The Last Supper

Well, all good things must come to an end and as a result of life, travel, moves, etc. I made the decision to end our Crowing Coq Cookbook Club after 13+ years of gourmet dinners.   The decision was made in December, but because Janis lives in Australia for 4 months, we delayed our last dinner together until April 27^th.

Since Bill & I just returned from a trip to Milan where we view Leonardo Da Vinci's Last Supper, I thought it so appropo to name our final Crowing Coq Cookbook Club's dinner "The Last Supper"

The 10 Founding Members of our club created yet another gastronomical feast to toast to 49 dinners we’ve prepared together over 13+years.   2019 would have been our 14^th year.

Mary started our feast with a Caramelized Garlic Tart recipe from Yotam Ottolenghi, who has become one of our group’s favorite cookbook author.   This tart is specifically a loved recipe.  It’s easy to see why….puffed pastry filled with 6 full bulbs of individually caramelized garlic cloves. Mary said that it took forever to peel that many cloves and then to caramelize them but the end result certainly made her efforts worth her hard work.   I thought that the 2006 Launois Champagne "Special Club" Brut Blanc de Blancs was a perfect pairing that allowed the garlic tart to shine  Thank you Bill!

The Rabbit Tostadas tasted as good as the first time Sharon made them….She used chicken thighs this time and TBH,  I think I like the thighs better.   It seems like a simple thing to prepare but making the black beans, slaw and braised thighs is in reality, making 4 separate dishes.   Topped with crème fraiche  and cilantro not only makes for a beautiful  presentation but a very tasty first course.  Cindy Pawcyln’s cookbook, Big Small Bites, is one of my “go to” cookbooks.  We’ve had so many good cookbooks with which I’ve learned new flavors, techniques, and combinations; some easy, some very complicated, all very delicious! Bill contributed a 2006 Domaine Louis Boillot Pinot Noir Premier Cru "Les Fremiers" from  Pommard, France.   I thought it worked well with the spice and Mexican flavors of this dish.

Our next course comes from the salad and vegetable queen of our group.  Janis prepared the Beetroot & Avocado Salad, again from Yotam Ottolenghi..  She has consistently chosen recipes that I would not have picked but that are so tasty that I subsequently use those recipes over and over again as a result.   I love beets so this dish will become a new favorite of mine.   The flavors are very subtle but so delicious!    Bill selected a 2016 Balletto Vinyards, Sauvignon Blanc Estate wine from the Russian River Valley.   Bill consistently selects great wines to go with each dish and this pairing was no exception/

Jeffrey prepared our fish course from an Alan Wong recipe, Steamed Opakapaka & Gingered Vegetables.   He put black cod into parchment packets and steamed them and then blanched some veggies.   After blanching the veggies for a bit, he poured extremely hot oil over them.  I could hear them sizzling and the aromas were heavenly, filled with ginger and bok choy aromas. 

The broth that was left from the steaming would have made a perfect base for a fish soup!  The recipe surprised me with a base of tapioca that soaked up all those fish and vegetable aromatics.  He brought a magnum of 2000 Estate Chardonnay from Mount Eden Vineyards that was perfect all by itself but really went well with the Asian fusion flavors.

Our main course was a Guy Crosby recipe, Slow-roasted Pork Shoulder with Cherry Sauce.  I actually have made this recipe but mine was nowhere as moist and flavorful as Annie’s.   Maybe mine wasn’t slow roasted enough?  She made the cherry sauce from frozen cherries so it’s good to know that we can all make this dish any time of the year.    Her dish was accompanied by a Julia Child recipe, Sliced Potatoes Simmered in Cream & Basil  that George prepared.  A very creamy and rich potato dish that beats mashed potatoes hands down!  Bill paired the main course with a 2006 Chateau Pontet-Canet  Red Bordeaux Pauilllac.   I love old bordeaux’s and this one was well-cellared and enhanced the cherry flavors and was a good foil for the richness of the pork dish.  

Have you noticed that there were several 2006 wines served at this dinner?   2006 was the first year of the Crowing Coq Cookbook Club!   What a very thoughtful gesture on Bill’s part to take the time and energy to find these special wines for us.   Bill’s wines over the years made each dinner especially gourmet. His wine pairings set our cookbook club apart from others and made the dinners memorable.   Not many people have large wine cellars and are willing to share 8-10 bottles of outstanding wines for each dinner.

I made a very simple Paula Wolfert Flaugnard with Pears & Whipped Cream for our first dessert course.    I like her recipes and am always searching for desserts that aren’t too sweet.   It’s a last minute dessert because it’s supposed to be served warm.   Each time I’ve made it, it is always received with enthusiasm.  I am sure the Pears can be substituted with apples, or other fruits.   Bill chose my favorite sauternes to pair with my dessert, 2006 Chateau Rieussec.   Once again, he chose the perfect wine to go with the rich but delicate flavors of the pears and buttery flaugnard.

The piéce de’résistance for the dessert course was Sandi’s Le Gateau Victoria au Chocolat, Mousseline from Julia Child.   It was one of those decadent desserts whose chocolaty richness clings to my palate long after I’ve consumed it.   Sandi was disappointed that it stuck to the bottom of the pan and got some ideas of how to avoid that if she makes this dessert again….parchment is the magic to put on the bottom and sides of the pan  that  prevents the gateau from sticking.  But oh my goodness, the chocolate gauteau and mousseline just melted in my mouth.   She served  it with crème frâiche.   There is no wine that goes really well with chocolate but Bill thought that a 2006 port from Prager Port Works, Royal Escort, Paladini Vineyards might work.  While it was okay, I personally think that FroZin is the only wine that goes really, really well with dark chocolate!   Bill actually thinks we ought to eat the dessert sans wine and then end the evening with a good port.

We all agreed that our cookbook club created new friendships, taught us all new cooking techniques, increased our confidence to tackle any recipe or cookbook and made many memorable dinners that we will never forget…unless this blog disappears from the web!  

I certainly hope that you will all continue to challenge your culinary talents and share your cooking skills with family and friends.  

Cook on!

Sandi