November 2007

I am currently reading THE BRIEF HISTORY OF THE DEAD by Kevin Brockmeier. The Publisher’s Weekly describes it as:

Starred Review. A deadly virus has spread rapidly across Earth, effectively cutting off wildlife specialist Laura Byrd at her crippled Antarctica research station from the rest of the world. Meanwhile, the planet’s dead populate “the city,” located on a surreal Earth-like alternate plane, but their afterlives depend on the memories of the living, such as Laura, back on home turf. Forced to cross the frozen tundra, Laura free-associates to keep herself alert; her random memories work to sustain a plethora of people in the city, including her best friend from childhood, a blind man she’d met in the street, her former journalism professor and her parents. Brockmeier (The Truth About Celia) follows all of them with sympathy, from their initial, bewildered arrival in the city to their attempts to construct new lives. He meditates throughout on memory’s power and resilience, and gives vivid shape to the city, a place where a giraffe’s spots might detach and hover about a street conversation among denizens. He simultaneously keeps the stakes of Laura’s struggle high: as she fights for survival, her parents find a second chance for love—but only if Laura can keep them afloat. Other subplots are equally convincing and reflect on relationships in a beautiful, delicate manner; the book seems to say that, in a way, the virus has already arrived. (Feb.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

It’s very interesting so far, but I am admittedly not very deep into the book yet.

This guest article written by Ronald Lee.

On Wednesday, November 27, 2007, most of the members of the Happy Mouth Supper Club cabal (Drew, Wendy, Ted, Holly, Jay, John, Angel, and Ron) met for the monthly soirée at one of ‘Johnny Robert’s’ joints in Covington, Kentucky. It’s officially known as Jean-Robert’s Greenup Cafe. These usual suspects were joined this month by special guests Julie, Terry, and DeAnn.

The Greenup Cafe (named for the street on which it is located) is in the former Wild Flour restaurant location that used to be frequented by lawyers, judges, court officers, and other nefarious characters from in and around Covington. The old building (historical, I think) has been somewhat renovated by the French guy and his minions & the food was awesome. In fact, it was so good I almost forgave the French for World War II… Almost.

We were comfortably seated in one of two upstairs private dining areas and started the evening with a nice cocktail hour before settling in for appetizers, entrees, and desserts. Appetizers included the charcuterie plate with white bean salad, outstanding soup (butternut squash), tarte fine, and beggar’s purses with fig.

Everyone seemed to enjoy their dinners which consisted of Pan Seared Ruby Trout, a delicious roasted Chicken, and Marinated Pork Tenderloin. All served with delicious mashed potatoes and vegetables.

Pigall’s worker/chef-instructor Drew was allowed to enjoy his meal rather than being forced to “chop broccoli” all night…

http://www.youtube.com/watch?v=TVe1W_fFzoo

A good time was had by all and another successful Happy Mouth is officially in the books!

I’ve done a poor job of keeping up with my list of what I’ve read in the last several months (my last update was May 8, 2007 and it’s nearly December!). Sorry about that! I’ve been busy reading and not blogging about what I’m reading…

I recently finished The Last Days of Haute Cuisine: The Coming of Age of American Restaurants and found it to be an interesting concept executed poorly, just like Eric Oehler whose review appears on the Amazon page.

-= Exported from BigOven =-

Roasted Brussels Sprouts with Walnuts and Pecorino

No more wrinkled noses when people hear you’re serving Brussels Sprouts — they’ll be begging for more. Properly cooked Brussels Sprouts are sweet, nutty, and full of good flavor. In this preparation, from Franny’s restaurant in Brooklyn, they’re also anointed with olive oil and given a good roasting. The walnuts and pecorino are perfect counterpoints. Look for fresh Brussels Sprouts on their long stalks at the farmers’ market.

Recipe By: BEST AMERICAN RECIPES 2005-2006, page 183
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Brussels Sprouts
Categories: Roast, Vegetables, Side Dish

-= Ingredients =-
1/2 cup Walnuts
18 each Brussels Sprouts ; cut in half
to taste Extra virgin olive oil
to taste Salt and pepper
squeeze Fresh lemon juice
to taste Pecorino Toscano ; optional, for topping

-= Instructions =-
Preheat the oven to 350 degrees.

Toast the walnuts on a rimmed baking sheet for about 10 minutes, or until they smell toasty; set aside. Crumble them when they’re cool enough to handle.

Turn the oven up to 450 degrees.

Toss the Brussels Sprouts in a bowl with enough olive oil to coat each sprout, 2 to 3 tablespoons. Season with salt and pepper to taste.

Arrange the sprouts in a single layer on the baking sheet and roast for about 20 minutes or until fork-tender and some of the leaves have become crunchy.

Let the sprouts cool on the baking sheet, then toss in a large bowl with the walnuts. Drizzle liberally with olive oil, add a squeeze of lemon, and season with salt and pepper. Shave some of the pecorino on top and serve warm.

