Monday, August 17, 2009


So I decided to have a nice dinner the night before I fly to germany in san francisco for me and my girlfriend.
But since I had no reliable car which she could take back to davis the next morning. Well we canceled it.

Instead I surprised her with a nice dinner on friday night. My exact works were something like
get the hell out of my kitchen and don't come in before I call you

And spend 5 hours cooking, steaming and so. Ok the sauce was cooking 5 hours, the actual preparation was only 45 minutes.

  • steamed lobster and a dill bed
  • gravlax
  • sauteed duck with tarragon sauce, my signature dish
  • sauteed bell peppers with a balsamic reduction
  • mozarella and cheevre as appetizer
  • different kinds of breads
  • some riesling
  • vanilla ice cream with flambeed pears, my signature desert
I even managed to get everything done in time and it was the first time my planning kinda worked out. Ok it was 25 minutes late, but at perfect temperature.


duck breast:
  • rub in salt and pepper
  • let rest in frigde for 2 hours
  • pat dry
  • heat a bit of canola oil
  • reduce heat to medium
  • put duck fat side up in the pan for 15 minutes
  • turn duck over and cook on low for 5 - 6 minutes to medium done
tarragon sauce:
  • put half a stick of butter in pot
  • melt it gently
  • add a cup of flour and heat it till it's brown and smells toasty
  • add a cup of chicken stock and mix it in
  • add another cup of chicken stock and keep mixing
  • add 2 cups of chicken stock
  • keep simmering for 4 -5 hours, depending how salty you like the sauce
  • remove skin from time to time
  • let the sauce cool down, it should be now only 2 cups left
  • add a cup of whipping cream
  • add fresh crushed tarragon leaves
  • cook for 2 minutes
  • keep warm till serving
  • pick a lobster
  • lay it on aluminium foil
  • add a bit of butter
  • add 2 - 3 stems of dill
  • add salt
  • add pepper
  • add a bit of water or wine
  • make a tight pouch of the aluminium foil and keep everything in it
  • preheat oven to 350 Fahrenheit
  • leave the lobster in the overn for 15 minutes
cheeses, gravlax
  • put in bowl
  • sprinkle basil over
  • done
sauteed bell pepper
  • heat a pan as high as possible
  • add salt and pepper
  • toss very thinly cut bell pepper into it
  • add 1/4 cup balsamic vinegar
  • keep tossing till the vinegar is mostly evaporated
  • serve warm or cold, depending on taste
flambe pears
  • get canned pear and slice them thinly
  • add 2 shots barcadi 152
  • add 1 shot cointreau
  • carefully heat it
  • ignite and let it burn
  • keep steering with a spoon to make sure all the alcohol burns down
  • server over vanilla ice cream