OK, so we haven't posted in a while, and it's now closer to Father's Day than it is to Mother's Day. In any event, here's the belated report on what we made for our annual culinary extravaganza.
Gravlax with whole-wheat blini
Not too much new here; it's the same simple gravlax recipe from last year, plus some tasty little whole-wheat blini to serve them on.
This idea came from watching an old black-and-white episode of Julia Child where she discussed the proper way to make an omelette. As part of a show, she made this seldom-seen dish, which is nothing more than a stack of plain egg omelets with some piperade between the layers. The piperade was made with roasted tomatoes, bell peppers, and leeks. We added some goat cheese between some of the layers as well. Making that many omelets and stacking them without ripping them was a little nerve-racking, but we got the job done.
Smoked potato and duck confit hash
For some reason I had this crazy idea that I should smoke some potatoes. So I got a bunch of the baby Yukon Golds, rigged up a makeshift stovetop smoker out of two aluminum pans, covered the whole thing with foil and let them smoke up for an hour or so. Ultimately, not too much smoke flavor was imparted into the dish, but the duck sure was tasty, and rendering the duck fat for the confit means duck cracklins for the cook.
Spring vegetables in prosecco beurre blanc
This ended up a bit disappointing. After blanching asparagus, peas, and carrots so that they achieved Technicolor brilliance, once they were reheated in the sauce, everything went a little gray. It still tasted OK but was a little lacking in punch.
What was for dessert? I will let Lauren tell you all about that ...