PrintA challenging set of ingredients and an elegant meal for two
How would you put together the odd assortment that is gravlax, the dregs of a jar of preserved lemons, fresh-off-the-stump cinnamon cap mushrooms, some homemade pasta, locally hunted goose (or rabbit), and your average green-grocery veg to create an elegant commemorative meal for two?
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4 Comments:
The first simple skethc that came to mind was this: gravlax with sliced preserved lemons and dill (I think dill is pretty average stock at a greengrocers) as an appetiser,
followed by simple salad of rucola or another strong salad green to act as punctuation between the rich appetiser and main course,
which would be a ragu of the game and mushrooms over the pasta.
Then I started getting crazy ideas.
mongoose at 3:57PM on 02/10/08
I'd love to hear your crazy ideas!
I'm always thrilled to see what others think up- I tend to go through all sorts of menus before I land on a final one.
There's a part of me which is screaming for a terrine, but then again I'm just a sucker for cute-shaped food and an excuse to use my foodsaver for something other than packing away frozen bits.
EtherMaiden at 4:29PM on 02/10/08
I'd do mushroom croustades - the mushrooms made into a duxelles with shallots, heavy cream, parsley, and a touch of the preserved lemons balanced with fresh thyme - fit into little cups of toasted thin white bread.
Moving on to the pasta tossed with bits of gravlax, fresh dill, and large egg salmon caviar. It might need some creme fraiche but maybe not. It will need some freshly ground black pepper.
Then you catch your duck. Serve the breasts with a redcurrant or lingonberry sauce.
Wilted dandelion salad with a walnut oil dressing touched with good mustard.
Comice pears with Gorgonzola for dessert.
If you need a side dish for the duck, a roasted potato crisp (like a gratin but without a sauce) or couscous might do.
Karen Resta at 11:17AM on 02/11/08
It kinda makes a big difference whether it is goose or rabbit - they are very, very different meats.
If rabbit, I like the notion of a preserved lemon gremolata served over the saddle poached in olive oil, with the legs braised in a white wine sugo with the mushrooms and then shredded with go with the pasta - provided the pasta is of sufficient strength to handle such a strong sauce. In this case, start with the gravlax with dill and creme fraiche.
If it is goose, then I'd use the preserved lemon with the gravlax. Again, stew the legs and wings of the goose for a pasta sauce, this time using port or red wine. Use the mushrooms for a duxelle that would go with the pan-roasted breasts (rare, of course!) Make sure that goose skin is nice and crispy!
Anyway, that's what I would do. Hmmmm...I have a bunch of geese and cottontails in my freezer right now....
HunterAnglerGardenerCook at 4:01PM on 02/12/08