Paris Bistro Meal

Yes, these are the same lentils from earlier in the week.  We reduced chicken broth with white wine, then added the leftover lentils.  Simmered for about 15 minutes.   Served with creme fraiche.

The boys are dubious about tonight's five courses.

The cool daddy!  French fry heaven.

Not waiting for the rest of us.

Steak Frites:  Sear 40 oz of steak(s) in 1 tbsp olive oil and 1 tbsp butter.  Remove and keep warm.  Pour off all but 1 tbsp fat.  Remove from heat.  Add 5 tbsp cognac.  Turn heat back on.  Add 1/4 cup cream and 1 1 /2 tbsp dijon mustard.  Cook until the sauce comes together, about 1 minutes.  Turn heat off again.  Add 1 tbsp cognac and 1 tbsp minced parsley and serve.  (This was from the Nov 2010 issue of Saveur)   The french fries were cut 1/4 inch thick (peeled idahos).  Soaked in water for a couple of hours, changing water a couple of time.  Then we "parfried" them at 340 degrees.  We put them in the fridge for a couple of hours.  (We have made fries many times.  This is the first time we refrigerated them between frying.  They were dramatically better than any other batch.)  We fried them again at 375 degrees til golden brown, then salt to taste.

Farmer's market greens, heirloom tomatoes, and house vinaigrette.

Loving the salad.  Or hating the salad.

Cheese course:  fresh goat, triple cream that we forgot the name, roqueforte.  Sideways, even though it is pinot noir in the glass.

Vanilla ice cream.

Plus apple tart

+ sauternes = delicious