Early Spring Table d'Hote dinner: Recipes and wines

Salmon mousse crostini 
In a food processor, process 1 cup (4 to 5 ounces) smoked salmon tidbits, ends, or trimmings with 1/2 cup ricotta or farmer cheese, 1 teaspoon fresh lemon juice, and a good dash each of salt and freshly ground black pepper for about 45 seconds, or until smooth. Transfer to a gratin dish or deep platter. Using plastic wrap, press the mousse into the dish to create a smooth layer between 1/2 and 1 inch deep. Scatter 2 tablespoons finely chopped red onion, 2 teaspoons drained capers, and 1 teaspoon chopped fresh chives on top. Sprinkle with about 2 teaspoons extra-virgin olive oil. Serve with breadsticks, crostini, or pretzel crackers.

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Silky Leek and red wine soup

What you need (serves 4) :

4 slices of baguette
1 garlic clove
pinch of saffron threads
3 medium leeks thinly sliced crosswise
1/2 cup of red wine
3 cups chicken stock
1/2 light cream
salt, pepper to taste
parmigiano

Directions :Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.Ladle the soup into bowls, top with the leek crisps and serve.

Chateau haut-lavigne cotes de duras 'la Miss' 2009 : Click HERE to buy

Lamb curry " a la Andre "

What you need:
3.5 lb boneless lamb shoulder meat cut into 1 inch cubes
4 shallots (small)
1 head garlic
1 medium yellow onion
1/4 cup ground fresh ginger
16 oz. greek plain yogurt
1/2 can unsweetened coconut milk
curry powder
ground cumin/salt/pepper
1/2 cup white raisins
2 tbsp creme fraiche

4 cups basmati rice

Toppings: slivered almonds, coconut flakes (unsweetened), dark and white raisins,
chutneys (mango, cilantro, etc.), raita (greek yogurt, scallions, diced cucumber, chopped cilantro, ground cumin to taste)

Directions:
In a dutch oven, brown shallots, garlic and onion in a little olive oil.Add curry powder and cook for 2-3 min. Add meat and brown on all sides. Add yogurt, more curry powder to taste, spices, raisins.Add coconut milk and mix well to make sure all meat is well coated.Bring to a boil, cover and let simmer with low heat for an hour .Let sit overnight .Before serving, reheat and let simmer for 20/30 min. more. Add creme fraiche and serve with rice & toppings.

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Creme Brulee 

What you need(for 8 people):
* 6 egg yolks
* 1 Vanilla bean
* 13.5 oz (40cl)  Heavy Cream
* 8.5 oz (¼ ltr ) Milk
* 0.45 lb (200 gr)  Sugar

Preparation:

Slowly bring the Milk to a boil with the vanilla bean. Remove from Stove. Add the cream and Sugar. Stir. Add the egg yolks. Stir. Reheat very slowly (do not boil). Remove the vanilla bean. Pour in bowls.

Place in the oven ( 350 degrees) in a double boiler and let cook slowly – about 10 minutes.Place in the fridge and let it cool off for at least 2 hours and up to 3 days.Remove it from the fridge at least 30 minutes before serving.You can brown (brule) it by sprinkling brown sugar on top and burn it with a red iron or a torch.