The idea for this jaunty little appetizer came from a sublime dish my brother ordered at Bradley Ogden in Caesar’s Palace. It was a seared foie gras with fresh strawberry, strawberry jam, spice cake, and licorice gastrique. The snappy combination of liver and fresh berries with matching jam was simultaneously chic and rustic. The first incarnation appeared on my Thanksgiving hors d’oeuvre table. Truffle Mousse Pâté with Fresh Raspberry, Raspberry Jam & Fleur de Sel was such a hit it keeps reappearing at my parties in a slightly altered form. Most recently, with pork and blackberries.
I can state unequivocally that we will NOT be deep frying a turkey at my house next Thanksgiving. I’d be a nervous wreck – two busy nephews, a dog, and a huge vat of hot oil do not mix. But it sure was fun to watch my friends Sally and Al deep fry the bird at their home this past Super Bowl Sunday (recipe here). No little kids, no pets in sight.
In about 45 minutes this 12 lb. hen was faultlessly cooked – with crispy bronzed skin and succulent flavorful meat. A thing of beauty. It didn’t hurt that it was a banner day for cooking outdoors either. Sunny and 70° here in Southern California. So, why deep-fry a turkey? If the conditions are right, the weather and all the (many) safety issues are considered, it would be difficult to get any closer to poultry perfection.
Bánh Mì Canapés with Cinnamon Pâté
Toasted Baguette, Chili Aïoli
Pickled Daikon, Carrot & Cucumber
Sliced Jalapeño, Cilantro Garnish
“There’s no reason to be intimidated by the idea of making pâté.
You can just think of it as meat loaf.”
Our sage advice: Don’t wait for your next French or Vietnamese event to serve these canapés. In fact, they would most definitely be a hit at any gathering, perhaps even at your Superbowl Party?
Not only were we crazy about them as an appetizer on New Year’s Eve, we also thoroughly enjoyed them the next day at our New Year’s Day Brunch.
Banh Mi Canapés were the perfect introduction to our meal – a blend of French and Vietnamese cuisines. We took the wildly popular Vietnamese Baguette Sandwich and transformed it into a colorful, spicy, exotic canapé.
The Ultimate Vegetable Stir-Fry Tower
Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño
Chinese Chives, Tofu, Ginger, Cilantro
Over an Organic Short Grain Rice Timbale
With Three Psychedelic Sauces: Cilantro Juice, Chile Oil, Miso Sauce
Truffle Heaven Crostini
Fresh French Black Winter Truffle, Italian Truffle Cheese, Truffle Oil
with Shiitake and Frisée
cholesterol-free eggs benedict:
olive oil tarragon garlic poached tomato “egg yolk”
meatless canadian bacon
rustic whole grain toast with herb oil
Lacquered Brisket of Beef
Anise Ginger Garlic Tamari Glaze
Served with Pickled Fennel
Chicken Soup with Saffron Matzoh Balls
Beyond the beautiful rich color, these matzoh balls taste exotic, mysterious.
Do I dare serve these at Passover?
Spicy Cold Soba Noodles with Peanut, Scallion, and Cilantro
Radish, Tofu, Shiitake, Carrot, Cucumber, Edamame, Shrimp
A Meal with Edible Flowers in Every Course
Baby Lettuce and Mache Salad with Meyer Lemon Wheels, Slivered Pistachios, Violas
Meyer Lemon Cream Dressing, Shallot, Thyme
8-layer farmers’ market fantasy
curried fresh carrot juice sauce with blanched okra & mitsuba
grilled green & yellow patty pan squash
sautéed spinach with sesame, garlic, soy sauce
crispy polenta cake
fire-roasted anaheim chile
fresh goat cheese & asatsuki
cumin dusted grilled beet
spicy smoky heirloom tomato & thai basil
roasted japanese eggplant, maldon smoked sea salt flakes
Wood-Fired Pizza & Pink Wine POOL PARTY
When the moon hits your eye like a big pizza pie, that’s amore.
When the world seems to shine like you’ve had too much wine, that’s amore.
Grilled Baja Fish Torta
Grilled Fresh Swordfish with Grilled Nopalitos, Pineapple, and Avocado
Caper Cumin Aioli, Pickled Jalapeño, Cilantro
On a Bolillo (Crusty Mexican Oval-Shaped Roll)
An autumn affair! Oh, I am in love. He is fresh, sensuous, healthy, and playful.
He is simultaneously familiar and exotic; simple and complex.
His diverse tastes always reflect the season. And he is absolutely gorgeous.
He is New Nordic Cuisine.
All GREEN Grilled Zucchini Tacos
Prickly Pear Cactus Tortillas
Butter Lettuce, Avocado, Shredded Green Cabbage, Cilantro, Serrano Chile
Lime Garlic Cilantro Sauce
Best Wishes for a Creative & Inspiring 2012!
Your friend, Lori Lynn
P.S. Feel free to share links to your favorite dishes of 2011.
Best friends, great memories, stellar food – that’s how we celebrate the New Year! The old gang is together again, this time we take A Trip To Little Saigon & cook a NYE Repas du Soir together! My old dear friends, dating back to our restaurant days in the 80’s, are visiting for the holidays.
It was Tori’s idea to spend the day in Little Saigon. Eating lunch, laughing, taking photos, getting massages, and shopping. It was her idea that led to the inspiration to cook French/Vietnamese for dinner. We picked up authentic ingredients for our repas du soir and returned to my home in LA in the late afternoon to drink Champagne and create a six-course meal together.
The dinner table was pre-set in a casually elegant Southeast Asian style with orchids, bamboo, and the color red to symbolize wealth and prosperity. We cranked up the holiday music and started cooking; everyone participated in the creation, photography, prep, and execution of the menu. We had a blast!
I had no intention of submitting this outing for the Foodbuzz 24X24 event until I read that the folks over at Foodbuzz were interested to see how Featured Publishers would be spending the last day of 2011. We had terrific culinary/cultural plans that turned out to be a fantastic way to ring in the New Year.
Extending a very special thank you to my friends FA, Al, Kirk, Tori, and Tom for your love & friendship and sense of humor & adventure! Thank you to Foodbuzz for choosing A Trip to Little Saigon & The NYE Repas du Soir as a participant in December’s 24×24 event. Foodbuzz 24×24 showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting unique meals occurring around the globe during a 24-hour period.