It’s easy to be a food critic when you eat out.  Last evening I was privy to a meal at home that for a change I didn’t fully prepare.  So I was not a food critic, but sleeping on it, I’ve decided, why not be a food critic today?

I’ve been at times thought of as a picky eater, which I know to be untrue holding pure disdain for that title.  I am a particular eater in that I have some basic eating rules; I stay away from complex carbs when not fine dining.  I’ll eat raw fish, mushrooms and snails, frog legs; I love the taste of onions but only minced.  Outside of that I’m ready for most anything.  Last night was:

Fresh Crab and Brie Bisque

 

Baby Spinach salad with toasted Pine Nuts and Warm Pancetta Vinaigrette

 

Orange Roughy en Papillote with Fresh Oranges over Orzo.

What was best here was the combination of light and heavy.   The fish with cut asparagus, oranges and red pepper over orzo was light.  It was lightly steamed in white wine.  What was fascinating was how it was steamed.   Each serving was prepped  and wrapped in heart shaped parchment paper.   How was it steamed?  In the oven.   While I didn’t participate in the food preparation I did admire the care of which the oranges were cut for presentation.  Each bite was best enjoyed with fish, pepper and a slice of the orange.  The tastes did not compete, they only mingled and enhanced…  Nicely done.

Next was the Crab in a Brie Bisque.  Brie is fascinating cheese.  If you have not tried it, I must say just experience it ...   more »