Tag: tafelmuzik

Tafel Tuesday #3: Peach Chowder with Tobiko

Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.

This is one of my favorite things ever. If you make one thing to eat from a recipe before the end of summer, let it be this.

Peach Chowder with Tobiko

1 can Coconut milk
2 stalks lemon grass, smashed/bruised
2in chunk ginger, peeled and chopped
2in chunk galangal, peeled and chopped
4 Yukon gold potatoes, peeled and chopped
12 ea Kaffir Lime Leaves, in cheesecloth sachet
6 ea peaches, peeled and chopped
3ea shallots, peeled and chopped
3 ea, garlic cloves, peeled and chopped
2 quarts veg stock
salt and white pepper
1/4 cup Tobiko
1 small bag plain kettle chips, broken up slightly
1/4cup neutral oil such as grape seed oil

Sauté shallots, ginger, galangal, kaffir lime leaf sachet, lemon grass, and garlic in oil over low heat until shallots and garlic soften but don’t obtain color. Add peaches and 1 tablespoon of salt And 1 teaspoon of white pepper and cook a little longer until peaches start to release their juices. Add coconut milk and bring to a boil. Add potatoes and 1.5q veg stock, bring back up to a boil and then reduce to a simmer. Simmer on low uncovered until potatoes are tender. Turn off heat and remove lemon grass and kaffir lime leaves, and discard. Very carefully, working in batches, purée soup until very smooth in a vita mix or good blender. Make sure to only fill blender about half full because hot liquid will expand. Pour puréed soup through a fine strainer into another pot. Once all soup is puréed and strained, taste and check consistency. Use reserved stock to thin out soup if needed. Additional salt and pepper can be added at this time. Soup may need to be reheated to get it back up to desired temp before serving. Serve in a deep bowl and garnish with 2teaspoons of tobiko.

Created by Courtney Taylor-Taylor & Anne West


When it comes to rosé wine I like the nose to be of peach pit and steam coming off of river rocks on a hot sunny day. This one has strong minerality and I found it complimented this unusually well.

Tafel Tuesday #2: Canard Omelette with Butter Lettuce and Creamy Herb Dressing

Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.


a great Spanish pairing for this course.

For our second course we have a salad and omelette from the James Beard award winning chef Gabe Rucker. He is the chef/owner of Le Pigeon and Le Canard restaurants which are two of my favorites. He is a bit of a legend in this town.


As this is just a salad course and the menu is for a massive omelette I shrunk it.

Canard Omelette with Butter Lettuce and Creamy Herb Dressing

Perfect for brunch, lunch or even a light spring supper, this recipe is one you will want to hold on to. I serve this with creamy goat cheese shallots and fine herbs but the possibilities are endless.

Make sure to get yourself a good clean non stick pan and a carton of eggs, take your time and eat your mistakes. It won’t be perfect the first time, but I’m sure you will all be obsessed with making the perfect omelette.

12 eggs well beaten
a solid knob of room temperature butter
1 cup soft chevre
3 Tbsp chopped chives
2 Tbsp minced tarragon
2 Tbsp minced parsley
3 shallots slowly caramelized in butter
2 Tbsp cream
1 tsp salt
1 tsp black pepper
zest ½ lemon

Mix the cream, cheese, herbs, shallot and zest salt and pepper. Make a piping bag out of a zip lock bag by cutting the tip off of the corner. Place the cheese mix in the bag and reserve to make the omelette over very low heat. Add 1 Tbsp of butter and ¾ cup of beaten egg, shaking pan and stirring with tiny spatula or plastic fork. Break up curds as they form when it starts to set and leave alone. Pipe a thin line of cheese and roll up, remove from pan and serve with salad.

SALAD

2 Heads Butter Lettuce
1 cup olive oil
3 Tbsp chopped tarragon
1/3 cup white wine vinegar
1 Tbsp Dijon mustard
2 Tbsp honey
zest one orange
radish and picked herbs to finish

Whisk vinegar mustard tarragon zest and oil together. Season with a pinch of salt toss salad with dressing and top with shaved radish and picked herbs.

From Gabe Rucker.

Tafel Tuesday #1: Rockefeller Mignonette

Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.

Rockefeller Mignonette Recipe:

For standing around chit-chatting from a safe social distance before sitting down to eat, I enjoy a nice bubbly (pictured above) and some tiny Kumamoto oysters with a mignonette of the elements involved in oysters Rockefeller.

One cup champagne vinegar.
Half small white onion shallot.
Eighth bunch parsley finely chopped.
Quarter teaspoon crushed black peppercorns.
One shot of Pernod.
One garlic clove pressed.
One spinach leaf minced super fine.
One tablespoon parmesan finely grated.

Leave out the spinach, herbs, and parmesan cheese (these ingredients you will add when you serve), combining all of the main ingredients in a decorative bowl and chilling in fridge for an hour before serving.

*regarding spinach, herbs, and parmesan cheese you can mix these in right before you put this out, or if you wanna add extra work for yourself, you can sprinkle a tiny pinch of each directly on to each oyster before serving

Also have a teensy spoon for each guest to get the mignonette onto their oyster whilst staying safe.

Created by C.T.T. and Anne West

NEW: Tafelmuzik Means More When You’re Alone

From The Dandys vaults comes Tafelmuzik Means More When You’re Alone – 214 minutes of never before tasted Dandys goodness. Perfect for the long hours of seclusion we currently find ourselves inhabiting. Price is just $11.11, with one dollar going a cool charity called Sweet Relief – they help musicians and industry folk in their time of need.

Jump over to our Bandcamp to hear Tafelmuzik Means More When You’re Alone. You’ve got the time.

The Dandy Warhols

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Tour: 2024-12 30th Anniversary
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“Alcohol and Cocainemarijuananicotine”
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“The Summer Of Hate”

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