So what do you do when you want to celebrate? What are your go-to food choices?
For us, we tend toward seafood… oysters, scallops, shrimp, etc. Seafood seems light and celebratory… and goes well with champagne. It also makes a lighter lunch type celebration, perhaps with a light salad. If we are looking for a decadent all out meal, we might tend toward a beef tenderloin, beef wellington, or some such.
So when we finally finish building our pizza oven, we like to take the small successes along the way, and celebrate them. We decided on Jacques Pepin’s Maman’s Souffle, with a light salad to counter point the richness of the soufflé. It makes a great decadent lunch with champagne.
Jacques’ Maman’s Souffle recipe:
Melt 3/4 stick butter
Add 6 T flour, stir in
Add 2 c. milk, whisk until well blended
Add 1/2 t salt, 1/2 t. pepper, 1/4 t. nutmeg
Take off heat, add 2-1/2 c. gruyere cheese, 3 T. chives, 5 whisked eggs… stir together
Put in a oiled large soufflé bowl.
Bake 400F, 30 – 40 minutes. Allow to sit for several minutes prior to serving.
Goes great with a light salad.
As far as the pizza oven goes… I’m quite sure you’ll see posts on products from it once it’s completed. For now, check out it’s progress on my kritterspaw blog, http://kritterspaw.com