Sunday night our dinner group got together at the Ackerman’s for Battle Southwest France. It was one of the best we’ve had, diverse dishes all excellently prepared.
I had the opening course, thick slices of duck foie gras (from Hudson Valley Farms) seared in a little blood orange olive oil and their own rendered fat. When done to pink in the middle, i removed them from the pan and added Bual Madeira and the syrup from a jar of figs and reduced the pan juices. Each slice of foie gras was topped with a halved fig and the reduced sauce. The foie gras prep was delightful with a 1983 Chateau Climens Barsac - rich secondary and tertiary fruit with light sweetness, and a very long finish.
The we had Jinny Johnson’s Escalope de Saumon au Fumet d’Huitres. The salmon was very good and the oysters were fresh Kumamotos, an interesting and very tasty combination. It was served with a rich 2003 Meursault in a good match, I didn’t take notes, so Jack will have to fill in the detail.
Then we had Laura Chancellor’s Lobster Ravioli with Walnuts & Walnut Oil, a quirky, but very good combination. Larry Archibald served a Condrieu with the ravioli that was a great match. The ravioli were very tender and richly flavored with a good amount of lobster meat. All was in a nice walnut oil and walnut sauce, which was perfect with the Condrieu.
Next we Bill Ackerman’s 7+ hour leg of lamb, done in a broth with garlic and anchovies in a dutch oven with the lid sealed with pastry dough. The lamb was very tender, moist, and flavorful and enjoyable with Potatoes Sardelaise. This was enjoyed with a 1989 Chateauneuf-du-Pape from Mont Redon.
For dessert we had Bill’s delightfully light & airy Chestnut Soufflé with Créme Anglaise and candied Chestnuts. This was enjoyed with a 2003 Sauternes.
It was a very enjoyable evening with good companions, foods, and wines.