Salade des Haricots Verts et Pâté

A Salad of Haricots Verts and Chicken Port Pâté
Over Butter Lettuce
With Shallots and Parsley
Drizzled with Dijon Vinaigrette

As you may have read in a previous post, we are hosting another themed dinner party soon, this one honoring Jackie. So I am researching my cookbooks for the party’s menu. First I came across the fabulous green risotto in Cooking for Madam, and now I am inspired by Marta’s Salade D’Haricots Verts. This is no ordinary green bean salad! It is paired with pâté! Marta prepares hers with foie gras. It would be excellent with a salmon, or seafood, or vegetable pâté as well.

Here, tender butter lettuce leaves are arranged on a plate with lots of chopped fresh parsley, add haricots verts and similar sized slices of chicken port pâté. Drizzle with Dijon vinaigrette and garnish with thinly sliced shallots.
The haricots verts were pre-cooked until just tender, shocked in ice water to preserve color. Serve all the ingredients at room-temperature for full flavor. The textures are luxurious and the cut of the pâté mirroring the beans makes a lovely presentation.
Great for a luncheon with crusty French bread and a glass of Grüner Veltliner, or as a smaller portion for a start to an elegant dinner.

We continue to be in love with Grüner Veltliner. This darling Austrian white wine pairs so well with many luncheon salads. I suspect it has something to do with the time of day as well as the wine’s character: Fresh. Juicy. Complex. Bright. Balanced. Intriguing.
If you have any ideas for our upcoming Jacqueline Kennedy Onassis dinner party please leave a comment!

David Burke Fromagerie

HAM AND CHEESE OMELET STREUDEL
My favorite meal to dine out is SUNDAY BRUNCH. And my family and I like a leisurely brunch at that. A while back we had a phenomenal four hour brunch at David Burke Fromagerie in Rumson, New Jersey.

HANDMADE CAVATELLI & BRAISED SHORT RIBS
wild mushrooms, truffle mousse and mushroom chips

For nearly 35 years, Fromagerie has been a landmark in Rumson. In his teens, New Jersey native David Burke worked in the kitchen here. “I didn’t become a cook because I love food, I became a cook because I love the kitchen.”
As he became more successful, Chef Burke remained friends with the original owners. It was his dream to one day buy Fromagerie when it came time for his friends/mentors to retire. This dream came true in 2006.

PETITE FILET MIGNON & EGG BENEDICT
home fries

HAND CUT BACON “for the table”

Our family has a dining custom we call “for the table.” It first came about in the 90’s at a new restaurant in Vegas where our waiter said we would be remiss if someone did not order the Chef’s truffle risotto. My brother said, “Well, just bring one for the table,” thus ordering an additional entrée for all to share. Over the years this has become Standard Operating Procedure. Ordering the Chef’s recommendation or a dish to share “for the table” even has it’s own gesture: Outstretch arm and make a circular motion with the hand toward the middle of the table.

TITANIC FRENCH TOAST
two marmalades & strawberry consomme

What to drink with Brunch? Bloody Marys are good. But we are in love with Grüner Veltliner. This darling Austrian white wine pairs with all brunch foods. All? How can that be? Salad, artichoke, omelette, asparagus, hollandaise, bacon, crab, cheese, French toast??? Yes. I plan to keep drinking GrüVe, affectionately called groovy, with brunch and I promise to let you know if something doesn’t work. I suspect it has something to do with the time of day as well as the wine’s character: Juicy. Complex. Bright. Balanced. Intriguing. Johann Donabaum is one of a new generation of younger winemakers producing wines from the western end of the Wachau, Austria’s great dry white wine region. Johann Donabaum Grüner Veltliner Smaragd Berglage Loiben 2005

The Hirsch winery is among the best white wine producing estates of Austria. Josef Hirsch and his son Johannes, with a love of nature and honed oenology skills respectively, combine old style and new style produce wines of exceptional character. Speaking of Austria, if you want a real treat, please visit my blogger friend Merisi, whose Postcards from Vienna photography will give you an amazing taste of this gorgeous country. Hirsch Grüner Veltliner Qualitätswein Trocken Kamptal Kammern Lamm 2005

FRESH SEASONAL FRUIT
lemongrass-ginger consommé & “chai tea” whipped cream

MOLTEN CHOCOLATE S’MORES
bourbon vanilla gelato, crisp meringue mushroom

DAVID BURKE CHEESECAKE POPS – The staff could not have been more gracious. To top off the experience, they presented all six of us with a gift box of cheesecake pops to take home (or for some of us, on the plane).
We just returned from Las Vegas where we celebrated my mother’s 75th birthday and enjoyed another fab David Burke meal at his restaurant in The Venetian. More to come…