Wednesday, February 13, 2013

Cue Pride Tears

I'm back after a hiatus from blog writing. Instead of baking a bun in the oven in the literal sense,  I've been nursing and taking care of the bun in my oven in the figurative sense.

My second baby boy was born in September, and even though there hasn't been much action in my kitchen lately, I managed to invite friends and family over for a few memorable meals.
Jumbo deep fried shrimp with tartare sauce
Combine the emotional extravaganza of maternity hormones with successful taste pairing, and the result are tears at the dinner table. 

These are photos of a meal I made for my parents and a family friend. The menu included a to-die-for tartare sauce* (see recipe below), lamb with a bechamel truffle topping, and a chocolate orange souffle that made my parents cry.
Lamb with bechamel truffle topping, green beans wrapped in bacon and mashed purple potatoes
Even though the food was tasty and sophisticated, my parents' tears probably had more to do with how proud they were that I achieved my dream of completing culinary school in Paris, toddler in tow.

As lovers of good food, they were beaming with gluttonous pride. As a mother of two, I understand what motivates parents to cry with pride. My three-year old recently started swimming free-style beautifully, and my five-month old turned over on his own yesterday. Cue pride tears. 

I can't wait to see what my sons come up with that will make me react the way my parents did. I'm guessing it was more than just the chocolate.
Chocolate mousse with orange segment and juice reduction and pomegranate-stained candied orange zest
Tartare sauce recipe:
- mayonnaise (I prefer to make my own - by hand - I swear it tastes differently). Whisk two egg yolks until creamy consistency and slowly pour 1 1/4 cups of vegetable oil while whisking very quickly.
add these ingredients to taste:
- lemon juice
- mustard
- finely chopped capers
- finely chopped shallots
- fresh tarragon
- fresh parsley
- salt
- pepper
- cayenne pepper
- 1 boiled egg (pressed through a fine sieve/chinois)