Karen K. and David F. came to dinner last night and BSK created a lavish feast. It started with plump in-season asparagus. BSK steamed them to firm perfection and gilded them with butter and lemon juice. They were the best asparagus HG ever tasted since a Paris dining event some 52 years ago. Two-year-old daughter, Lesley, was watched over by a baby sitter and HG/BSK lunched in a chic restaurant on Boulevard St. Germain. The meal started with fat white asparagus in a mousseline sauce (the ultimate until last night). After the asperges, HG/BSK enjoyed slices of leg of lamb (rare) accompanied by French fries. Finale was strawberries with creme fraiche. Last night BSK replicated the spirit of that meal by serving a rack of lamb with grilled tomatoes. Instead of fried potatoes, BSK made an Indian fusion dish of turmeric potatoes. The dish is made with chopped onions browned in vegetable oil. Sliced new potatoes are added to the pan with turmeric, cayenne, stock and baby spinach leaves. Cooked until the potatoes soften. Meal ended with sweet black grapes, Belgian butter waffle cookies and glasses of Gruet Blanc et Noir sparkling wine (a New Mexico treasure). This was a meal created by BSK that had international influences. All delicious.
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