Chez Nous
Our French bistro-inspired dinner was magnifique. The sauce tasted pretty close to the ones we had in Paris, the filets were tender and delicious—I didn’t get the skillet hot enough to get a nice, crusty sear on the steaks, but I think that was the only hiccup in an otherwise delicious meal.
I’ll just link to the recipes I used…I followed everything to the letter for the green peppercorn steak sauce and the clafoutis. For the individual potato gratins, I just sliced Yukon golds thinly with the mandolin, layered them in the buttered dishes, sprinkled with salt and pepper, and then poured a mixture of heavy cream and whole milk over them. Topped with a bit of Gruyere, and baked for 45 minutes. Voila.
{our delicious red}
{salade vert with classic vinaigrette}
{nice and rare}
{the guys}
{plum clafoutis}
June 23rd, 2009 at 9:33 pm
YUM! Looks like married life agrees with you:) Random question but what kind of camera do you have? I have a canon rebel I'm trying to learn and I'm curious what settings you had your camera on for the first few pics??
June 24th, 2009 at 9:03 pm
Katie, fabulous menu! Any comment on the ripeness of the plums?
June 24th, 2009 at 9:09 pm
Some were more ripe than others…but since you macerate them, I'd think a tarter, firmer plum would work fine here. The sweeter the better in my opinion, though!
February 14th, 2010 at 8:34 pm
[...] I promised Jason I’d try my hand at making the sauce. We had some friends over for a bistro meal…but it wasn’t quite the same. Tonight, for our evening together, Jason suggested steaks with [...]