Food and Drink Fantasies
Here's ours! What Are Yours?
       
Cheese
- St. Maure goat cheese (France)
- Stilton with vintage port (England)
- Wensleydale also with port (England)
- Monchego with quince paste (membrillo)
- Emmenthal and gruyere in a fondue
- Appenzel fondue (Switzerland)
- La Marechal a Gruyere (Switzerland)
- Brie with cranberries en croute (France)
- Roblechon (France)
- Bishop Kennedy washed in whiskey
(Ireland)
- Banon goat cheese aged in grape leaves (France)
- Epoisses washed in brandy (France)
- D'Alpage L'Etivaz (Swiss aged gouda)
- Vacherin Mont d'Or (Dunk a pear slice in this, or just eat it with a spoon)
(Switzerland)
- Asiago (Italy)
- Brillat Savarin (France)
- Pierre Robert (France)
- Prima Donna (France)
- Tomme de Savoie (France)
- Sbrinz (Switzerland)
- New Artisanal Cheeses From Spain: Mont Enebro,
Torta La Serena ,Garrotxa ,
La Leyenda Brandy
Cheese
- Cashel Blue
(Ireland)

- Midnight
Moon (like a goat gouda from America)

- 4 Star
Grafton Cheddar
- Crater Lake Blue (Oregon)

- Feta Cheese
Marinated in Olive Oil, Thyme and Peppercorns (Australia)

       
Meat
- Foie Gras anyway
- Veal with marsala sauce
- Pork and potato dumplings
- Venison with wild mushroom and port sauce
- Bison with cabernet sauce
- Lamb-- chops broiled or grilled with red currant jelly;
Rack of lamb with a spicy herb crust or green peppercorn cherry sauce

- Beef rib roast and steaks with herbed or peppercorn crust
- Pork loin stuffed with dried fruits or with a spicy fruit salsa
- Port tenderloin with a tangy fruit sauce

- Duck --Roasted with fruit stuffing and sauce;
Duck confit; grilled duck breast rare
- Pennsylvania Dutch bacon
- Nuremberg bratwurst on a crusty roll with mustard
- Braised meats -- short ribs, brisket, lamb & veal shanks
- Roast smoked ham with espresso chili glaze
- Jamon Serrano and Jamon Iberico from Spain
  
Seafood
- Smoked salmon with capers and lemon (especially Scottish salmon)
- Lobster anyway with butter
- Crab any way
- Skate
- Tuna and salmon tartare
- Seafood crepes with beurre blanc
- Trout--baked and stuffed with crabmeat dressing
- Pasta with clam sauce
- Prince Edward Island mussels braised in white wine and herbs--a la minute!
- Oysters, (Malpeque & Kumoto) especially with Creme Fraiche and Osestra caviar
- Ceviche of all sorts
- Salmon prepared most any way
- Sushi
- Scallops anyway
- Black Grouper
- Fresh water perch
- Boulliabaisse
- Shell fish stew
- Red Snapper anyway
- Grilled Halibut Burgers with Mango Ketchup
- Roasted Salmon with Red Wine Sauce
- Cioppiono

- Gravlax

- Striped Bass

Fruits and Vegetables
- Brussel sprouts and chestnuts
- Broccoli anyway
- Cauliflower anyway
- Sweet corn--only fresh picked
- Beets grilled or with a light vinaigrette
- Sugar snap peas, especially with mint and black pepper
- Fennel grilled or roasted
- Grilled pineapple, especially with black pepper
- Wild mushrooms--shitake, morels, chanterelles, cepes, Portobellas, oyster, truffles (black
or white)--anyway
- Potato gratin with Boursin cheese
- Roasted potatoes, onions and carrots with Parsley/Marjoram/Rosemary butter
- Heirloom
Tomatoes--only in the summer
- Strawberries--only fresh picked local
- Cherries--by the pound
- Summer fruit--plums, peaches, apricots--picked fresh
- Root vegetables, especially roasted with madiera
- Grilled fruit marinated with honey and nuts
- Summer berries of all types
- Mango and blueberry salad with lime and candied ginger syrup
- Persimmons and Pomegranates in the fall--especially in salads with
yogurt and honey dressing
- Summer melon picked ripe on the vine
- Grilled Pineapple with black pepper
- Mixed summer vegetable "hobo pack" with herbed butter

        
Desserts
- Fruit and herbal sorbets--only homemade
- Anything lemon
- Chocolate mouse with chocolate sauce
- Vanilla soufflé with raspberry sauce
- Hot fudge sundae with whipped cream and nuts
- Scones with clotted cream
- Fruit tarts and pies--now that I have mastered pastry dough
- Profiteroles
- Cheesecakes--all flavors
- White chocolate bread pudding
- Steamed puddings with vanilla & brandy sauces--only in winter
- Flan
- Creme Brulee (I get to use my torch--but only under strict supervision--so I don't burn
down the apartment)
- Coconut cake with lemon curd
- Chocolate whipped cream cake
- Creme anglais ice cream--all flavors--only homemade
- Cranberry desserts of all types
- Souffles
- Anything with nuts
- European style desserts--genoise cakes and charlottes
- Bread Puddings

Libations
Red Wines
- Bordeaux--especially mature
- Burgundy--French--both white and red
- Oregon Willamette Valley Pinot Noir-- WillaKenzie, Chelaham
- Robert Sinskey California Pinot Noir and Vinyard Reserve
- Rhone Valley reds -- Gigondas, Cotes de Rhone
- Rioja
- Ribera Del Duero
- Priorat
- German Franken wines
- Australian Shiraz
White Wines
- French White Burgundy (especially Montrachet)
- German Spatlese and Auslese Riesling
- Alsatian Riesling
- Finger Lakes NY Region Rieslings
- Loire Valley whites
- New Zealand Saugivnon Blanc (especially Kim Crawford)
- Spanish Albarino
Fortified And Dessert Wines
- Vintage Port--especially Cockburn's 1967, Croft 1963, and Warre's and Dow 1977
- Sherry--Amontillado
- Sauterne and Barsac
- Orange Muscat
- Beerenauslese
Armagnac and Brandy
- Armagnac--especially 40+ years old
- Carlos Primero brandy
Sparkling Wines
- Champagne--vintage--Krug, Dom Peringnon, Fleur de Champagne, Pol Roget Vintage, Bollingers,
Serge Matthieu, Francois Seconde,
Paillard
- Spanish Cava
- Italian Prosecco (especially Zardetto)
Beer
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Updated March 16, 2008 |