My friend Jef and his girlfriend Becky came over for dinner and a little hot tub last night. We had a pretty good-time, and I used it as an excuse to crack out a few recipes I had been meaning to make and post. So here’s the menu (with links to the cookbooks or the recipes):
Appetizer: Rock Shrimp in Pernod Sauce – a favorite from the Village Bistro in Rosslyn, VA. My version isn’t as good, but it’ll do in a pinch. (You’ll be happy to know that this recipe is pretty Atkins-friendly, leave out the veggies if you’re tight carb points).
Main course: Rack of Lamb – simple, elegant, tastes great.
Side dishes: Asiago Cheese Grits and Flageolets au Beurre de Cerfeuil (I admit it, I couldn’t find flageolets, so I used navy beans).
For dessert, Becky and Jef brought over sorbet, fresh fruit, and whipped cream. We all ended up stuffed. Jef seemed to really like the lamb, and Becky was pretty polite about the whole meal, but the beans were a delight for me. It’s the first time I made that recipe, and now I’ve got to hunt down flageolet beans — although the navy beans weren’t too bad :-).
Sandro,
Please let me thank you from the bottom of my stomach for the Garlic, Corn & Pernod sauce recipe. I recently moved to Colorado, but spent 9 years working 2 blocks from the Bistro, and miss that dish SOOO much!
I tried your recipe, adding in a bit more cream and pernod (I love the stuff..), and a fair amount of saffron. It was delightful, although I served it over fresh trout as opposed to rock shrimp, but I shall make shrimp soon.
Anyway, I just wanted to say thank you because I was really craving that sauce from that restaurant, and voila – you had an entry about it!
Now, if you could only get the recipes for the mee goreng they make at Cafe Asia (mmm…sweet)! (just joking – I have quite a few Malay/Singapore cookbooks and recipes).
Best,
Alain
Sandro,
Please let me thank you from the bottom of my stomach for the Garlic, Corn & Pernod sauce recipe. I recently moved to Colorado, but spent 9 years working 2 blocks from the Bistro, and miss that dish SOOO much!
I tried your recipe, adding in a bit more cream and pernod (I love the stuff..), and a fair amount of saffron. It was delightful, although I served it over fresh trout as opposed to rock shrimp, but I shall make shrimp soon.
Anyway, I just wanted to say thank you because I was really craving that sauce from that restaurant, and voila – you had an entry about it!
Now, if you could only get the recipes for the mee goreng they make at Cafe Asia (mmm…sweet)! (just joking – I have quite a few Malay/Singapore cookbooks and recipes).
Best,
Alain