Anticiplate

Scallops, Pickled Huckleberries, Grapefruit, Vanilla Oil

Potato Gnocchi, Onion, Black Pepper, Egg

Halibut, Chanterelles, Swiss Chard, Champagne Vinaigrette

Crostata, Seckel Pear, Thyme, Honey

This was my first dinner party in my new house. After cooking a professional kitchen all summer, I found cooking at home a bit jarring. I am not used to the burners on my range, I took for granted having multiple food processors and endless supplies of olive oil. But, I loved getting to create my own menu, making mistakes without getting made fun of, and not be told what to do.

I had to make my gnocchi twice, and I ended up picking out the best looking gnocchi from each batch. They were light and fluffy in my mouth, but they were not what you would call “beautiful”. I was thinking more “rustic”. And, if I am going to be really honest, I also made my crostata dough twice, as well. I am a perfectionist. Clearly.

I seared scallops in grapeseed and olive oil and topped them on a salad of supremed grapefruit, pickled huckleberries, huge leaves of flat-leaf parsley and a vanilla bean infused olive oil. It was a stunning, and simple dish.

After picking out all of the “prized” gnocchi, I sauteed them with julienned white onion, thinly sliced garlic and red pepper flakes. I reduced some brown turkey stock and cracked fresh black pepper into the sauce. The starch from the potato and flour created a thick base for the egg yolk to fold into with the grated parmigiano reggiano. I learned this presentation over the summer. It is a deconstructed carbonara, if you will.

Chanterelle mushrooms were cleaned and sauteed in european style butter with thyme and salt. Swiss chard was also sauteed with a little bit of lemon juice, olive oil, and red pepper flakes. A vinaigrette of champagne vinegar and finishing oil was the bed for the chard and the mushrooms.

In 130 degree oil, I poached the halibut for 12 minutes, making sure to see that it became opaque and had little bubbles dancing around the white flesh. I placed the halibut on top of the champagne vinaigrette and the nestled swiss chard and mushrooms. I topped it with a crispy potato chip and sprinkled it with minced parsley that looked like freshly cut grass. It was the hit of the evening.

To finish. a crostata dough was made and hugged seckel pears, honey, and thyme. It was topped with a creme fraiche gelato.

Who wants to come over for my next one?