Daniel Boulud's last supper graced our table this weekend. His actual menu would have kept me in the kitchen for a week (and would have fed us for a week). So, I chose a few courses from his choices: we started with a soup - his recipe for Asparagus soup with sweet pepper coulis, then we had a min course of Rack of Lamb with two sauces and crispy salad - another of his recipes. We ended the night with a cheese course. After two weeks Jeff is hooked on Project Last Supper. We've had a couple of great dinners...
Some highlights from Daniel's Last Supper:
Asparagus soup with Sweet Pepper Coulis - Find his recipe on the website for Daniel, his NYC restaurant.
He gave us a Rotin Perigord Chevre from France, aged and delicious goat cheese; a Zamorano Sheep's milk cheese from Spain, and a Montasio Extra from northern Italy. I served it with a Pain Rustique from LaBrea bakery and a ripe fig. The perfect ending to the perfect meal!
Last Supper score: That's 2 done and 38 more to go. Next up: either Laurent Tourondel or Jaime Oliver
Some highlights from Daniel's Last Supper:
Asparagus soup with Sweet Pepper Coulis - Find his recipe on the website for Daniel, his NYC restaurant.
Marinated Lamb chops with two sauces - This recipe is also online - it's on Daniel's section on Starchefs.com. The sauces are a warm tomate ginger sauce and a cool yogurt mint sauce. Both were delicious on the lamb, which I left in a whole rack and grilled.
He gave us a Rotin Perigord Chevre from France, aged and delicious goat cheese; a Zamorano Sheep's milk cheese from Spain, and a Montasio Extra from northern Italy. I served it with a Pain Rustique from LaBrea bakery and a ripe fig. The perfect ending to the perfect meal!
Last Supper score: That's 2 done and 38 more to go. Next up: either Laurent Tourondel or Jaime Oliver
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