Monday, 25 April 2011

And the Bells Flew in from Rome!: Easter Dinner in Paris...

I really thought I would be able to blog yesterday and tell you all about my foray into making Easter dinner for the Frenchman (and my Dad). I was mistaken. Somewhere between the five hours of sleep I got and four hours of prep I lost my appetite for the meal I was making and fell into a food coma shortly after consuming small parts of the ridiculous amount of food I prepared! With the disasters of the night before behind me I awoke at eight to begin prep on dinner. First on the agenda was the Hazelnut and Chocolate Pithivier. It wasn't as challenging as I thought and as much as I don't enjoy baking it was one of the easier dishes that day. I've ranted about the duck and potato dish for two entries now so I'll spare you the ranting and raving this time. It all worked out but for whatever reason the potatoes wouldn't crisp up as much as they normally do. I think it may just have been the type of potato. The only real disappointment of the day was the Vichyssoise. Don't get me wrong, it tasted how it was supposed to and everyone enjoyed it...everyone but me that is. Maybe it's because I didn't like the taste of the fresh chervil I garnished it with, or maybe it's the fact that I find chilled soup a bit odd. All the same I'm not sure I would make it again. But the green beans! Wow, they were fantastic! Perfectly crisp and seasoned with olive oil, toasted walnuts, chopped red onion, and pomegranate seeds it was the perfect non-salad but salad-like accompaniment. I will definitely be making these again. And an added bonus, they look fabulous on the plate. The bright green and jewel-like appearance of the pomegranate seeds made everything look fresh and tasty. 
Overall the meal was a success. We had good food, lovely wine, and family. That's all you really need, isn't it? Happy Belated Easter to all of you! (Or as they say here Joyeuse Pâques!)

Revised Menu:

Wine:
2o08 Bourgogne Coulanges-la-Vineuse 

Canapés:
Salmon Cucumber Brochettes 
(with baby tomatoes and a yogurt horseradish sauce)
Fresh Radishes
Cocktail Sausages


Entrée:
Vichyssoise 
(garnished with fresh chives and chervil)



Main:
Roasted Duck Legs with Potatoes 
Green Beans with Walnuts 






Dessert:
Chocolate and Hazelnut Pithivier
Crème Brûlée and Vanilla Ice Cream


The ice cream was amazing! Wish we had it in Glasgow!
Mignardises:
Chocolate with Fleurs d'Oranger Crème 
Easter Candy

The Easter Bunny and Bell came!

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