August 9, 2007
It all started in 1989. I seduced my lovely and occasionaly still blushing bride to be with Roasted Salmon, Watercress Beurre Blanc, Haricovert, 2 mediocre bottles of white and Sade on my new CD player. After the raspberry tarts it was backrubs by candlelight. That’s right, David, I had moves before you were a peanut in the womb.
Yesterday, we dusted off Love Delux and celebrated our 14th anniversary.
Bruschetta of Chanterelles and Fresh Red Currants on Sullivan Street Bakery’s Pane Integrale for 2
1/2 pint Yellow Foot Chanterelles
A handful of fresh red currants
1 shallot, minced
2 Tbs butter
Pinch of fresh cayenne pepper, minced and deseeded
1/2 cup Champagne
4 slices of stale bread
1 clove of garlic
4 sprigs of tarragon for garnish
Preheat the oven to 400. Clean and slice the mushrooms. Rinse and remove the stems from the currants. Place the bread on a baking sheet and toast 10 minutes per side or until crisp. Remove from the oven, rub with the clove of garlic and toast for a few minutes more.
Heat the butter in a large saute pan over low heat. Increase the heat to medium, add shallots, a pinch of cayenne and for 2 minutes until transluscent and soft. Add the mushrooms and stir to coat. Saute for 2 minutes and add the Champagne and the currants. Reduce the liquid by half about, 3 minutes more. You want the currants to wilt, but not turn to jam.
Top the bread with the sauteed mushrooms and garnish with sprigs of tarragon. Refill the glasses of Champagne and toast to 14 years more.