Auguste Escoffier created Sole Véronique in 1898 at the London Carlton Hotel to celebrate the popular comedic opera Véronique. It is a delightful recipe where fresh sole is paired with a creamy sauce balanced with lightly sweet yet tart green grapes and the distinctively French accent of fresh tarragon.
Les Dames d’Escoffier is a philanthropic organization of women leaders in the fields of food, fine beverage and hospitality. We will be holding our Annual Conference in Newport Beach, CA the weekend of October 26-29. I am looking forward to attending some of the seminars and volunteering at the event.
I thought it would be fun to adapt an Escoffier recipe in celebration of our conference. I chose Sole Véronique as a way to use some of the grapes I had from the last photoshoot “Grape Still Life.”
Sole Véronique Recipe
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Chèvre Chaud over a Salad of Arugula, Grapes, and Marcona Almonds
Limoncello Rosemary Dressing
How did this fall off my radar? Often, I would serve a Salade de Chèvre Chaud at dinner parties. It’s been years – but now, fried goat cheese back. This time with arugula, grapes, marcona almonds, and a zippy limoncello rosemary dressing.
Food Network is featuring grapes this week, so I was thinking about foods that might pair well: goat cheese, almonds, lemon, rosemary, arugula, alcohol… Alcohol? Yes – like wine, cognac, brandy, rum. How about limoncello? The dressing is bold, lemony, and definitely zippy. It adds unexpected character and balances the rich fried cheese. All the ingredients just came together and voilà – this bodacious “adult” salad was born.
Chèvre Chaud Recipe
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