Cocotte Luté de Pintade aux Citron Confits
Perfect Roasted Green Beans
Pecan Pie Bread Pudding
Ed set the table more than two hours before dinner was served and was clearly quite anxious to get that wine poured.
We started with Beet Consommé with Vegetables, Salmon, and Scallops (p113, Dinners42). The consommé was made from shredded beets and fish stock. The vegetables were an asparagus spear, a carrot stick, and a small potato each. (Now I see there was supposed to be a leek too. I bought one, but forgot to cook it. That's really okay because the plate is quite full.) There were two chunks of salmon and a scallop to go with those in each plate. A pretty nice soup course. The the beet consommé went especially well with the scallop.
For the main, I chose Cocotte Lutée de Pintade aux Citron Confits. I collected this recipe from C&V. On close reading, the recipe looked a bit odd. The photo clearly shows a bay leaf, thyme, and rosemary and these ingredients were not listed. Plus the cooking time was only one hour, which just didn't seem right for a whole bird. So I looked it up online and found the same but different recipe on the magazine site. The lutée in the title means the pot is sealed with a "rope" of flour and water dough. My tajine was just the right size.
Inside is a nicely cooked guinea hen with potatoes and preserved lemons. Very tasty it was. Served with Perfect Roasted Green Bean (MC, HandyBook).
The magazine article recommended an Alsace pinot-noir to go with the bird. This is a light red wine that indeed went well with the bird, although not as well with the soup. (Online crozes-hermitage was recommeded. No idea what that is.)
Dessert was Pecan Pie Bread Pudding (web), which turned out pretty good. I used sucre de canne (brown sugar) in the egg mixture and reduced the amount to 1/2 cup. Served with a store-bought topping of cream-and-marscapone. Doesn't look like much but it was tasty.
A small but nice dinner.