KQED Food Blog: Bay Area Bites: Dejeuner des Femme Phenomenale
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
Previous Posts
May is Coffee Cake Month
Summer Tipple
Jewish Bread Books
Dinner for New Parents at Home
Rhubarb-Verbena Sabayon, The Pastry Chef Conferenc...
Banh Cuon & Banh Beo: Vietnamese Steamed Rice Trea...
Cafe Majestic Lives up to its Name
Celebrity Cooking
Preheat Your TV
Chocolatier
 
 
BAB Guidelines

'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
 
Saturday, May 12, 2007
Dejeuner des Femme Phenomenale


Bonjour mes amis! Apologies for going AWOL on y'all the past few months. I've been contending with some health issues including emergency surgery here in Paris but I'm finally getting my energy back and am ready to cook!

My last Phenomenal Women Dinner was so heartwarming I thought I'd try it on the other side of the ocean so this winter when I was back in San Francisco, I gathered my posse for lunch and toasted to another group of phenomenal women....sans shoe. As I was planning the meal a few days before, I realized I'd left my fabulous chocolate stilleto back in Paris. Quelle horreur! What to do?! I needed something fabulous on the table to salute these fabulous women so rather than print the inspiring Maya Angelou poem, Phenomenal Women, on the back of the menu like I did previously, I decided to buy everyone the single poem book adorned with Paul Gaugin's "Woman with a Fan". Thank God for Amazon.com and 2-day delivery!

Of course a meal chez moi isn't complete without a culinary disaster and this one was no excpetion. The evening before I realized my immersion blender was back in Paris in good company with my chocolate stilleto. AAAAAAAK! How was I going to puree the soup?! I rushed off to the store minutes before it closed. They only had the cordless kind that plugged into the wall to charge. Fine. Whatever. Ring it up. I plugged the blender into the wall and went to sleep.

The next morning as guest arrival time was quickly approaching, we went to blend the soup and my trusty new immersion blender whirred for about 28 seconds then sputtered out. AAAAAAAK! It needed to charge for 24 hours. Damn! I dug out my 10 year old Cuisinart, washed off the inch and a half of dust and grime from 9-1/2 years of sitting in the box, and started blending in batches. Disaster averted. It was still too thick but at least it didn't look like cat hurl anymore. I topped the soup with a star shaped slice of beet and a drizzle of truffle oil. Et voila!



Dejeuner des Femme Phenomenale!
Phenomenal Woman Lunch!


Piper Champagne Brut Imperial
Gougeres de Comte - Comte Cheese Gougeres



Domaine de Viking, Vouvray 2000
Potage de Panais et Celeriac - Parsnip and Celeriac Soup


(not my plates!)

Salade des Coquilles Saint-Jacques, Salade Verte avec Vinaigrette des Framboises - Mixed Green Salad with Sauteed Scallops, Raspberry Vinaigrette



Asperges Vertes et Blanches - White and Green Asparagus

Savigny-Narbantons Premier Cru 2004 - Camus-Bruchon et Fils
Assiette des Fromages - Cheese Plate



Decadence de Chocolat avec Jus de Clementine - Chocolate Decadence with Odwalla Tangerine Reduction

RECIPES............................


Seared Scallops on Mixed Greens & Beets with Raspberry Champagne Vinaigrette - serves 4



20 scallops (5 per person)
olive oil
sea salt & fresh ground pepper
4 handfuls of mixed greens
roast beets (small beets quartered, large beets in eighths, 6 pieces per person)
1/2 cup champagne
1 shallot, finely chopped
1/2 cup raspberries, mashed with a fork
1-1/2 cups light flavored olive oil or vegetable oil

1. Make vinaigrette. Combine champagne, raspberries, shallot, salt & pepper. Smoosh raspberries with a fork. Slowly whisk in oil.

2. Heat a pan over medium heat with olive oil. Sauté scallops until golden brown on each side.



3. While scallops are cooking, toss greens and beets separately with vinaigrette. Season greens with sea salt & fresh ground pepper as needed.



4. Place greens and beets on half the plate. Place asparagus spears on the other half of the plate.

5. Place 5 scallops in a circle on greens and serve.


Roasted Asparagus - serves 4



1 bunch asparagus
1 tbsp olive oil
3-4 cloves chopped garlic
zest of 1 lemon
sea salt
fresh ground pepper

1. Heat oven to 400F.

2. Snap off bottoms of asparagus. Peel a few inches up from bottom with harp peeler.



3. Place asparagus on sheet pan with foil. Coat with olive oil. Sprinkle with sea salt, fresh ground pepper, garlic, lemon zest.



4. Roast for approximately 10-15 minutes.

5. Serve warm or let cool and serve at room temperature.



Timeline

1. set table night before
2. chill champagne, water
3. peel, cube and roast celeriac and parsnips
4. saute onions, leeks
5. cook soup
6. make chocolate batter
7. gougeres mis en place (set out all ingredients)
8. prep asparagus
9. reduce mandarin juice
10. prep beets (cut 10 stars, quarter the rest)
11. prep greens
12. prep scallops
13. make vinaigrette
14. make gougeres
(guests arrive. serve champagne, gougeres)
15. roast asparagus
16. warm bowls
17. serve soup
(saute scallops)
18. serve salad
19. serve cheese course
(bake chocolate dessert)
20. serve dessert!



