Saturday, November 29, 2008

Beet and Goat Cheese Tartelettes and Veal Chops with Risotto

Despite an evening of unfortunate events (getting stuck behind an accident for 30 minutes on his way to get a missing ingredient from a store 5 minutes away, to the alarm going off and the dog freaking out, to the microwave blowing up part way through the meal prep), my husband still managed to pull together one of his best meals yet. Friends of ours were down from Mont Tremblant (you may recall our weekent at Zoya's). And this was our chance to thank them. I still can't stop thinking about how exquisite and mouthwatering this meal was. Unfortunately I didn't get the recipe from him as I didn't want to disturb him while he was cooking. We started off with a warm, melt in your mouth beet and goat cheese tartelette with a balsamic glaze and chives (I would seriously eat 100 of these). Then for our main, he served veal chops in an ambrosial cream, cognac, thyme, shallot and chive sauce with morel and king eryngii mushrooms and an amazing, rich tasting risotto. Served with a dry, medium-bodied Masi Campofiorin (thanks Zoya!) this meal was fine dining at it's best.

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