thyme is money » Le Creuset

Six Course New Year’s Eve Dinner

tiffany — Sun, 02 Jan 2011 17:45:01 +0000

Henrik and I decided to go all out for NYE — we served a six-course dinner for 4 of our closest friends.

1) Salmon tartare from Thomas Keller’s French Laundry Cookbook (Amazon also has Chef Keller’s other 2 books, Ad Hoc at Home and Bouchon, each for ~$18 off cover price). Paired with a *delicious* Riesling Sekt from Germany produced by Sektkellerei Fitz-Ritter.

2) Warm asparagus ribbon salad with prosciutto, parmesan, and reduced balsamic. (Tip: to make ribbons, use a potato peeler to slice asparagus the long way. )

3) Butternut squash soup, served in Le Creuset mini cocottes. Paired with Poema Cava.

4) Bacon-wrapped scallops with chipotle mayo and tomato-pepper salsa. (Tip: adding a white-wine vinegar to the salsa will cut the spiciness of the mayo if needed)

5) Rosemary pork loin, mushroom cream sauce, white truffle mashed potatoes (no photo… that whole eating thing got in the way). Paired with Cloudline Pinot Noir.

6) Dessert was made by our dear friend Topher — Rum cake. Again… that whole eating thing got in the way, so I did not get a photo of this either.

Midnight always calls for the best, and a true Champagne, so we all toasted with Veuve Clicquot. Hope you all had a wonderful and safe New Years!

Asparagus Cocottes

tiffany — Thu, 20 May 2010 21:18:00 +0000

I received 2 new Le Crueset mini-cocottes for my birthday, so I decided to do something unique with them. First I lined the bottom with halved cherry tomatoes. then I cut asparagus in 1″ pieces to create a little forest of asparagus. I think they’re pretty cute, don’t you?

Served with pork tenderloin, potatoes, herb salad and italian tonnato sauce (1 can of tuna, 1dl olive oil, 1 egg yolk, 2 T lemon juice, 1 clove garlic, 2 T capers + 1 t caper “juice”, basil & parsley to taste). I know, that sauce sounds weird if you’ve never had it… but trust me, it’s good.

Pork Osso Buco with Citrus Gremolata

tiffany — Sun, 09 May 2010 22:09:02 +0000

For our May anniversary dinner, we decided to make Pork Osso Buco with Citrus Gremolata and Saffron Risotto. We enjoyed a bottle of Villa di Capezzana carmignano wine with the Osso Buco, and a little Cinque Terre Monerosso Limoncino afterward.

Since traditional Osso Buco is made with veal and I was using pork, I gleaned from the following recipes for the final dish: Giada De Laurentiis’s Osso Buco, Tyler Florence’s Osso Buco Milanese (citrus gremolata and saffron risotto also on this page), and Ethan Stowell’s Osso Buco.

Osso Buco in the Le Crueset, ready for the oven:

Saffron Risotto:

Citrus Gremolata:

All together now….

Cinque Terre, Monterosso al Mare Limoncino

New Purchase

tiffany — Tue, 20 Oct 2009 18:11:49 +0000

The skinny:

Charlotte Trend | Baltzarsgatan 31, Malmö
Cost for Le Creuset 4.2L Enameled Oven: 1095 SEK

The fat:

This week I went to Charlotte Trend and purchased a 4.2L Le Creuset enameled cast iron oven. I’ve been waiting a long time to get one, and let me tell ya… I’m pretty giddy to use it.

I’ll be making Coq au Vin for the inaugural Le Creuset voyage. Today I went to Systembologet and got all the wine – Bourgogne all the way. Friday we will have a total of 6 for dinner, and I can’t wait.

I’m not sure if I’ll have time to go to a proper butcher, but I will be getting bread from Vendel. Yay!