Monday, November 1, 2010

Nikita's Five-course Birthday Dinner

Poaching the Sea Bass on Beurre Monte

I met Nikita while visiting  BAPS Shri Swaminarayan Mandir Atlanta through a Social Networking Group about five (5) years ago.  We were both new in Atlanta and trying to mee
t new people.  We found each other, and we have been good friend's since.

For the past couple of  years, It has become my way of showing my appreciation of her by making her birthday dinner with our closest friends.  This year I had a smaller group, since I decided to make five-course sit down dinner and my table setting can only accommodate eight.  It was a lot of fun --  good eats, superb wine and great friends.

To my friend, Nikita -- Salud, Dinero y Amor!

Arroz Caldo (Chicken and Arborio Rice Soup)
with ginger and saffron garnished with garlic chives and fried garlic

1 Cornish Chicken, boiled, skin and bones removed, then shredded
2 T olive oil
1 medium Spanish Onion, diced
1x1" pc. ginger, peeled & sliced thinly
1 cup Arborio Rice, washed and drained
pinch of Saffron, in 2 T hot water
5 cups Chicken Stock (reserved from boiling the chicken)
Sea Salt and freshly ground White Pepper
chopped Garlic Chives and Fried Garlic to garnish

Place stock pot in medium heat.  Add oil, then stir in onion and ginger-- cook until softened.  Add rice and stir fry for about a minute.  Add the saffron, give a couple of stir, then add the chicken stock.  Bring to a boil then lower heat to simmer until rice is softened and the grains had burst.  Season with sea salt and freshly ground pepper.  before serving, garnish with chopped garlic chives and fried garlic.

Roasted Beets Salad with Citrus Dressing
served with Kale, Orange Segments and Goat Cheese
(see previous post for recipe)

Poached Sea Bass in Parmesan Broth
poached in Beurre Monte and garnished with Arugula

a recipe of Thomas Keller's Beurre Monte
3 pcs. citron confit, scrape out the pulp
a sprig of rosemary
1 lb. Sea Bass, divided into 2 oz. pieces, room temperature
a recipe of Parmesan Broth

Prepare Parmesan Broth, then leave to simmer until ready for use.  Prepare serving bowls by putting a layer of Arugula.  Prepare Beurre Monte, adding the citron confit and rosemary after whisking the last piece of butter.  Poach Sea Bass until the tip of a small knife inserted finds no resistance, or the internal temperature registers 130° to 140°F on an instant-read thermometer.  Remove them from the Beurre Monte and transfer to serving bowls.  Scoop Parmesan Broth to bowls then serve.

Beouf Bourguignon
(see previous post for recipe)

Flourless Valrhona Chocolate Cake 
served with Fresh Whipped Cream


  1. Arroz caldo... I miss evening bus trips to Laoag and the stop over at La Union where my dad and I would eat a hot bowl of arroz caldo with one big egg and a chicken leg! Yum!

  2. Now that you reminded me that, I do miss it, too. And I miss Tito Boysie as well. Ill be home march 25th. Lets plan on meeting this time, cuz! Hugs!