MP and Eggplant Oscar

Posted by on Feb 25, 2013 in New | 4 comments

MP and Eggplant Oscar

February is a short month packed with lots of celebrations.

We fly from fête to fête.








Yesterday was MP’s birthday and the celebrity super bowl gala too.

When we were first married MP did some of the cooking—we either had tacos or his invented specialty which he proclaimed to be Eggplant Oscar.

It was a mélange of cubed eggplant breaded with too much tarragon and fried!

Because it was just the two of us for dinner and the big Oscar night I formulated a plan to surprise him.



I hid his gift.








While he amused himself searching for it...







and because I set the last one on fire quite unintentionally,







he found a new maple boos block.





Then we revisited Eggplant Oscar in a tongue in cheek style.

Veal Oscar is culinary creation said to have been named in honor of Sweden's King Oscar II, who was especially partial to its ingredients. The dish consists of sauteedveal cutlets topped with crab or crayfish meat and bearnaise. Traditionally Veal Oscar is garnished with asparagus spears.

Via wiki--

Dinner and no movie.

 Watercress and Beet Salad with Dried Cherries, Toasted Hazelnuts,

Goat Cheese, and Grapefruit Vinaigrette

( A salad I recreated from Juliette  Kitchen + Bar)

 Eggplant Oscar

Japanese eggplant slices breaded with panko and Parmesan topped with

sautéed leek, seared scallops, and roasted red pepper sauce.

Tirumisu in my mother's wedding  coffee cup.

Fostoria Colony

Danish Princess spoon

--Cooking Light 

Happy Birthday MP!

February 24, 2013

The Turn-Around Year





  1. 2-25-2013

    Peggy, WOW, what a feast! Loved the whole menu.

    Happy Birthday Bob!

  2. 2-25-2013

    HAPPY BIRTHDAY yesterday to Bob … today is Michaels … !!! he is getting a dinner made for him as well but not to the culinary degree that Bob did ..!!..

  3. 2-25-2013

    Was that Danish Princess spoon “pinched” like the last one? 🙂
    Also, do you sear the scallops under the broiler? Or are they sauteed in a pan? I’m not a successful scallop chef (yet). Can’t get them lightly browned AND succulent! Your dish looks absolutely delish! Salad is a beauty!

    • 4-4-2013

      I saute them in a very hot skillet with a short glug of olive oil. The important part is to make sure they are very dry–salt and pepper. Place the first side down and watch. When the scallop is nearly opaque–flip and brown the other side. If they are over cooked they will be rubbery.

      xo coco

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