13 November 2012

Dinner at Home 07.11.12

It was the day before my better half's birthday so I wanted to spoil her with a nice dinner at home. I was able to buy a piece of white Alba truffle from Massimo Vidoni aka "the truffle man". He used to supply chefs like Thomas Keller, Charlie Trotter and Mario Batali before moving to Dubai where he now sells these white gems to the top restaurants in the city. I know I used white truffle in my last dinner, but it is in season now so what to do  ;)

I made Pansotti which i filled with spinach and ricotta cheese and seasoned with garlic, shallots and nutmeg. Served with a creamy walnut sauce and topped with generous amounts of the Alba truffle it was a  delicate starter and I wanted to serve it with a rich, food driven champagne. 

I choose Bollinger and their NV Special Cuvée. Made from 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier it had a rich, toasted character with a fresh finish of apples and lemon zest.

Next wine served was 2009 Finca Remota Malbec from Mendel. This is one of the top wines from Mendoza, Argentina and is made from Malbec grapes from 60 year old vines that has matured in 150% new oak. Deep, purple colored with a rich, fruity taste of plum tart, vanilla and chocolate, almost like a liquid version of Anthon Berg. The tannins were already rounded and silky and the flavors lingered in your mouth for minutes. An impressive wine but maybe not favorite style. A few more years in the cellar and some more complexity hopefully would be shown through all that massive fruit.

With the lack of top quality Argentinian meat my choice turned to a nice Wagyu steak that i cooked medium rare and served with caramelized brussels sprouts and mushroom mayonnaise that I made from dried porcini and and trumpet mushrooms picked at my summer house. A rich jus made from a heavily reduced oxtail stock was finally poured onto the meat. Great combination with the wine.

As a sweet end of the meal I had made home made Magnum ice cream. Vanilla parfait covered with dark chocolate and caramelized hazelnuts.


Magnus said...

Tjena! Wow! Vad bjuder du på den 1 jan när vi kommer? ;-)

Esurientem NB said...

Jaa du, det får vi se. Inte varje dag jag får äran att laga mat till en grym kock. Ses snart :)

Moninca said...

what a perfect dinner Nico :D