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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNvBWWOJM4ePa-u8AtHF2kk_KPxcrgHDot2LIKRgO_uG4ET7yEDYlIutH_tfPd2uFqDSu9BzPgaDNBVMbhEWbSFBg0I56sG9zeGduQ0V_rqjVhqD3NQvoy_FwrpiH02hXJ-aBdnEsTkA/s400/Tarte+tatin+aux+tomates+cerises-2.jpg) |
Tarte tatin aux tomates cerises |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslLvuT5agfTDd-R_u1pFOZYiGl6druH39dCyAbPGVbyQ8ubdwwIxfi1KBTbVGNH9NOCR5qtrm9XzA0Fu7CCS-Xa1Pc1Xu5SUVOhCrewGgAKwLygTt60WHoG3SWRwEvZk5X53n401XZls/s400/Lomo+bellota+bellota+from+Gardil.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSor16UJNI78vqJ-rO0dPoeoBwZ080H4mJRilEE7L63v94aJcUuuqrvNBa0mXBOr-gpjgVI7iv44gdoEuw2QX3cWkcBLMxLxqkqg4hW8uLGP9I8qn4zcamRAwBycMS6zd0XQOzbvIVTA/s400/Veal+scalloppini+with+parmesan+parsley+lemon+oven+fries.jpg) |
Veal scalloppini with caper sauce |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1ds9PhFWZ6PYL4yls8eicy2SFnVZsDjC_RSqosyUhEiO4RR21uuTnTxkQvkQs6vAfnp-9kw7iBktkoSVUKq4Fe8fEjFpKHa_hfcqFQPMdO3zl0jXdYNkZSNu_3gL-ft9KcArJX5j2YU/s400/Berry+French+flag.jpg) |
Berry and whipped cream French flag |
No fireworks but a nice evening with old friends.
Bobby Jay
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