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Jun. 21st, 2007 22:13![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ursamajorHappy birthday to my most beloved of beloveds, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
hyounpark :)
Tuesday, we celebrated our two year anniversary at Craigie Street Bistrot with the following:
1. Amuse-bouche of two cured meats: Banyuls-cured duck breast and fennel- and pepper-cured lardo in a Banyuls vinegar reduction. (Hyoun had the cured Portuguese sardines.) Salty, pungent, smooth little bites.
2. Appetizer: bluefin tuna sashimi with avocado, pine nuts, lamb's lettuce, and an apricot-pepper dressing (aji amarillo; some sort of Peruvian pepper). I'm used to raw tuna with avocado done in very Japanese ways, so adding the pine nuts and fresh small greens
3. Appetizer #2: beef marrow with toast and sea salt. (I *think* it was an egg bread of some sort? Square loaf, so not challah, but it had that same rich buttery texture inside. Or that could have been the marrow.) Sounds incredibly simple, but oh, man, the texture and the flavor. Indescribable
4. Entree: tahini-marinated giant sea scallops over a base of razor clams, rock shrimp, pea greens, and mousserons mushrooms. I had originally been eyeing the "Organic Pig Two Ways" (suckling confit and some sort of in-house sausage preparation), which Hyoun got, but I'm glad I went with the scallops; they were amazing. Such a refreshing taste, contrasted with the sharpness of the tahini sauce accompanying it.
5. Dessert: sour milk panna cotta with tangerines, candied apricots, and candied fennel. Hyoun got the seasonal fruit crumble topped with anise-hyssop ice cream. I wish I'd remembered to write down the exact wines that accompanied dessert, but fittingly, mine was, again, Banyuls.
*
This, of course, means that the rest of the week we've mostly been eating mangos and mangos and more mangos (we bought a case last Saturday for $8). Currently attempting to chill a mango and chocolate mousse icebox cake (thanks tosoufpawed for linking me to the icebox cake recipes on Epicurious; I'm trying to combine this icebox cake with this mango mousse as filling!). In open tabs, I've got recipes for mango lassis, mango chutney, a brie and mango quesadilla, and scallop mango tartelettes.
hyounpark :)Tuesday, we celebrated our two year anniversary at Craigie Street Bistrot with the following:
1. Amuse-bouche of two cured meats: Banyuls-cured duck breast and fennel- and pepper-cured lardo in a Banyuls vinegar reduction. (Hyoun had the cured Portuguese sardines.) Salty, pungent, smooth little bites.
2. Appetizer: bluefin tuna sashimi with avocado, pine nuts, lamb's lettuce, and an apricot-pepper dressing (aji amarillo; some sort of Peruvian pepper). I'm used to raw tuna with avocado done in very Japanese ways, so adding the pine nuts and fresh small greens
3. Appetizer #2: beef marrow with toast and sea salt. (I *think* it was an egg bread of some sort? Square loaf, so not challah, but it had that same rich buttery texture inside. Or that could have been the marrow.) Sounds incredibly simple, but oh, man, the texture and the flavor. Indescribable
4. Entree: tahini-marinated giant sea scallops over a base of razor clams, rock shrimp, pea greens, and mousserons mushrooms. I had originally been eyeing the "Organic Pig Two Ways" (suckling confit and some sort of in-house sausage preparation), which Hyoun got, but I'm glad I went with the scallops; they were amazing. Such a refreshing taste, contrasted with the sharpness of the tahini sauce accompanying it.
5. Dessert: sour milk panna cotta with tangerines, candied apricots, and candied fennel. Hyoun got the seasonal fruit crumble topped with anise-hyssop ice cream. I wish I'd remembered to write down the exact wines that accompanied dessert, but fittingly, mine was, again, Banyuls.
*
This, of course, means that the rest of the week we've mostly been eating mangos and mangos and more mangos (we bought a case last Saturday for $8). Currently attempting to chill a mango and chocolate mousse icebox cake (thanks to
soufpawed for linking me to the icebox cake recipes on Epicurious; I'm trying to combine this icebox cake with this mango mousse as filling!). In open tabs, I've got recipes for mango lassis, mango chutney, a brie and mango quesadilla, and scallop mango tartelettes.
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Date: 2007-06-22 03:06 (UTC)And as for the meal-- you guys sound like an article from last weekend's NYTimes. Unless it was from last Wednesday-- I forget which. :D