Every few months, my husband and his brother used to get together and cook a gourmet meal. My sister-in-law and I were the happy recipients of all this good food — although some dishes were rather experimental. Over the years, we’ve had French, Italian, Greek, Ethiopian, Chinese, and Korean food, to name a few. Nothing was off the menu, including ingredients like squid or raw ground beef, exotic spices, rich sauces. All ingredients were fresh or of the highest quality. And, of course, all this was accompanied with the appropriate alcoholic drink.
For a multitude of reasons, the guys haven’t cooked together for the past five or six years. In the meantime, Robert, my brother-in-law, has become an award-winning nature photographer. Last weekend, they resumed their gourmet meal creations and added a new ingredient: photos. Here was the menu (click on the picture for a larger view):
The sharpness of the blue cheese perfectly married the bittersweet combination of watercress and pear. The soup was smoothed out with rich whipping cream. The home made croutons melted in the mouth.
The grapefruit not only was served as accompaniment but was also in the sauce. The pink peppercorn added a slight zing to it but was not overwhelming. The scaloppine were topped with marinated and fried grapefruit rind. We paired the dish with a 2005 Leaping Lizard Merlot.
The duck is lightly seared and then roasted in the oven; one breast (magret) was cooked rare, the other medium. The roasted vegetables were carrots, parsnips, potatoes and sweet potatoes. Although it made for a colourful meal, the pairing of duck and vegetables was not ideal. We matched the duck with a 2008 Flat Rock Cellars Pinot Noir
We had planned a dessert: four different petits pots de creme, but decided to stop after the duck and finish the wine instead.
In Part II, I’ll share Robert’s photos of the meal I put together the night before, Pasta with Roasted Red Bell Peppers and Italian Sausage.