Blee kindly invited us to a Rob Feenie-inspired Easter Dinner at her condo on Sunday evening that was superb. It included a starter of grilled spicy calamari and green bean salad, a main of heavenly Veal Neptune and a banana cream pie dessert.
It was uber-fabulous and, we joked, was brought to us by the wonderful trio of butter, cream and eggs. Nothing like French cuisine!
2 & 3) pearl onions and shimeji mushrooms getting reduced with sherry vinegar, butter and Peking duck stock (home made by Blee herself I might add)
While G and Blee prepared, I solved Blee’s Roger’s digital cable challenges and entertained the cooking duo with my silliness.
Veal Neptune is a decadent mixture of oven roasted veal, served with a ragout of mushrooms and topped with a crab hollandaise sauce with more butter in it that I care to recount for the sake of my arterties.
11) Blee works the bain marie to prepare the hollandaise; 12) G slowly pours in the clarified butter