We had dear friends for dinner on Bastille Day. It started as a simple meal before a ball on Île Saint-Louis, but we decided to skip the ball so I amped up the meal.
For hors d'oeuvres, I served a spread made of
brocciu (Corsican fresh sheep cheese), finely diced sun-dried tomato, lemon zest, a little olive oil and salt and pepper; roasted almonds with smoked paprika and cayenne; and slices of Bellota Bellota lomo (Spanish cured pork tenderloin) that I found at the great butcher, Gardil.
For the appetizer, I made tartes tatin aux tomates cerises (upside-down cherry tomato tarts) with basil sauce, a dish I learned at a cooking lesson at Atelier des Chefs. I had tried making this a few days earlier in a large format with terrible results. This time, with individual tarts, the recipe worked perfectly, and I was proud of the result.
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| Tarte tatin aux tomates cerises |
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| Bellota Bellota lomo |
For the main course, veal scalloppini from the same butcher, with caper and lemon sauce. Then salad with great cheeses from our wonderful local fromagerie and, finally, a blueberry, whipped cream and strawberry French flag for dessert.
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| Veal scalloppini with caper sauce |
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| Berry and whipped cream French flag |
No fireworks but a nice evening with old friends.
Bobby Jay
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