Let’s forgo the usual preamble. The scene: Dinner at my house. Dramatis personæ Chef James, Chef Di, Chef Me. The Challenge: Each chef draws a course at random – starter, main, or dessert – one week prior to the dinner, without divulging the assignment to the other two chefs. In addition to the random dishes, each chef is given an ‘extra’ course to prepare – Di provides an appetizer, James a side for mains, and I a cheese course. Each brings matching wines. On arrival, with not a little jostling in my miniscule kitchen, we quickly get down to the business of eating.
Seared Scallop with Asparagus Velouté
Chef Di
Duck Breast Prosciutto and Pickled Cherry Salad with Bitter Greens and Roast Chestnuts
Chef Me
Slow-Roasted Pork Loin with Eschalot Purée and Red Wine Jus
Chef Di
I owe an apology to James here. My photos of your fantastic side dishes – Green Beans with Toasted Almonds and Beurre Noisette, and Sautéed Courgettes – didn’t turn out. Sorry mate.
Brie De Meaux with Mache, Muscatel ‘Tapenade,’ and Port Glaze
Chef Me
Lemon Tart with Strawberry Sorbet and Sablé ‘Sandwiches’
Chef James
Far too much food and wine. Wonderful.
No recipes this time, as most of the food isn’t mine. Maybe I’ll post on how to make Duck Breast Prosciutto some day…
Three Hungry Chefs
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5 comments:
Gorgeous photos, it all looks so fabulous!
Mmmmm...seared scallop! The dessert tapenade is genius.
Well said.
HOW? Do you get your lemon curd to stay solid? every time I attempt Lemon Tart it ends up too runny & when the tart is cut spills all over the plate...
You can make this tart one of two ways.
Easy: Cook lemon curd on the stovetop until it is very thick, then spoon it into a pre-baked shell.
Harder: Pour a mixture of lemon, eggs, sugar, and cream (don't have an exact recipe in front of me), into an unbaked pastry shell and bake it in a moderate oven until it is set. That's how that one in the photo was made.
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