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xraytheenforcerThe shit I do for money!
I gotta prepare a 5-course gourmet meal tomorrow night. The caveat: I'll get paid over a thousand bills for the article I write about the experience afterward. The hitch: I gotta set myself up for failure by picking really time-dependent or finicky dishes for the entire thing. Like, blinis and souffle and duck.
Lemon Drop
1.5 oz vodka
3/4 oz lemon juice
1 tsp sugar
Shake over ice, strain into a sugar-rimmed cocktail glass. Get blind drunk with cousins you only see once a year.
I gotta prepare a 5-course gourmet meal tomorrow night. The caveat: I'll get paid over a thousand bills for the article I write about the experience afterward. The hitch: I gotta set myself up for failure by picking really time-dependent or finicky dishes for the entire thing. Like, blinis and souffle and duck.
And I can't make up my own recipes as I go -- I gotta stick with the French Laundry cookbook, and try to pretend like I'm an ovary-enhanced Thomas Keller. (fuuuuuuck) I spent Sunday making fecking chive oil, fer chrissakes. I've got 6 Magret duck breasts (overnite delivered today) in the fridge. I've roasted eggplants, mulched mint, stewed cherries in bourbon, and tried to prepare as much in advance as possible. But tomorrow is gonna SUCK.
For the record, here's the (general) rundown of food:
Amuse: tuna tartare with chive oil and lemon confit + served on something crisp, TBD
Appetizer: Blinis with three accompaniments - paddlefish roe + creme fraiche; spiced eggplant with roasted sweet peppers; stewed cherries
Main: Duck a l'orange with spaetzle, braised endive, something (roasted carrot? parsnip? red onion confit?)
Cheese: Humboldt Fog; Corsignano Nero
Dessert: Chocolate souffle (and, if that fails, homemade ice cream -- my ace in the hole!)
And then there's the little palate cleansers (lemon sorbet with champagne) and whatnot. I may replace the braised endive with fresh mache. Fresh figs? Perhaps. Anyway, I wish I could stay home from work tomorrow (I'm just gonna fuck off at 4pm or so) and prepare.
For the record, here's the (general) rundown of food:
Amuse: tuna tartare with chive oil and lemon confit + served on something crisp, TBD
Appetizer: Blinis with three accompaniments - paddlefish roe + creme fraiche; spiced eggplant with roasted sweet peppers; stewed cherries
Main: Duck a l'orange with spaetzle, braised endive, something (roasted carrot? parsnip? red onion confit?)
Cheese: Humboldt Fog; Corsignano Nero
Dessert: Chocolate souffle (and, if that fails, homemade ice cream -- my ace in the hole!)
And then there's the little palate cleansers (lemon sorbet with champagne) and whatnot. I may replace the braised endive with fresh mache. Fresh figs? Perhaps. Anyway, I wish I could stay home from work tomorrow (I'm just gonna fuck off at 4pm or so) and prepare.
Finally, a Memorial Cocktail for Alyne. We drank these after her memorial service. See, the town where she lived (and my cousins still live) is small. Small enough that at 3pm on a Thursday the mayor and 15 other guys are all in at McGee's drinking, the bartender buys us extra rounds when she hears that we're in for the Bishop funeral, and the funeral director shows up 1/2 an hour later (totally randomly) and buys the whole party a round. What were we drinking? Lemon Drops. Alyne loved 'em.
Lemon Drop
1.5 oz vodka
3/4 oz lemon juice
1 tsp sugar
Shake over ice, strain into a sugar-rimmed cocktail glass. Get blind drunk with cousins you only see once a year.
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Date: 2006-08-16 03:08 pm (UTC)After this dinner, I am eating sushi for a week.
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Date: 2006-08-16 03:17 pm (UTC)