French Laundry celebrates twenty years this year. While sifting through some documents, I found a copy of Chef’s Tasting Menu from our Anniversary celebration in 2002.
“Oysters and Pearls”: “Sabayon” of Pearl Tapioca with Malpeque Oysters & Osetra Caviar
“Terrine” of Moulard Duck “Foie Gras” with Perigord Truffles, Truffle Salad and Toasted “Brioche”
Seared Yellowfin Tuna “Niçoise”, Sweet Bell Peppers, Niçoise Oliver “Tapenade” and “Oeuf de Caille Poche'”
Sweet Butter Poached Maine Lobster with Black Shiitake mushrooms, Pan roasted Bone Marrow and Sauce “Bordelaise”
“Un Paquet Des Rillettes De Lapin” with “Petit Pois A La Francaise”
Whole Roasted Scottish Red Leg Partridge with Savoy Cabbage, Caramelized Salsify and Wild Huckleberries
“Soumaintrain” with Wildflower Honey Roasted Granny Smith Apples and Apple “Gastrique”
Ruby Red Grapefruit Sorbet with Grapefruit “marmelade”
“Délice au Chocolat” with Coffee “Anglaise” and Chocolate “Dentelle”
Mignardise (aka Petit Fours)
And a dozen years later, I still remember the taste of rabbit in pea sauce. I also visually recall the spectacular looking truffle salad – bits of truffle embedded in a wispy cloud of micro greens.
The pot roast sounded so delicious that we got two orders. It came with mashed potatoes which I swapped out for a farro salad.
The mashed potatoes ended up as potato tikki (aka cutlets) the next morning. And there ware at least four servings of tender beef. I converted the left over beef into ragu the next dinner and paired it with pasta. A little sprinkling of parmigiano reggiano and parsley and – the beef was even more delicious the next day.
Munchery has all entrees under $10 for 10 weeks. Menu changes every week which is nice. I am increasingly seeing mostly chicken dishes which is either a response to customer demand or rising meat prices. Combining gluten free and low-ish carb has always been difficult. Flavors have felt muted which is particularly noticeable in non-western dishes.
Perhaps the time is coming that I can get through the day in my jammies accompanied by laptop. I can work from home, get Google express to deliver the non-perishable stuff and now, get Munchery to deliver fresh food.
I recently ordered 8 items from Google express from 5 different stores. Crazy, right? Munchery is reverse of that. You can go to them for fresh food – different chefs, different cuisines, changing menu, local produce, all in one place. You can warm straight out of packaging and eat off it. This has to be the best thing that happened to frequent travelers and pajama lovers. They even donate a meal for every meal you buy. So here is what we tried for two nights, four different chefs, four different dishes. All meals were fresh tasting as promised, well balanced in flavors and ingredients, and reasonable portions.
This dish is a different spin on peethi-ki-puri but is equally delicious and completely gluten free.
To make buckwheat puri, combine 1 cup of buckwhat flour with 1 tsp salt and 1 Tbsp mango powder. Add enough water and knead lightly until dough forms. Buckwheat doesn’t have gluten, so the dough will not have much elasticity. Divide into 10-12 dough balls, roll them flat gently with a little rice or buckwheat flour and deep fry one at a time in 350 degree oil.
Enjoy with your favorite potato (aloo) curry and salted yogurt or raita. And follow it up with a nice long hike to work off all those delicious carbs. Here are some photos from top of windy hill summit this weekend.