poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

Gourmet Homecookin’


Ahoy mateys! I’m blogging from 35,000 feet! A different kind of mile-high club if you ask me. haha.

Last month, JA cooked an absolutely amazing four course gourmet meal for me. Here was the menu and my notes on each course:

– Frisée salad with toasted almonds, green apple slices, and fried parsnips in a citrus vinaigrette. The dressing went really well with the frisee, especially since I find frisee to be too bitter sometimes. I suggested Gruyere cheese next time and JA agreed that it would be a good addition, perhaps in lieu of the parsnips.
– Basil and pine nut risotto with bacon-wrapped shrimp and slices of Parmesan-Regianno. As y’all know from JKL’s rehearsal dinner, bacon-wrapped shrimp are quickly becoming one of my favorite foods.
– Grilled pork tenderloin with mashed sweet potato (w/ honey and brandy), topped with fried leeks. SO good. The meat came out perfectly, and together with the sweet potatoes and leeks, it was just heaven. I’m drooling as I type this, it was so good.
– Blood oranges with chocolate “ganache” and sugar-coated cashews. The ganache was formed into chocolate balls and coated with salt. Traditionally, ganache is made with butter and milk, which JA kindly omitted due to my butter and lactose issues. The chocolate and blood oranges were divine together.
– Two different wines: a malbec to start, and a cabernet sauvignon for the main dish.

Enough talking, let me show you the photos!

Frisée salad with almonds, apples, parsnips, & dried cranberries in a citrus vinaigrette

OMG. Bacon-wrapped shrimp. drool.

Pine nut and basil risotto with bacon-wrapped shrimp, drizzled with balsamic vinaigrette.

Action shot! Pork tenderloin being sliced.

Pork tenderloin with mashed sweet potatoes and fried leeks, drizzled with balsamic vinaigrette. This photo does not do the dish justice.

Blood oranges, chocolate ganache, and sugar-coated cashews.

Like I said, it was an amazing meal both in taste and presentation, and was definitely on par with the outstanding food I’ve had at Chez Panisse and Rivoli.

Not a man to let anything go to waste, JA took the leftover sweet potatoes and put it to good use. He and his friend KP stuffed homemade ravioli with the sweet potatoes and fried them up for a party. I’ve never had fried ravioli before but these were so good. I managed to get my hands on a couple before they were all devoured within minutes.

Fried sweet potato ravioli. Awesomeness.

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

3 thoughts on “Gourmet Homecookin’

  1. your man made this???!!!!! wow, incredible! lucky girl.

  2. Nick makes a mean spaghetti with meat sauce, but this meal puts it all to shame. Well done, JA!

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