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Thread: Champagne!

  1. #1
    Bob Terwilliger Guest

    Default Champagne!

    I've been told to come up with a menu to accompany a bottle of good
    champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
    planning:


    Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    making this; she really likes it)

    Scallops Poached in Miso-Persimmon Broth

    Romaine-Mandarin Salad

    Seared Duck Breasts with Orange-Tea Sauce

    Kiwi Shortcake


    Our guest (who's bringing the champagne) is something of a VIP; are there
    any suggestions for improving the menu?

    Bob




  2. #2
    Wayne Boatwright Guest

    Default Re: Champagne!

    On Sat 28 Nov 2009 01:13:29a, Bob Terwilliger told us...

    > I've been told to come up with a menu to accompany a bottle of good
    > champagne, and I'll be cooking it a week from tonight. Here's the menu

    I'm
    > planning:
    >
    >
    > Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    > making this; she really likes it)
    >
    > Scallops Poached in Miso-Persimmon Broth
    >
    > Romaine-Mandarin Salad
    >
    > Seared Duck Breasts with Orange-Tea Sauce
    >
    > Kiwi Shortcake
    >
    >
    > Our guest (who's bringing the champagne) is something of a VIP; are there
    > any suggestions for improving the menu?
    >
    > Bob
    >
    >
    >
    >


    Are not having a vegetable(s) with the entrée?

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  3. #3
    Paul M. Cook Guest

    Default Re: Champagne!


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:01492696$0$11359$c3e8da3@news.astraweb.com...
    > I've been told to come up with a menu to accompany a bottle of good
    > champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
    > planning:
    >
    >
    > Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    > making this; she really likes it)
    >
    > Scallops Poached in Miso-Persimmon Broth
    >
    > Romaine-Mandarin Salad
    >
    > Seared Duck Breasts with Orange-Tea Sauce
    >
    > Kiwi Shortcake
    >
    >
    > Our guest (who's bringing the champagne) is something of a VIP; are there
    > any suggestions for improving the menu?


    2 more bottles of champagne.

    Paul



  4. #4
    Christine Dabney Guest

    Default Re: Champagne!

    On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:


    >Our guest (who's bringing the champagne) is something of a VIP; are there
    >any suggestions for improving the menu?
    >
    >Bob
    >
    >


    Who says I am a VIP????? News to me..LOL.

    Christine
    --
    http://nightstirrings.blogspot.com

  5. #5
    Christine Dabney Guest

    Default Re: Champagne!

    On Sat, 28 Nov 2009 00:49:45 -0800, "Paul M. Cook" <pmcook@gte.net>
    wrote:


    >2 more bottles of champagne.
    >
    >Paul
    >


    Only if they buy the other two...LOL.

    Christine
    --
    http://nightstirrings.blogspot.com

  6. #6
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Champagne!



    Wayne Boatwright wrote:
    > On Sat 28 Nov 2009 01:13:29a, Bob Terwilliger told us...
    >
    >
    >>I've been told to come up with a menu to accompany a bottle of good
    >>champagne, and I'll be cooking it a week from tonight. Here's the menu

    >
    > I'm
    >
    >>planning:
    >>
    >>
    >>Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    >>making this; she really likes it)
    >>
    >>Scallops Poached in Miso-Persimmon Broth
    >>
    >>Romaine-Mandarin Salad
    >>
    >>Seared Duck Breasts with Orange-Tea Sauce
    >>
    >>Kiwi Shortcake
    >>
    >>
    >>Our guest (who's bringing the champagne) is something of a VIP; are there
    >>any suggestions for improving the menu?
    >>
    >>Bob
    >>
    >>
    >>
    >>

    >
    >
    > Are not having a vegetable(s) with the entrée?
    >



    Know what kind of Champagne? Im told there are still drinkable bottles
    of nineteenth century Veuve Clicquot (sp?) around. Bottle of Cristal?
    95 Krug Clos du Mensil? Perrier Jouet Belle Epoque Blanc de Blanc?
    Hopefully a Tete de Cuvee Champagne at the very least, Henriot?
    Taittinger? Pomery? Philipponnat Clos des Goissess?

    I once had some one once say much the same thing to me, but i was quite
    happy to receive a case of that lovely Spanish Cava, Freixenet, cordon
    negro brute.
    --
    Mr. Joseph Littleshoes Esq.

    Domine, dirige nos.
    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  7. #7
    Christine Dabney Guest

    Default Re: Champagne!

    On Sat, 28 Nov 2009 01:21:12 -0800, "Mr. Joseph Littleshoes Esq."
    <jpstifel@isp.com> wrote:


    >Know what kind of Champagne? Im told there are still drinkable bottles
    >of nineteenth century Veuve Clicquot (sp?) around. Bottle of Cristal?
    >95 Krug Clos du Mensil? Perrier Jouet Belle Epoque Blanc de Blanc?
    >Hopefully a Tete de Cuvee Champagne at the very least, Henriot?
    >Taittinger? Pomery? Philipponnat Clos des Goissess?
    >
    >I once had some one once say much the same thing to me, but i was quite
    >happy to receive a case of that lovely Spanish Cava, Freixenet, cordon
    >negro brute.


    It will be NM champagne/aka sparkling wine. Gruet champagne, to be
    exact.
    http://www.gruetwinery.com/

    I am the guest bearing champagne.. Probably green chile too...

    Christine
    --
    http://nightstirrings.blogspot.com

  8. #8
    Bob Terwilliger Guest

    Default Re: Champagne!

    Wayne replied:

    >> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will
    >> be making this; she really likes it)
    >>
    >> Scallops Poached in Miso-Persimmon Broth
    >>
    >> Romaine-Mandarin Salad
    >>
    >> Seared Duck Breasts with Orange-Tea Sauce
    >>
    >> Kiwi Shortcake

    >
    > Are not having a vegetable(s) with the entrée?



    Good catch! I guess it'll depend on what we see at the farmers' market.
    Maybe carrots and parsnips with roasted pecans and a touch of honey and
    Meyer lemon? I'm trying to be seasonal.

    Bob




  9. #9
    Food Snob® Guest

    Default Re: Champagne!

    On Nov 28, 2:54*am, Christine Dabney <artis...@ix.netcom.com> wrote:
    > On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
    >
    > <virtualgoth@die_spammer.biz> wrote:
    > >Our guest (who's bringing the champagne) is something of a VIP; are there
    > >any suggestions for improving the menu?

    >
    > >Bob

    >
    > Who says I am a VIP????? News to me..LOL.


    In another post you wrote that you'd be brining green chile. That
    would make you a VIP.
    >
    > Christine
    > --http://nightstirrings.blogspot.com


    --Bryan

  10. #10
    Virginia Tadrzynski Guest

    Default Re: Champagne!


    "Christine Dabney" <artisan2@ix.netcom.com> wrote in message
    news:1ds1h5tqvf4i2eu62v59jcg0cpqamnai8n@4ax.com...
    > On Sat, 28 Nov 2009 01:21:12 -0800, "Mr. Joseph Littleshoes Esq."
    > <jpstifel@isp.com> wrote:
    >
    >
    >>Know what kind of Champagne? Im told there are still drinkable bottles
    >>of nineteenth century Veuve Clicquot (sp?) around. Bottle of Cristal?
    >>95 Krug Clos du Mensil? Perrier Jouet Belle Epoque Blanc de Blanc?
    >>Hopefully a Tete de Cuvee Champagne at the very least, Henriot?
    >>Taittinger? Pomery? Philipponnat Clos des Goissess?
    >>
    >>I once had some one once say much the same thing to me, but i was quite
    >>happy to receive a case of that lovely Spanish Cava, Freixenet, cordon
    >>negro brute.

    >
    > It will be NM champagne/aka sparkling wine. Gruet champagne, to be
    > exact.
    > http://www.gruetwinery.com/
    >
    > I am the guest bearing champagne.. Probably green chile too...
    >
    > Christine
    > --
    > http://nightstirrings.blogspot.com



    Oh, If it's Chris.....something with Spam and a can of condensed soup.....
    -ginny
    (ducking and running as Chris digs out a can of something to throw in her
    general direction, then cuss at me for making her unpack something).



  11. #11
    cshenk Guest

    Default Re: Champagne!

    "Bob Terwilliger" wrote

    > I've been told to come up with a menu to accompany a bottle of good
    > champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
    > planning:


    > Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    > making this; she really likes it)


    > Our guest (who's bringing the champagne) is something of a VIP; are there
    > any suggestions for improving the menu?


    Yes, check first to see if the guest likes cilantro or if they think of it
    as 'soap weed'. In a case like that, it doesnt matter how much 'you' like
    cilantro or how well done the dish is. For those of us who have the wrong
    genes, it tastes exactly like when someone doesnt rinse the dishes of the
    soap and lingers up to an hour in every other dish you eat to try to clear
    it.

    If they are a cilantro = soap-weed, you just ruined the whole meal and the
    champagne won't even be enjoyable ;-)

    If you can't check or don't know, replace the first course with something
    else or replace the cilantro with a compatible flavor (I'd suggest but have
    no idea what it is supposed to taste like, all I get is pervasive
    dishwashing liquid flavor)



  12. #12
    cshenk Guest

    Default Re: Champagne!

    "Christine Dabney" wrote

    > I am the guest bearing champagne.. Probably green chile too...


    Snicker, do you like Cilantro?



  13. #13
    aem Guest

    Default Re: Champagne!

    On Nov 28, 12:13 am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    [snip]
    > Our guest (who's bringing the champagne) is something of a VIP; are there
    > any suggestions for improving the menu?
    >

    The menu is interesting as is, but since you ask, I'd make tea-smoked
    duck instead of the seared duck breast. More substantial after the
    seafood teasers.

    And almost any other fruit would improve on kiwi -- but that's just a
    personal bias. -aem

  14. #14
    James Silverton Guest

    Default Re: Champagne!

    aem wrote on Sat, 28 Nov 2009 09:46:16 -0800 (PST):

    > On Nov 28, 12:13 am, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    > [snip]
    >> Our guest (who's bringing the champagne) is something of a
    >> VIP; are there any suggestions for improving the menu?
    >>

    > The menu is interesting as is, but since you ask, I'd make
    > tea-smoked duck instead of the seared duck breast. More
    > substantial after the seafood teasers.


    If I were you, I would enjoy the champagne as a before dinner drink and
    perhaps have a dry white wine with dinner. I know that's what we did and
    it came off rather well.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  15. #15
    Christine Dabney Guest

    Default Re: Champagne!

    On Sat, 28 Nov 2009 12:56:57 -0500, "James Silverton"
    <not.jim.silverton@verizon.net> wrote:


    >If I were you, I would enjoy the champagne as a before dinner drink and
    >perhaps have a dry white wine with dinner. I know that's what we did and
    >it came off rather well.


    That's my usual use of champagne as well. Either as an aperitif, or as
    an accompaniment to dessert.

    In fact, when I told Lin I was bringing some champagne, that's what I
    suggested, that she should tell Bob to make some appetizers/munchies
    to go with it.

    Salty things do go really well with a brut champagne. From what I
    have read, the French really like it with potato chips....

    Christine
    --
    http://nightstirrings.blogspot.com

  16. #16
    Steve Pope Guest

    Default Re: Champagne!

    Christine Dabney <artisan2@ix.netcom.com> wrote:

    >It will be NM champagne/aka sparkling wine. Gruet champagne, to be
    >exact.
    >http://www.gruetwinery.com/


    Gruet is pretty good, on the couple times I've had it.

    The menu sounds pretty darn good. The two soy and miso seafood dishes
    sound potentially a little oversalty, but you guys are careful so
    I'm not worried about that. (I'd hesitate to pick them off
    a restaurant menu for this reason.)

    Steve

  17. #17
    Nathalie Chiva Guest

    Default Re: Champagne!

    On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >I've been told to come up with a menu to accompany a bottle of good
    >champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
    >planning:
    >
    >
    >Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    >making this; she really likes it)
    >
    >Scallops Poached in Miso-Persimmon Broth
    >
    >Romaine-Mandarin Salad
    >
    >Seared Duck Breasts with Orange-Tea Sauce
    >
    >Kiwi Shortcake
    >
    >
    >Our guest (who's bringing the champagne) is something of a VIP; are there
    >any suggestions for improving the menu?


    I *love* all-Champagne meals. Your menu is perfect, except for the
    duck. Duck is great, but not with Champagne. I'd lean towards a good
    farm chicken in cream and morrel sauce :-)

    Nathalie in Switzerland

  18. #18
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Champagne!



    Nathalie Chiva wrote:
    > On Sat, 28 Nov 2009 00:13:29 -0800, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    >
    >
    >>I've been told to come up with a menu to accompany a bottle of good
    >>champagne, and I'll be cooking it a week from tonight. Here's the menu I'm
    >>planning:
    >>
    >>
    >>Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    >>making this; she really likes it)
    >>
    >>Scallops Poached in Miso-Persimmon Broth
    >>
    >>Romaine-Mandarin Salad
    >>
    >>Seared Duck Breasts with Orange-Tea Sauce
    >>
    >>Kiwi Shortcake
    >>
    >>
    >>Our guest (who's bringing the champagne) is something of a VIP; are there
    >>any suggestions for improving the menu?

    >
    >
    > I *love* all-Champagne meals. Your menu is perfect, except for the
    > duck. Duck is great, but not with Champagne. I'd lean towards a good
    > farm chicken in cream and morrel sauce :-)
    >
    > Nathalie in Switzerland



    Supremes de Volaille a l'Proust made with champagne grapes and a nice
    suce a vin blanc.


    --

    Mr. Joseph Littleshoes Esq.

    Domine, dirige nos.
    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  19. #19
    Bob Terwilliger Guest

    Default Re: Champagne!

    Nathalie wrote:

    >> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
    >> making this; she really likes it)
    >>
    >> Scallops Poached in Miso-Persimmon Broth
    >>
    >> Romaine-Mandarin Salad
    >>
    >> Seared Duck Breasts with Orange-Tea Sauce
    >>
    >> Kiwi Shortcake
    >>
    >> Our guest (who's bringing the champagne) is something of a VIP; are there
    >> any suggestions for improving the menu?

    >
    > I *love* all-Champagne meals. Your menu is perfect, except for the
    > duck. Duck is great, but not with Champagne. I'd lean towards a good
    > farm chicken in cream and morrel sauce :-)



    I think by the time we get to the duck, the Champagne will be gone and
    two-thirds of the diners will be downing Delilahs. :-)

    Bob


  20. #20
    Christine Dabney Guest

    Default Re: Champagne!

    On Thu, 3 Dec 2009 01:56:52 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:


    >I think by the time we get to the duck, the Champagne will be gone and
    >two-thirds of the diners will be downing Delilahs. :-)
    >
    >Bob


    Naw..delilahs come before a meal. Not with a meal.

    However, maybe we can find a good red wine to go with the rest of the
    meal...

    Christine

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