Anticipating a better year and ready to leave 2020 behind, I recreated an intimate dinner for two. As much as I love discovering new dishes/recipes, it’s just not possible with restaurants closed this year. However, we can always recreate the experience “à la Maison”. Saying goodbye to 2020 and welcoming 2021 urged me to do more home-cooked meals for a table for two. My Five Takeaways for 2020 is also something I will never forget.
APPETIZER: ESCARGOT
The thought of trying escargot at the beginning was daunting as I never tried a snail dish before. But it was a French delicacy, and I thought it wouldn’t hurt if I tried. I fell in love with its delicate flavour. If asked which French dishes I love the most, escargot will be in my list.
I haven’t tried making escargot from scratch as it is widely available to pop in the oven and ready to eat in minutes. Another variety of escargot I like is a filling in a puff pastry usually served as an appetizer. One of these days, I might try making this recipe from scratch.
ENTREÉ: Seared Scallops in Lemon Butter Sauce (Noix St. Jacques)
Living in France allowed me to discover and experience gastronomic delights the French are renowned for. The first time I tried Noix St. Jacques or otherwise known as scallop, was in my mother in law’s kitchen. You can cook this recipe with the ingredients found in our pantries but bursting with sophisticated flavours. Finding fresh ingredients is essential, of course! I love the tangy taste of freshly squeezed lemon combined with melted butter, and the aroma of garlic seals the deal.
Rocket Salad
- Prep Time 10 Minutes
- Cook Time 30 Minutes
- Total Time 40 Minutes
- Serves 4 People
- Calories 345 kcal
Ingredients
- Rocket or Aragula Leaves
- Shallots
- Balsamic Vinegar
- Pine Nuts
- Parmessan Cheese
- Salt
- Pepper
Instructions
- Wash and drain Rocket or Aragula Leaves
- Prepare Vinaigrette by mixing Balsamic Vinegar, Salt and Pepper
- Slice Shallots and mix in the prepared vinegraitte
- Mix the greens in the vinaigrette
- Add shavings of cheese
- Sprinkle some pine nuts for added texture
Rocket Salad
Ingredients
- 250 grams Rocket Lettuce
- 1 medium Shallot
- 2 tbsp Balsamic Vinegar
- pinch Salt
- pinch Pepper
- 1 tsp Olive Oil
- Cheese
- Pine Nuts
Instructions
- Wash and drain Rocket or Aragula Leaves
- Prepare Vinaigrette by mixing Balsamic Vinegar, Salt and Pepper
- Slice Shallots and mix in the prepared vinegraitte
- Mix the greens in the vinaigrette
- Add shavings of cheese
- Sprinkle some pine nuts for added texture
