4 close friends have their birthdays during these period..
they wanted to do the usual birthday dinners for my wife & i which were a while back. We missed because of travel etc..
so i asked everyone to come over for dinner instead so we could celebrate for all & relish the wonderful memories together, on 28.12.2016! ^^
wife opened a champagne. i think someone brought last time.
great way to start a wonderful evening…
wife’s salad gets better all the time!
i like this quinoa salad with blueberries, pomegranate, roasted almond flakes, honey tomatoes, mesclun & rockets even better than our usual pumpkin tofu salad.
& such a beauty to behold too! ^^
my god-sis, among the 4 together with her hubby with the closest birthdays, loved this dish & mentioned a few times, so made for her tonight. 🙂
very nice, the flavours very well infused.
one of my favourite dishes. i like the slightly oily fish. the flaky meat firmed up by the marinade, and the special sweetness & texture especially near the bones. 🙂
this evening, it was a bit upstaged by the teriyaki salmon.
wife added the dill grown by our helper, a nice touch & very matching for the dish.
i made a mistake actually.
was not familiar with the controls of the new oven & burnt the most precious parts, the skin, so had to lift off most of the burnt skin, what a waste.
anyway it was still such a wonderful tasting dish.
after wife’s salad, i think everyone loved this salmon belly.
belly was slight oily, went very well with the marinade & nicely grilled, so very flavourful.
i did the pan-grilled kurobuta. it’s fatty but very tender & flavourful so quite easily well received by the diners.
to have more vegetables, i prepared a roasted vegetable dish, something i don’t do often.
it was very easy to do, just cut vegetables, drizzle with olive oil, sea salt & black pepper, & lined with some butter, then for this quantity, 30mins in a 250degC oven.
everything finished, including the whole garlic!
i had 2 experimental dishes this evening.
first the creamy white wine sauce fettuccine. my very first time.
it turned out to be very nice, according to my daughter & wife & guess.
i made the usual browned garlic in olive oil, with fresh basil, added quite intense chicken stock & white wine, a bit of sugar. it was creamy & tasty, fettuccine was nicely al dente.
still, i think i would reduce the sauce further & increase the cream next time.
the baked beehoon dish was intended to proxy the fideua dish.
i couldn’t find any fideua in the shops, so i thought i would proxy with beehoon.
i soaked & cut the beehoon & placed in the dutch oven, then added intense chicken + prawn stock with prawns & squid covering the beehoon, then placed in 250degC oven & baked for 15mins.
it was actually a very tasty dish, & my friends finished all. but it was not quite western or fusion, and if it was a tasty beehoon dish, it did not feel like anything else.
maybe i will still go look for fideua, maybe at phoon huat delicatessen.
the last dish is the tagliata, so wife opened a red brought by one friend.
this a bottle they ordered from a charity fundraising event, which they bought a few bootles & maybe bringing over the malacca the following week when 5,6 of them are going.
a very nice quite full body red & quite smooth.
i used a 400day grain fed wagyu MBS 3/4 (1 in thick about 300g+) for the tagliata di manzo.
wife did the plating.
as usual beef was very tender & tasty. for this evening daughter & wife found the wagyu beefy. for me it was ok, the taste that i like.
a friend brought very sweet & big strawberries & cherries, very expensive i think, like S$13 for a tray of strawberries??
& we have the usual flor patissierie cake.
this was supposed to be a millefeuille cake. i don’t see any layers though, and as my daughter said looked more like a struddle, lots of nice light cream but not quite layered like millefeuille.
we all had a wonderful, most memorable evening.