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).