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Yesterday I had another dinner with Natatia, Caroline, Poyao and Stef. The main reason was to get rid of some supplies that I had from last week so the menu was very similar, with a few small changes.
I served mushroom risotto again since I had more stock and arborio rice leftover, but this time we served with rosemary rack of lamb and roasted brussels sprouts, peppers, onions and zucchini, both of which Natatia prepared. Dessert was a ginger peach and mango pie since I had extra pie crust.
The most interesting thing for me, however, was the appetizer that I invented. I call them French Onion Cups. I was inspired by the Grana Padana Parmagiano I had. If you grate a little pile of it onto a silicone pad or parchment paper, you can bake it and it melts into a nice little cheese round that you can mold while hot. Then I had to think about what to do with them.
For a while, I've been wanting to make French Onion soup so I decided to do a non-soup spin on the concept. I would caramelize the onions and add a little buttered crouton to round out the dish. The crisp earthy parmagiano cups with a crouton made from a tangy, buttered, toasted Tuscan bread topped with onions caramelized with a dry riesling turned out really well.
The crouton could probably be thicker, maybe 3/4 of an inch. Also, the onions were over caramelized a bit (i.e. burned) so I asked Poyao to help out by removing some of the especially blackened pieces and that did wonders (you couldn't really tell they had been burned). Otherwise, I think it was a very successful recipe. I will try a second time to tweak it and take a couple pictures.
Posted 06/14/2008 05:44 PM in Cooking, Food, Recipes | Total Comments: (0)
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