Sauces with french names… a bit intimidating, huh? But not to worry! I have made a discovery… The sauces (at least the ones I have attempted so far) are seriously not that difficult, I mean you´ve got to stir. But then again, you have to do that even with a powder based sauce, don´t you?
Turning 30 is not for the fainthearted. So when it was my husbands turn, I wanted to treat him right! I cooked him a fabulous 3 course dinner, one for each decade. He so deserved it.
The fancy, schmancy menu:
Great scallops served in the shell in a garlic and thyme butter sauce
2008 Domaine de Vauroux Chablis
Venison with Jerusalem artichoke cream, black truffle sauce and chanterelles
2003 Cordero di Montezemolo Barolo Monfalletto
2006 Royal Tokaji
Oh, I am soooo happy right now! Oh, wait. This dinner was a gift for him, not for me. Right.