Last night, it was the University of California's turn to dine on the delightful food at Pembroke;-) And knowing well the healthy eating habits of the Americans, we choose to begin with a fresh tuna verrine.
A verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury, making a dessert or snack. We made ours by layering Italian beans, slow-cooked tomatoes, fresh grilled tuna and olive oil. We topped the verrine with a spinach and ricotta wafer.
Following the tuna, we served the equally healthy Chicken Fricassée, following a recipe from Raymond Blanc.
We began by browning free-range chicken drumsticks and thighs, glazing with Cabernet Sauvignon vinegar and butter, and then baking the chicken with garlic, tomato, tarragon, parsley and white wine. We served the chicken with sauteed potatoes and French beans.
For dessert we made what is basically a fine-dinning version of the classic Reese's peanut butter cup. Our version consisted of a chocolate-peanut cake accompanied by bitter chocolate sorbet and peanut caramel; yummy!
Bon Appetite!
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