First Course:
Mixed Salad with Scallops Wrapped in Bacon
The scallops were held together by rosemary stems.
They were drizzled with a lemon vinegarette.
Second Course:
Lamb Rib Chops with Young Potatoes and Asparagus in Red Wine Au Jus reduction
Lamb chops season with salt, pepper, garlic, and ginger.
Reduction done with red wine from Portugal
Final Course:
Simple Yogurt parfait with plain yogurt, raspberry jelly, granola and blueberries.
Dinner was good, now bracing myself for the impending food coma.
1 comment:
wow what a star chef.
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