juggernt
Tampa, FL, USA
Wine Bottler
Posts:3420
 | | 03/16/2006 5:59 PM |
| Our anniversary is coming up, and I'd like us to spend the day together cooking something decadent, racy, and interesting. One of my friends suggested a bleu cheese lasagne (using a velute sauce instead of a bechamel) which kind of fits the bill.
Any other ideas? | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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ChangeMe
Master of Wine
Posts:11169
| | 03/16/2006 10:13 PM |
| FOIE GRAS!
You can't get much more decadent that that. Of course, you could you could have a first course of caviar. | | | |
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Rothko
Palm Beach
Wine Thief
Posts:2875
| | 03/16/2006 10:21 PM |
| | I was going to suggest caviar as well. Order a pound or so of really good domestic caviar, and just relish the extravagance of wolfing down huge spoonfuls at a time, with lots of fine champagne. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10798
| | 03/16/2006 11:30 PM |
| Corkage's lobster ravioli might fit the bill. He posted the recipe somewhere on VC.
Caviar sounds awesome about now. | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 03/17/2006 4:09 AM |
| This is not decadent but I would consider it racy:
Babbo's black squid ink tagliatelle and pancetta | | | |
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Appreciative
Beaverton, OR
Grape Fermenter
Posts:418
| | 03/17/2006 3:44 PM |
| | For a racy appetizer, my friend always makes a tuna tartar served on a fried wonton skin. The beefiness of sashimi grade tuna, a nice zing from a marinade, and the cruchiness of the wonton can't be beat. | | | |
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love_cab_chard
Master of Wine
Posts:12497
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3420
| | 03/17/2006 9:10 PM |
| | A friend of mine suggested a bleu chesse lasange made with a veloute instead of bechamel. Sounds kind of interesting. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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ChangeMe
Barrel Filler
Posts:1475
| | 03/19/2006 10:03 PM |
| | I think decadent food from home needs to start with A+ ingredients: sashimi grade fish, dry-aged prime beef, lobster, crab, caviar, etc. Extravagent ingredients are great because they can shine without extremely elaborate preparations, which makes for less stress in the kitchen. Some other classics to work with are mushrooms, cheeses, even chocolate and vanilla. I think lasagna could be very good, but in order to savor every bite, I think it is good to err on the side of smaller quantities of super-rich things like cream sauce-based dishes. | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3420
| | 03/20/2006 3:30 PM |
| The menu
Insalata Caprese (with fresh mozzella di bufala and top-shelf Tuscan olive oil)
Goat Cheese and scallion ravioli verde in black olive butter
Salsiccie alla griglia
Roastead asparagus and shallots
Veuve Cliquot La Grande Dame 1996
Dark chocolate cherry torte
We made the pasta fresh; the green part was easy (just a little chopped spinach mixed with the eggs in the dough). | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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rjs3
NJ
Barrel Filler
Posts:1124
| | 03/22/2006 5:57 PM |
| | Is anyone afraid to serve raw fish at their house? It's just something that scares me - is a retail fish market really able to give you that quality - but I trust restaurants. Strange, huh? | | | |
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