Poached Salmon with a Champagne Sauce infused with Asian Flavours
Okay, Michael (Love_Eternal_Desire) may think ice cream is orgasmic … but I’m telling you if you mix 200ml of Champagne with 180g of butter, shallots, soya, a bit of chicken stock and ketjap mansi together and reduce it down to a sauce then pour that sauce over salmon poach in more champagne and serve it with basmati rice you’ve cooked in water you used to rehydrate ancho chiles …. Damn! …. you’ve an orgasm cubed!
Jack (MadaMadaDan3): I’m sure Auberge du Pommier (which, for you out of town xanga readers, is probably the finest french cuisine restaurant in the City of Toronto) does a similar sauce that’s just as to-die for!
Course, you mix a crap load of butter into anything and you cannot go wrong!
Brent’s Crepes Manicotti
Since tomorrow night I must go blah-blah at some 5:30pm function in the boardroom on the 68th floor of the Bank of Montreal building … oh bloody joy! … I dislike stuff like that immensely, I prepared the manicotti (part two of gourmet week) just now.
Brent’s homemade crepes stuffed with ricotta, spinach, lots of basil and mozzarella
Finally tonight, I think the crab apple tree hit its peak today … so lovely eh?! …
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