What was special about 79?
It wasn’t the food–because I kinda shit the bed on the Sauce Bearnaise.
It’s that the photography was much improved!
No, not that photography–because that, dear friends, is pretty standard (although now I think that the blurry card photos are part of the blog’s charm).
It’s this photography:
Because there was a photographer friend of Claire’s in attendance that evening. And he took great pictures of Heather, Claire and me cooking. My kitchen looks so cute!
This is what I did for the hors d’oureves that were served with drinks before dinner…
Those are Asparagus-Salmon Rolls (I mixed some horseradish in cream cheese and rolled), and mushroom caps (which I sauteed in butter to soften), stuffed with duck liver pate and topped with pecans. Believe me when I say that I tried to get the olives into the cherry tomatoes like in the card, but it wasn’t happening. So that’s why they’re in a separate bowl.
So sue me.
But overall, I don’t think I did too bad there. They look like the card!
I made fake “made from real potatoes” scalloped potatoes.
I don’t have a picture of the Bechamel. Well, there is a reason why there isn’t a photo of the Bechamel.
Look at it:
That is so not Bechamel. Which is an utter shame because I was on a hot streak with the cream sauces!
Sadly, the final product was not great. My consolation is that, after going to 3 different grocery stores, I found canned artichoke bottoms.
Long story short: 79 was essentially destroyed Bechamel, boxed potatoes, and over-salted peas.
Yes, there is documented evidence of the over-salted peas:
Nice job, Claire. Ha!
It was a really fun night spent with good friends. And that’s really all that matters.
Oh, and the dessert—the pears with Roquefort cream cheese and grapes–was delicious. And pretty!
ICYMI–the END OF DINNER IS SERVED 1972 is FAST APPROACHING.
Only 1 card left:
And it’s the one you’ve all been waiting for.