ISO: Suggestions for French night at my house...

[browneye]

I am planning a dinner party for 6 at my house in September. My husband and I just had the most memorable 8 course "Surprise Prix Fixe" at Le Beaujolais in Banff, complete with a wine with each course. It was incredible. Perfectly tidy little portions so we were not too full.

So in that spirit I am going to have French night, I am planning 5 courses with wines, and would love some suggestions from all of you.

Here are some of my early ideas:

Appetizer: Mussels Provencale, or Caramelized Onion and Goat Cheese Tart with Julienned Vegetables.
Salad or soup: Undecided here...Maybe Potato-Leek Soup (it's light).
Third course: Perhaps an individual Portabello Wellington...(They say Wellingtons were invented by the French FOR the British) I could use ideas here.
Fourth: Either Herb Encrusted Rack of Lamb, or that Pistachio Crusted Rack of Lamb from Sept. CL, or Duck Breast au Poivre..(it has this incredible sauce), or Herb Crusted Prawns with a warm mushroom Potato salad with Morels and Truffle sauce, or..Veal Loin Chop with Wild Mushroom sauce?..

Dessert: a Fresh Fruit Gallette, or White chocolate Creme Brulee, or ?????Port and CHeese plate? or Sauternes? Or just some ice cream sprinkled with berries and drizzled with Framboise.
I plan to play French Music on the CD Player, but could use some ideas for decorating the table and the kitchen area and living room.

I think it will be incredibly fun. So, any Francophiles out there with good suggestions and help?

TIA!

[emilycat]

I'm sensing that Julie's going to jump in here with a massive list of wonderful suggestions, but I just wanted to say that I love your idea, and I'm sure it will be one lovely and impressive dinner party! (Maybe once I actually have a dining room table, I'll do something like that ;) )

[keeganm]

I absolutely love all of your dishes you are thinking of, especially the portabellos. I hope your guests will appreciate your gourmet culinary skills!

[browneye]

Originally posted by keeganm
I absolutely love all of your dishes you are thinking of, especially the portabellos. I hope your guests will appreciate your gourmet culinary skills!

Thanks for the compliment, but actually the skill level is probably not as great as it may seem, these are all easier than they sound. The Portabello Wellington thingy is made with a purchased puff pastry dough. I have been experimenting with it for a while , it is very easy, really. I have one more experiment to do with it, last time I sauteed the Portabello a little too long, and it ended up a little overdone. I think this time, I'll get it just right. :D

[Peggy C.]

French food is not my forte, however it seems t me that CL had an article on french food in one of the last couple of issues. I remember seeing Coq A Vin (spelling?) that sounded good and if I remember alot of it was done ahead of time.

How would one get an ivitation to such a party? Just kidding, have fun.

[browneye]

Just bumping this, hopefully KValley will see it and give me some pointers!!!!

[sneezles]

There is a section in the Sept '01 issue for the Supper Clubs that has a French country theme.

[KellyD]

Your party sounds like a winner!! If you, or someone you know, subscribes to Bon Appetit, they recently did their France issue, and I'm sure you could get lots of ideas. But in the meantime, here's a soup recipe that has gotten rave reviews on Epicurious. It sounds great to me because it can be made ahead.

CREAM OF ASPARAGUS SOUP (CREME D'ASPERGES)


Active time: 20 min Start to finish: 50 min
2 lb green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Cut tips from 12 asparagus

1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

Cooks' note:
• Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

Makes 4 servings.

Gourmet
March 2001

I also love your idea about doing cheese for after dinner. I was browsing at Barnes & Noble not too long ago, and there were a couple of books on cheese that had some terific ideas for serving. I've been kicking myself that I didn't buy one of them...

[venus]

Well, I went a little nuts with French cooking a few weeks ago. That grilled Duck au Poivre makes my mouth water. Here's a couple more suggestions:

-The CL Coq au Vin is absolutely delicious. It take a while to cook (not prep time, but actual cooking time) but the taste is worth it. And it's perfect with a strong red wine.

-If you're looking for a salad course, I had a salad made with frisee and endive, bacon, thin shavings of a hard, sharp cheese and a bacon mustard vinagrette. It was out of this world. It had it at a little French bistro and it would be perfect.

-Don't forget the cheese course! YUM.