia. An experience fit for…

…for a brief stop in Bucharest before we board our ship across the Black Sea. Gave us time to sample the local poppyseed torte with Slivovitz cream…

a smooth crossing and arrived in Constantinople in good spirits. Just time for a cup of good, strong, local coffee before the embassy limo…

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Columbus Day Pinot Dinner

19961013

A dinner to explore the various varieties of Pinot grapes, featuring some of my favorites at the time.

The Second Sunday Supper Circle
Columbus Day Pinot Dinner
October 13, 1996

1993 The Eyrie Vineyards Pinot Gris
Chilled Thai Style Melon Soup

1994 Schoffit Pinot Blanc Auxerrois Cuvee Caroline
Pan-seared Spiced Trout, Bluett Mushrooms, with Caramelized Red Onions & Smoked Apple Butter

1991 Domaine Ponsot Morey St. Denis Monts Luisant
Sauteed Scallops with Jambon Cru de Beaujolais, Pepper Confetti & a Balsamic Reduction

1993 Domaine Chandon Pinot Meunier
Roasted Tuna with Peach Scales & Matsutake Mushroom Ragout

1990 Jean Grivot Clos de Vougeot
Selection of Burgundian Cheeses: Chaource, Chevreton & Pavin

1991 Aloise Kracher Weissburgunder Beerenauslese
Applejack Babas

Clear Creek Distillery Grappa from Pinot Grigio
Coffee

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August Exotica

19960811

All I recall about this dinner was that I was trying to use some unusual ingredients that I’d not worked with before and see what I could come up with.

August Exotica
at the
Second Sunday Supper Circle
11 August 1996

Simmer Australian Bush Tomatoes, Lemon Verbena, Lemon Thyme and Lemongrass in Stock. Clarify. Add gelatin. Chill. Poach Ecuadorian Jumbo Shrimp in herb stock. Ladle consommé into bowls and garnish with shrimp and thin slices of Serrano and Cayenne Peppers. Serve with Non-Vintage Domaine Chandon Brut Reserve.

Rub whole Pom-Pom mushrooms with butter and roast in a baking pan until soft. Sauté Shallots in rice wine vinegar till almost evaporated. Whisk in cold butter till thick. Add chopped Shiso leaves. Season with salt and white pepper. Ladle over mushrooms and garnish with herbs. Serve with 1994 Pinot Gris from The Eyrie Vineyards.

Rinse Dulce of all brine. Cut in chiffonade. Sauté briefly till limp and warm. Quarter Sunchokes and slice Lily Bulbs. Pan roast till soft and slightly browned. Make pesto from Vietnamese Cilantro, Garlic, Parmesan, Pinenuts and Olive Oil. Season. Arrange Dulce into nests, fill with vegetables and top with Pesto. Accompany with 1993 Coturri Alicante Boushet.

Puree and strain Fresh Huckleberries. Steep with a Cinnamon Stick. Sauté Honshimeji mushrooms in butter with a touch of Nutmeg. Dust Ostrich Steaks with Mace. Sear quickly on each side. Serve in pool of sauce. Top with mushrooms and whole berries. Serve with 1992 Robert Sinskey Reserve Merlot.

Slice thin wedges of Spanish Cheeses: Mahon (cow’s milk), Idiazabal (sheep’s milk), and Ricanante (goat’s milk). Arrange on plate. Scoop rounds of Cabrales (blue from cow, sheep and goat’s milks) and place in center of plate. Match with a 1985 Conde de Valdemar Rioja Gran Reserva.

Steep chopped, dried Apricots in brandy. Cream Butter and Sugar. Add Egg Yolks and beat well. Add Milk and sifted Cake Flour. Fold Apricots and Pinenuts into mixture. Beat Egg Whites till stiff and fold in. Bake, topped with additional Pinenuts. Puree Shiro Plums with Maple Syrup. Warm. Serve over wedges of cake. Accompany with 1991 Kracher Scheurebe Beerenauslese.

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Storming the Bastille

19960714

The Second Sunday Supper Circle
Storms the Bastille

A Picnic Style Tour of the French Countryside

The Champagne Region

Spinach Salad with Lardons, Portobello Mushrooms, Shallots and Pinenuts with a Spiced Vinaigrette
Krug Grand Cuvée Champagne

The Alsatian Slopes

Fresh Brook Trout Poached in White Wine with a Horseradish Mayonnaise
1994 Pierre Frick Riesling “Lerchenberg”

The Burgundian North

Minted Gazpacho
1990 Jean Dauvissat Chablis “Vaillons” 1er Cru

The Rhone Valley

Walnut Terrine with Lamb, Pork and Veal
1976 Jasmin Côte-Rôtie

The Atlantic Coast

Tomme de Pyrenees and Valencay Jacquin Cheeses, Roasted Peppers, Jambon de Bayonne
1978 Château Langoa Barton St.-Julien

The Loire River

Oven Roasted Peach and Plum Souffle Cake with Fresh Berry Sauce
1990 Pierre St. Maurille Coteaux du Layon Grains Nobles

I’m sure we didn’t head out and have a picnic style supper, regardless of the titling. All of the dinners took place in my apartment, which in July 1996, would have been a third floor walk-up one bedroom spot in the East Village, in the building next to the Hell’s Angels headquarters for NYC. But nonetheless, we were clearly going for a bit of a casual French feel to things in celebration of Bastille Day.

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