We met at Brendan and Kate’s for the beginning of the 2011 EGS season on April 23. The appetizer was a tricky proposition — it could only contain five ingredients.
Brendan pulled out the win by using these five ingredients:
2) Soy sauce
Using those ingredients, he made simple but elegant tuna skewers served with ginger and a wasabi dip. He marinated the tuna in soy sauce before lightly cooking it in oil (cooking oils and salt and pepper didn’t count as ingredients).
Kate paired his dish with a ginger saketini. Sooooooooo tasty.
Sabrina came in second with her tuna appetizer. She used:
2) White onions
3) Ponzu sauce
4) Green onion
5) White truffle oil
She made tuna tataki served on white onions, ponzu sauce and infused with white truffle oil. Green onions served as a garnish. The dish was both tasty and beautiful.
Aaron paired the tuna tataki with Sapporo beer.
Kat finished out the appetizer round by using:
4) Boursin cheese
All simple ingredients but together it became spaetzle, a delicious German dumpling dish. I bought a spaetzle maker at Call the Kettle Black in Edmonton.
Tim paired my dish with a buttery white wine.
For the main course round, Brendan also came up with the win. We were tasked with making a veal dish and B. treated us to veal scaloppini and a warm potato salad.
His veal was coated in bread crumbs and herbs and then cooked in butter. It was topped with charred radicchio, arugula and other greens, along with thinly sliced cheese.
Kate paired his dish with a white wine.
Kat came in second with a slightly different spin on veal saltimbocca. Instead of just using prosciutto, she also slipped in a piece of buffalo mozzarella during the frying process. Heavenly. She served it with an arugula and white onion salad dressed in a lemon vinaigrette. Tim paired the dish with a light Greek beer. While saltimbocca is an Italian dish, he wanted to try something different. It was a good gamble.
Sabrina finished out the meal with her take on veal saltimbocca. She served it with poutine topped with a veal reduction sauce and garlic chili broccolini. Aaron paired the dish with a crisp French white wine.
Thanks to Kate & Brendan for hosting.
The next meeting is scheduled for July 2 at Kat and Tim’s house. The theme: “American cuisine.”
Bring on the Fourth of July party!