James Beard’s Roast Duck with Peaches and Bourbon is definitely not an everyday kind of dish. For each serving, we’re roasting up a half duck, nice and crispy, and glazing it with a sauce made of brown sugar, a splash of Madeira, bourbon and peach halves. We’re enhancing that basic recipe with a touch of apricot preserves and ginger. The duck is served with an accompaniment of long grain and wild rice and root vegetables. Get ready for a unique and flavorful experience!
Tonight’s James Beard dish is pretty basic on the surface: lamb shanks braised in red wine and beef stock with a bit of tomato paste, bay leaves and other herbs. But as usual, we at the Bistro like to change things up a bit, so we couldn’t just serve plain old white beans alongside: our beans are a bit dressed up with bacon, onions and shallots, and some fresh rosemary and thyme. You can really smell the perfume of the herbs coming off this dish and making the beans and the lamb even more flavorful.
But, of course, that’s not all. We’ve got a full lineup of other standards and specials to tempt you. Like a little spice? Has the great weather today made you feel like pretending for a while that you really do live someplace where it’s always warm like this? Go Jamaican tonight with a jerk barbecue mahi-mahi accompanied by tropical fruited rice, rich with bananas, papayas, pineapple and coconut. Or try something else on the specials that’s caught your fancy. For example, the Four-Cheese Macaroni & Cheese with Smoked Chicken and Black Truffle:
This is creamy, smoky, cheesy comfort of the best kind. Or maybe you’d prefer a “Petit Poulet” (chicken) wrapped in bacon with cornbread-andouille sausage stuffing and a cranberry-orange chutney. Or an Italian seafood cioppino, rich with South African lobster tail, scallops, shrimp, mussels, clams, crab leg, Italian sweet sausage and penne pasta in a spicy marinara broth, topped with tempura calamari.
Whatever you do, again, you want to keep one more course in mind, because, as always, there are some beauties in our dessert case. Some of the ones we have on hand right now: pumpkin pie topped with maple-brown sugar whipped cream; triple chocolate cheesecake; and fresh vanilla-bean ice cream. Oh, and did we mention we still have Chocolate Peanut Butter Pretzel Pie?
It’s Saturday night, and it’s going to be a beautiful one. Come celebrate it at the Bistro!
A little inside baseball on how we’re preparing our Steak Diane for you tonight…
As Julia shows in the video we linked, Steak Diane is normally cooked in a pan, right along with the sauce with which it is served. Because we’re making a larger number of servings, however, it’s more efficient and logical for us to grill our filets of beef separately while preparing the sauce for the dish in a large saucepan. Fear not, however; the magnificent taste will still be there.
The basic elements of our sauce are butter, oil, brandy, shallots, parsley, mushrooms, Worcestershire sauce, Dijon mustard, a bit of Marsala wine, and some pepper. To that we’re adding a unique Bistro 185 touch: black truffle paste and just a smidge of brown sugar.
When finished, our Steak Diane will go out on the plate with mashed potatoes and a little sautéed spinach on the side. Perfect for treating yourself or someone you love (or both of you!) at week’s end.
Julia Project Week 4 Is Set!
We’ve literally just selected our dishes for Week 4 of the Julia Project, August 31-September 5, and will be announcing them very soon. You will not want to miss these — we’re combining some amazing special-occasion dinner entrees with some terrific last-gasp-of-summer-style comfort food, and we’re even dipping into some of Chef Todd’s back pages to bring you one with a special touch from his past. Watch this space!
Join Us On Vacation — Here on the Blog!
Tomorrow we start our week’s vacation in Key West, Florida, a place where great food and fine dining are everywhere you look. Which is why, even though the Bistro will be closed tomorrow through the 30th, we’re not just leaving you at home pining for us to come back!
On our vacations, we never fail to discover new things and come up with fresh ideas to take home with us and share with you back at the Bistro. So, please drop in on the blog over the next week as we tell you about some of the sights, sounds and tastes we encounter during our trip. We’ll keep you up to date on what we’re experiencing, thinking about and planning to do next — and you can let us know what you think of them!