Tuesday, July 21, 2015

Paris - Bastille Day Dinner Chez Nous

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.

Tarte tatin aux tomates cerises
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.

Veal scalloppini with caper sauce
Berry and whipped cream French flag
No fireworks but a nice evening with old friends.

Bobby Jay

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