Tonight I went French bistro for the first time in a long time.
The evening's masterpiece: seared skate wing on a bed of onion celery confit, topped with roasted red bell peppers and spinach chiffonade, on a plate dotted with sauteed red potatoes.
It's always smart to pair something complicated with something simple, so I did a white bean roast garlic soup poured over spinach chiffonade. White bean soup is a breeze: boil beans until they're tender, and in the meantime wrap a head of garlic in aluminum foil and bake for forty five minutes or an hour. Squeeze out the garlic pulp and puree in a blender with the beans and enough chicken stock to achieve the desired consistency, then and add salt and pepper.
And for dessert, we continued working on the banana cream pie. Note the layer of chocolate that's been melted over the crust. It serves to protect the crust from the moisture of the custard, this ensuring that the pie is tasty for more than one day.
The evening's masterpiece: seared skate wing on a bed of onion celery confit, topped with roasted red bell peppers and spinach chiffonade, on a plate dotted with sauteed red potatoes. 
It's always smart to pair something complicated with something simple, so I did a white bean roast garlic soup poured over spinach chiffonade. White bean soup is a breeze: boil beans until they're tender, and in the meantime wrap a head of garlic in aluminum foil and bake for forty five minutes or an hour. Squeeze out the garlic pulp and puree in a blender with the beans and enough chicken stock to achieve the desired consistency, then and add salt and pepper.
And for dessert, we continued working on the banana cream pie. Note the layer of chocolate that's been melted over the crust. It serves to protect the crust from the moisture of the custard, this ensuring that the pie is tasty for more than one day.
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