Bastille Day ... a little late

Since I was traveling during the actual Bastille day, Shells told me that I needed to turn a nice "French" dinner out as part of my return to cooking.  I decided to take a little bit of a liberty with what I was going to serve this year.

I led in with an old favorite, an ice cold vodka martini and some roasted oysters.  For this dinner I roasted the oysters with chopped wild mushrooms and topped them with a triple cream cheese.  Roasted at 425 until the cheese was bubbly ... perfect!

After enjoying the oyster course, I served up a nice 09 Grand Cru Chablis for the next two courses.  The next course I served up was a recreation of Louis Outhier's great creation (and one that has been continued by Jean-Georges Vongerichten) the caviar egg (and yes, I will be the first to admit that my first attempt at this course needs some work on presentation).

This course encompases three of the greatest delacacies ... perfectly scrambled eggs, stiff fresh cream and caviar.  It was tasty.  Next I served up a batch of squash blossoms that Shells had found at the farmer's market.

I stuffed the squash blossoms with a lobster and cheese stuffing and then dredged them in a flour, garlic and pepper batter before frying them.  While this was wrapping up, I tossed some popper potatoes in a 425F oven to get started for the final course.

For the final course I cracked open an 06 1er Cru Red Burgundy and then Shells and I got to shucking ... black eyed peas that is.

I cooked the peas in a covered saute pan, adding white wine and water (alternating as needed) to allow them to continue to poach a bit.  While those were cooking, I heated a saute pan to medium high heat.  I added a dab of butter, and then laid down the veal rib chop that I had selected for the next course.  I allowed that to cook for about 8 minutes (it was about 1.25 inches thick).  I then removed the potatoes (and covered them) and then turned the oven on to broil.  I cut into the chop from the non-bone to the bone side to create pieces that we would be able to cut off the bone and then flipped it, topped it with a little butter and transferred it to the broiler.  About 5 or so minutes in there (it took me 7) and then take it out and rest it.

I plated the potatoes on one side and the peas on the other then topped that with the veal.  Over the veal I layered a red wine shiitake sauce, but you could use whatever you like ... enjoy!