Bon appetit!
 
 

2 Comments:

Anonymous jgl said...

You've been missed. Welcome back! Wonderful menus and spectacular photos, as always. Hope to continue to see your writings on Bay Area Bites.

5/12/2007 10:45 AM

 
Blogger cucina testa rossa said...

jgl ~ thank you so much for your kind words! i've missed hanging out here to! see you next saturday...merci encore, laura

5/13/2007 8:37 PM

 

Post a Comment

Links to this post:

Create a Link

<< Home

Locate CP Restaurants:
Check, Please! Google Map
 
KQED Food Sites
Check, Please! Bay Area
Jacques Pépin Celebrates!
Jacques Pépin:
Fast Food My Way
Jacques Pépin:
The Apprentice
Jacques Pépin:
The Complete Pépin
KQED Wine Club
KQED.org Cooking
Weir Cooking in the City
 
Tasty Food Sites
CHOW
Chowhound SF
Crushpad
CUESA
CulinaryCorps
Eat Local Challenge
Edible San Francisco
Epicurious
eGullet.org
Food Network
Food Talk
Group Recipes
Hungry Magazine
KTEH Food
Leite's Culinaria
Locavores
Mighty Foods
NPR: Food
Om Organics
Serious Eats
SFGate: Food
SFGate: Wine
SF Station: Restaurants
Slow Food SF
Top Chef
Wikimedia Commons: Food & Drink
Yahoo! Food
Yelp: Reviews
 
Tangy Food Blogs
101 Cookbooks
A Full Belly
Accidental Hedonist
agoodfoodblog
An Obsession with Food
Anna's Cool Finds
Becks & Posh
Between Meals
Blogsoop
Bunny Foot
Butter Pig
Cellar Rat
Chez Pim
Chocolate & Zucchini
Confessions of a
Restaurant Whore
Cooking For Engineers
Cooking with Amy
Cucina Testa Rossa
Culinary Muse
Denise's Kitchen
Digesty-SF
Eater SF
Eggbeater
Extramsg.com
Feed & Supply
Food Blog S'cool
Food Musings
Food Porn Watch
Gastronomie
Hedonia
I'm Mad and I Eat
In Praise of Sardines
Jatbar
Knife's Edge
Life Begins at 30
Love and Cooking
MeatHenge
Mental Masala
Moveable Feast
Nosheteria
Organic Day
Passionate Eater
San Francisco Gourmet
SF City Eats
Simply Recipes
Spicetart
The Amateur Gourmet
Tablehopper
The Ethicurean
The Food Section
The Grub Report
The Petite Pig
The Wine Makers Wife
Vin Divine
Vinography
VirgoBlue
Wandering Spoon
Well Fed Network
Word Eater
World on a Plate
Yummy Chow
 
 
   
Search BAB

Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
 
Food Books
 
The Moosewood Cookbook
by Mollie Katzen
 
Baking: From My Home to Yours
by Dorie Greenspan
 
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
 
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
 
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
 
Whole Grains Every Day, Every Way
by Lorna Sass
 
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
 
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
 
What to Eat
by Marion Nestle
 
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
 
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
 
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
 
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
 
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
 
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
 
Coloring the Seasons: A Cook's Guide
by Allegra McEvedy
 
All-new Complete Cooking Light Cookbook
by Anne C. Cain
 
Modern Garde Manger
by Robert B. Garlough
 
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
 
The Improvisational Cook
by Sally Schneider
 
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
 
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
 
My Life in France
by Julia Child, Alex Prud'Homme
 
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
 
Au Pied De Cochon -- The Album
by Martin Picard
 
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
 
Simple Chinese Cooking
by Kylie Kwong
 
 
An Invitation to Indian Cooking
by Madhur Jaffrey
 
Hungry Planet
by Peter Menzel, Faith D'Aluisio
 
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
 
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
 
The Cook's Book
by Jill Norman
 
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
 
Nobu Now
by Nobuyuki Matsuhisa
 
Cheese : A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
 
Bones : Recipes, History, and Lore
by Jennifer McLagan
 
Whiskey : The Definitive World Guide
by Michael Jackson
 
The New American Cooking
by Joan Nathan
 
ChocolateChocolate
by Lisa Yockelson
 
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
 
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
 
Dough: Simple Contemporary Breads
by Richard Bertinet
 
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
 
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
 
Recipes: A Collection for the Modern Cook
by Susan Spungen
 
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
 
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
 
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
 
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
 
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
 
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
 
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
 
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
 
 
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
 
Rick Stein's Complete Seafood
by Rick Stein
 
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
 
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
 
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
 
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
 
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
 
The Provence Cookbook
by Patricia Wells
 
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
 
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
 
Bouchon
by Thomas Keller
 
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
 
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
 
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
 
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
 
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
 
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
 
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
 
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
 
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
 
Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
 
Everyday Dining with Wine
by Andrea Immer
 
 
Copyright © 2005-2008 KQED. All rights reserved.