Meg made delicious squash blossom and zucchini tarts for us to nibble on while her husband John worked kitchen magic for dinner. Here you see chicken on a bed of applewood-smoked eggplant caviar. The chicken breast was cooked sous-vide which means first it was marinaded with lavender, thyme, and tarragon from their garden, then vacuum sealed in a bag, cooked in a water bath with an immersion circulator and finally seared in a cast iron pan. The finished product was tender and flavorful beyond your wildest imagining. Now we are going to be rewarded with a serving of Meg's chocolate chip, toasted pecan blondies. How is that for an anniversary dinner to remember?
Meg and John both said to be sure to mention that the dishes were our wedding china that we have passed on to them!
My goodness...*Belated Happy Anniversary*! I saw this photo DAYS ago...even read it and looked at it a couple of times and was always distracted. Wanted to make it a point to drop back by! The meal sounds like a slice of heaven...and don't you count yourself fortunate to receive these taste treats on special occasions!! It's a feast for the eyes, even without having a taste, and I'm quite sure it's a savory memory!
@Weezilou Thanks for your good wishes and for returning to comment. We always feel blessed to be recipients of Meg and John's culinary skills. Not only are they great chefs but they take delight in all aspects of food -- history, chemistry, preparation and consuming. Almost everything is made from scratch at their house and what isn't is studied carefully for natural ingredients. I confess I don't cook like that but what a holiday to be on the receiving end of such bounty!
July 29th, 2014
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