Tasty Beginnings

What I learned preparing a gourmet French dinner

Slicing cucumbers for the salmon mousse amuse-bouche last night

To hear the related 5-minute audio file that I uploaded today as my Morning Journal flash briefing for Alexa devices, please click on the play button:

Getting in Tune

In my debut last night as a French chef, I did not nail the part where you have all the dishes ready at the same time.

In fact, the halibut took 30 minutes longer to bake than would have been the case with sea bass, my original choice that was unavailable at the local fish market.

That meant a long wait between courses.

No matter. The introductory flourish, the amuse-bouche, was indeed amusing.

I loved mixing the smoked salmon, cream cheese, lemon juice, Dijon mustard, and dill in a small bowl with a wand mixer. It was when I cut a cucumber into very thin slices that I felt, briefly, like a real chef. Our friend Pam caught the moment in one of her wonderful photos (see above).

I thought I had all the ingredients for the Pomme Puree, aka mashed potatoes. But—sacré bleu.

I forgot the butter!

The recipe called for a whole cup of butter, two sticks. Really?

I cut the butter into pieces and folded them into the creamy mixture of cooked potatoes, whole milk, and heavy cream. Again the question: How come French people seem so much thinner than Americans?

The halibut finally was ready, along with the asparagus.

Pam and Marie had brought a gorgeous homemade tart with blueberries, raspberries, and strawberries on it. A perfect ending.

What I learned about preparing a gourmet French dinner is that timing matters, that guests are more important than culinary perfection, and that when you open a new door it leads to others.

I unlocked our storage locker in Biddeford the day before yesterday, as I was preparing last night’s meal. My Yamaha guitar was where I left it a year ago. I brought it here to the cottage but didn’t have time to play it yesterday.

This morning when I removed it from the case and fired up Guitar Tuna, every one of the six strings was in tune.

I guess it’s the right time to try new things.