Hen tortellini with nasturtium in consommé
We had some first time visitors for dinner Saturday. I never quite know how people are going to react to their first dinner. I never know how many times my wife will have to apologize for her crazy husband’s cooking. I’m happy to report we did well on both fronts. The dinner was complicated by us being out Friday night, me participating in a running event Saturday morning, and my son acquiring a remote controlled airplane which, of course, required spending some time in a field trying to get it in the air.
As a result the dinner required dipping into the strategic reserves. One of the guests is French so my mind landed on featuring lamb and flageolets in the main course. I love lamb and thought about doing racks but they are just horribly expensive. If you move down a touch you can find the chop. I’ve started buying the whole cut that turns into chops and then taking both pieces of meat off the bone and tying them together to form a roast. I did this Thursday night seasoning with rosemary, salt, pepper, and anchovies (yes try it!) then left them to cure. Before the guests arrived these got dropped into the Sous Vide machine to cook to rare over two hours before browning on the stove. One of the guests claimed it was the best lamb they had ever had. Who am I to argue ;)?
The rest of the menu fell in to place after consulting a few more cookbooks and the larder. A nice make ahead is the Comte crackers from Dorie Greenspan’s excellent Around My French Table.They can be made ahead and then sliced and baked as your guests arrive. With the crackers I served some bread with roasted Piquillo peppers and sheep milk cheese. I had roasted and frozen these a few weeks before not knowing when I would use them. The first course was the tortellini that I had learned to make at Flour + Water in a consommé, both of which were also in the freezer. With the lamb and beans (which were also cooked and frozen) I served a Heston Blumenthal inspired salad of radicchio, greens, shaved blue cheese, hazelnuts, and pears. And since my wife won’t eat lamb I did butter basted chicken for her.
On the list of things to try was a cake from Miette, a local bakery that produces some killer cakes. I had just read an article that put their Tomboy cake on a short list of best cakes in the country so how could I resist even though I have limited experience with layer cakess. Not as pretty as their versions but quite tasty. It is a rich, double chocolate cake with a raspberry buttercream.
I am pleased to announce that we were also able to consume five bottles from the wine fridge over the course of the long evening! I chose a nice creamy Benovia La Pommeraie Chardonnay to pair with the tortellini. The Selyem Rochioli and Beuhler Cabernet accompanied the main course. The sparkling cider is what we call “kid’s wine” and the sparkling fermented juice was served at the beginning of the evening. The pairings were quite successful.
It was a fantastic evening. There is nothing quite as satisfying as cooking in front of an appreciative audience and our friends were that and more. The meal has left a lingering glow in the house even after the last of the wine glasses was cleaned and put away.
Sous Vide Lamb Roast
kosher salt 3/4 tsp per pound
few sprigs of rosemary
freshly ground pepper
one anchovy fillet per pound
touch of lemon zest
Chop the rosemary and anchovies and then rub together with the salt and lemon zest. Add olive oil until you have a spreadable “paste” and rub all over the lamb roasts (I trimmed some of the extra fat as well) and marinate for 24-48 hours. Tie the roasts and vacuum seal. Warm the sous vide to your desired doneness in my case 130 F (54.5 C) for the bottom end of medium rare and cook for around two hours. Pull and dry the roasts while you heat a pan. I added some garlic, thyme, and butter to some olive oil and seared the roasts while basting them. Slice and enjoy!