It’s time for Iron Chef Millman: Recession Defier. Last year we had a few friends over for a Hanukkah-themed dinner party. The theme: eight nights, eight friends, eight courses – each course containing a singularly seasonally appropriate ingredient: olive oil. And this year, we did it again. Last year’s menu can be found here. This year’s menu:
Antipasto: potato latkes three-ways: with pickled beet, schmaltz herring, mustard sauce and dill; with steak tartare topped with a quail egg yolk; and with spicy pineapple relish topped with a sliver of lime peel.
Zuppe: a warm white gazpacho with pesto-crusted croutons.
Pasta: strozzapreti with radicchio, mushrooms and duck “pancetta”.
Pesce: baccala poached in vermouth topped with roast red pepper puree, fried capers, and mandarin orange-infused olive oil.
Intermezzo: granita of lime, basil and mint topped with green lemon-infused olive oil.
Carne: braised lamb shanks with carrots and fennel, polenta and deep-fried green beans.
Dolce I: deep fried chestnut wontons.
Dolce II: walnut, orange and olive-oil cake paired with chocolate mousse topped with bergamot-infused olive oil and a sprinkle of salt crystals.
And a marvelous time was had by all.
Recipes available as always upon request.