Oh. My. Fucking. God.
There really are no non-sweary words to describe the delectability of the salmon recipe from yesterday which I used tonight; nor are there words to describe its ease of preparation, provided you do, as I did not, remember the eggs, the tarragon, the lemon, and the capers. I remembered the salmon and the Champagne, in this case a brut Cava which is also my favorite tipple other than gin, so it was win/win/win/win I forget how many wins it is because I had two glasses of the Cava and I forget how many Daiquiris (not the blender variety, please!).
Still, what can you do when someone shows up early for a dinner party other than send him back out to get the shopping you forgot? So it all worked out well, and the recipe from Sevilla Tapas turned out better than I could have imagined, garnering genuine kudos from seriously accomplished cooks. Why did I, a novice cook, invite seriously accomplished cooks to my dinner party? See the aforementioned note on how much I drink.
But. Honestly. This recipe is dead easy, incredibly tasty, keeps your salmon moist (it was a coho, and you would have sworn it was a more expensive salmon) and makes a stunning presentation besides. I had a tray of sushi from up the street to start, $36 and I’d say a quarter is left over. Thought about doing a bunch of steamed pork buns or something instead, but opted for the fish theme. As a friend of mine from London says, the worst sushi in Vancouver is better than the best sushi in London, and this was quite good, even if it was a little large. I prefer my sushi bite size. Chewing nori is just not attractive.
Still, given I forgot to cook the rice, it’s just as well they were big rolls.
So the main course was the salted salmon and parboiled asparagus. Can’t go wrong with that veg except by overcooking it. And there was enough rice to provide ballast to everyone before the main course. Hmm, this is a useful piece of information.
Everyone brought wine, Shane brought the eggs I forgot for the main course, Ken brought a Mario Cake from DQ for dessert and in fact ain’t nobody don’t like DQ. FACT. It had that Buster Bar chocolate fudge in the cookie layer. *orgasm* And Gena brought an aerator and Bitch wine. No, really, Bitch wine.
All told, a great evening. It was a short cooking time on the fish and asparagus, naturally, and I had to be in the kitchen making the sauce so for once I appreciated an open plan layout. Normally I’m all about closed doors and cubbies, but this did make me think about the fact that I don’t have servants off toiling in the kitchen and also don’t want to serve my guests tepid food, so an open plan works as a compromise.
All in all, a powerhouse dinner party (at least at Level 1).