some things in it are a little crazy/less practical for the home cook (a few days to prep things, ingredients, etc)....but for the most part, I dig the whole book.
So tonight is my dinner night, NRatched has a long day today, so looking to knock it outta the park.
I'm going to do the Parmesean Crisps with Goat cheese mouse for a little pre-dinner bite....
for main (or first, not sure yet) I'm going to do the white truffle risotto (although instead of shaved white truffles, I'm going to do a wild mushroom ragout on top)
for dessert, i'm going to sway from the book perhaps (haven't decided yet) and just glaze some pears in some brownsugar:butter 4:3 and put a dallop of marscapone as I have some left over i need to use up, with a sprinkle of balsamic.
I thought about doing something else, but not sure what "light" i can do either before or after the risotto. I don't have a protien, but it's going to be a rich "menu" as it is. you're thoughts? (if you have an idea from the FL CB, that would be neat)
going to whole foods in 2 hours to pick up my ingredients.
Also, I'd like to make a predinner cocktail.......something a little traditional, something i can find in a Mr. Boston guide...that might go well with the parmesean crisps/goat cheese. NRatched doesn't care for dark liqours (ryes, etc) but likes vodka drinks, tequilla (patron silver), and bacardi silver. Not opposed to champaines, etc. but silly to open a bottle for just a pre-dinner drink for 2.
also, a wine suggestion/recommendation for the risotto? What stands up to truffled anything? white/red? italian? we've been big fans of a particular Ghemme (cheap nebbiolo wine) lately, not sure if i can find it in the store though.
p.s. I know about french laundry at home blog, i dig that too.