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 162285 **
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Jean-Robert at Pigall’s
Tuesday, September 25, 2007

On Tuesday, September 25, 2007, Wendy & I ate at Jean-Robert at Pigall’s for an amazing dinner to celebrate Wendy’s birthday. The menu with wine pairings is below. Stupidly, I had my suit dry-cleaned and my notes from the dinner didn’t come back with it.

Salutation Cove Oyster with Three Tomatoes: Salad, Puree, and Water
JK Carriere Glass, Willamette Valley, 2005
This was a fun dish since it presented the tomatoes three ways. The briny fresh oyster was a nice counterpoint.

Tuna Tartare with Cucumber and Fennel Mimosa and Organic Quail Egg
JK Carriere Glass, Willamette Valley, 2005
I adore the Tuna Tartare that is prepared at the restaurant and think that the egg on top makes a really nice sauce when you topple the tower (the dish is presented in a tower) and mix everything together. The fennel and cucumber mimosa provided vegetal counterpoints to the richness of the fish and egg.

Jonah Crab with Kentucky Caviar Cream, Gazpacho Style with Seaweed Sorbet
Kerpen Wehlener Sonnenuhr Riesling Kabinett, Mosel-Saar-Ruwer, 2005
I’ve said it before and I’ll say it again: Jean-Robert knows his way with fish. This Jonah Crab dish was perfectly fresh and included the local Kentucky Caviar Cream. And Seaweed Sorbet is delicious! Whoda thunk it?!

Lobster with Sea Beans, Morels, and Mint Sabayon
Verget Bourgogne “Terroirs de Vergisson”, 2006

Breast of Squab with Oregon Morels, Figs, and Sea Beans
Mystery Wine

Seared Foie Gras, Black Pepper and Sweet Wine, Watermelon and Watercress, Chanterelles and Cauliflower
Kracher Zweigelt Beerenauslese, Burgenland, 2003
Watermelon and Foie Gras are a good pairing. I love seared Foie Gras with a fruit accompaniment. Terrific dish.

Sea Scallop with Duo of Zucchini and Yellow Squash, Heirloom Tomatoes Roasted with Balsamic and Ragout of Snail and Horseradish
Rene Mure Cotes du Rouffach Tokay Pinot Gris, Alsace, 2001

Braised Arctic Char, Beets and Lemon Emulsion, Basil and Goat Cheese Risotto, Compote of Candied Fennel
Joseph Voillot Bourgogne Vieilles Vignes, 2004
The basil and goat cheese risotto was a real standout in this dish.

Short Rib Ravioli with Heirloom Tomatoes, Abbaye de Bel’loc and Tomato Vinaigrette
Pierre Gonon Saint Joseph, 2003
After having produced a ton of these ravioli while working in the kitchen, it is nice to experience the full impact of this dish in the dining room. It was delicious!

Lamb Loin with Thyme-Red Wine Sauce, Eggplant Roulade with Mushrooms, Corn, and Merguez Sausage
Pierre Gonon Saint Joseph, 2003

Assortment of Imported and Domestic Cheeses
Domaine de la Casa Blanca Banyuls, 2004
I so love a cheese course. I think a cheese course adds impact to any meal, and is an elegant stop along the courses. The cheese course at Pigall’s provides tastes of 5 different cheeses (though for Wendy, 5 spoons of Epoises would be enough!). the Banyuls that was poured was delightful.

Variation of Sweets
Jean Lallement Grand Cru Brut, N/V

-= Exported from BigOven =-

Sausage & Cheese Strata

Recipe By: www.drewvogel.com
Serving Size: 16
Cuisine: Uncategorized
Main Ingredient: Eggs
Categories: Christmas, Advance, Easy, Breakfast

-= Ingredients =-
1/4 cup Butter ; Softened
6 slices Firm White Bread
2 pound Bulk Sausage
3/4 pound Cheddar Cheese ; Grated
6 each Large Eggs
1 1/4 cup Milk
1/2 cup White Wine
1 teaspoon Garlic Powder
1 tablespoon Dijon Mustard
6 each Green Onions ; thinly sliced, green parts only

-= Instructions =-
1. Lightly butter a 9×12 glass baking pan.

2. Spread the bread with butter and cut into 1/4 inch cubes, leaving on the crusts.

3. Cook sausage and drain well.

4. Layer half the bread cubes in the pan, top with half the sausage, and 1 cup of cheese.

5. Repeat until all is used.

6. Beat eggs until light and lemon colored.

7. Beat in milk, wine, garlic powder, and mustard. Pour over pan.

8. Cover and refrigerate 8 hours or overnight.

9. Uncover and bake in preheated 325 oven for 1 hour or until lightly browned.

Top with remaining cheese and green onions, and serve.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **