Part One -- Valentine Dinner catered from http://www.hookedinc.ca ==
Cioppino broth, PEI mussels, cold smoked Norwegian skrei cod, sourdough croutons.
AND then a second course of
Seared hokkaido sea scallops, potato puree, sauteed wild mushrooms with walnut and winter herb vinaigrette, potato crisps.
Ann said "Kristin, you have outdid yourself! By 2:50 we were tucking in to the cioppino! Great broth—just enough heat. The smoked cod was unbelievable and it lent its smoke to the broth as well. We each had half a glass of bubbly while the broth was heating, and another half-glass while we devoured the mussels and cod.
Then we took a small break while our glass-top stove, not known for its speed, heated up the burners for the potato puree, the mushrooms, and the scallops. (Our 40-year-old Garland commercial gas range died last year—long story—so we now have a fancy-schmancy KitchenAid electric. Bit of a learning curve.) Your instructions are always so clear I had no trouble putting the meal together. What gorgeous scallops (and I won't forget your technique of caramelizing one oiled side before adding the butter and flipping them. Perfect.). Great combination of flavours; the mushrooms were an elegant touch. And, because I am half-Irish, you had me at mashed potatoes."
The bubbly was Crémant d'Alsace Domaine Frey-Sohler 2012 (LCBO +185511, $31.45), all riesling and Extra Brut at 3.9 g/L residual sugar and 12.1% ABV. It sat for 9 (NINE!) years of aging on fine lees. It can be an aperitif or first course wine with bivalves. It had a riesling austerity that emphasized minerality, orchard fruit and lemons. Quality/Price rating is 93 points by Dean Tudor of Gothic Epicures.
Part Two -- More Valentine Dinner from www.hookedinc.ca (the next day) ==
Stuffed sea bream (Mediterranean) sustainable, tied with three strings, butterflied (bones out, head on).
Stuffing can vary depending on what is at hand; for example: ginger, scallion, filled to the brim with a beautiful stuffing of pine nuts, walnuts, quinoa, warm spices, dried cranberries and apricots, preserved lemon and kale. With a lemon and herb vinaigrette for drizzling
Accompanied by my fave rose, the Cono Sur Pinot Noir Rose Sparkling Wine $14.95 at LCBO...Just the right amount of bubbles and just the right amount of pale pink, as well as terrific watermelon flavours. QPR: 92.
And hovering in the background was a sample of the delightful Palet D'or chocolate cake with creme anglaise, accompanied by Taylor Fladgate 20-Year Old Tawny Port (from Christmas).
We'll need more dining stuff from Hooked as this year evolves...
[PS: we paid for our own meals and wines, except for the Alsatian trade sample]
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