Meet April 27, 2011

Cooking and Drinking Society

Wednesday, April 27, 2011

Nat Sterling, Chef

MENU

Parmesan crackers and Kalamata olives

Rosé, Luberon, Domaine Faverot (2009)

Conchiglie with sautéed mushrooms and shallots in cream

Viognier, Central Coast, Calera (2009)

Halibut with tomatoes, capers, and onions

Bourgogne-Hautes-Cotes-de-Beaune, Clos Marc,

Domaine Sylvain Langoureau (2008)

Tossed salad of baby spinach, mandarin segments, and pine nuts

Olive Bread, Acme Bread Company

Delice de Bourgogne (triple cream) with sweet French baguette slices

Muscat grapes

Walnuts

Sauternes, Haut Charmes (2005)

RECIPES

Parmesan Crackers:

Make dough of one part butter to two parts grated parmesan and two parts flour. Form dough into log, wrap with plastic wrap, chill until firm (2 hours). Slice into 1/4 inch sections, bake at 325 for 12 min, then 400 for 3 min. Cool on wire rack.

Conchiglie with Sauteed Mushrooms and Shallots in Cream

While pasta is cooking, sautee shallots and mushrooms in olive oil/butter mix (5 min). Add cream, reduce somewhat.

Halibut with Tomatoes, Capers, and Onions:

Mix chopped tomatoes with capers, red onions, and a little olive oil. Top filets with tomato mix, broil (10 min, depending on thickness).