Lobster and Salmon Roe Pasta

 

Tuscan kale Caesar Salad

Lobster and Salmon Roe Linguine

Beef Tongue Stew

Chocolate Avocado Moose

A Special Full Course Meal for My Parents

The joy of cooking is not just about the food but the people you share it with. This time, I enjoyed cooking a full-course meal for my parents, who visited Boston during the holidays. It was a special occasion as they got to meet their first grandson. The joy in their eyes was priceless, and I wanted to make their stay as memorable as possible.

For the first course, I prepared a Tuscan kale Caesar Salad. The kale was fresh and crisp, tossed in a homemade avocado mayo dressing and topped with shavings of parmesan cheese. The creamy, tangy dressing paired perfectly with the hearty kale, making it a refreshing start to the meal.

Next was the Lobster and Salmon Roe Linguine. The pasta was cooked al dente and tossed in a light sauce with extra virgin olive oil, shallots, and chives. The lobster added a touch of luxury, while the salmon roe provided a burst of flavor with each bite. Do not cook salmon roe! You just marinated with hot pasta. That is enough to cover the entire dish with rich flavor. It was a dish that truly celebrated the bounty of the sea.

The main course was a slow-cooked Beef Tongue. The tongue was cooked in a rich French broth until tender and flavorful. It was a dish that required patience and precision, but the result was worth every minute. The beef tongue was melt-in-your-mouth tender, and the broth was a perfect blend of savory and aromatic flavors.

To end the meal sweetly, I surprised everyone with a unique dessert - an Avocado Chocolate Mousse. This is not your typical mousse. It's a healthier version that doesn't compromise on taste. The creaminess of the ripe avocados combined with the rich, dark chocolate creates a velvety, irresistible texture. The best part? It's incredibly easy to make and requires just a few ingredients. I sweetened it with a touch of raw honey and added a splash of stevia for a depth of flavor. This dessert was a hit, served and garnished with a sprig of mint. It was the perfect ending to our meal, a sweet note that left us all satisfied and content.

Cooking this meal for my parents was a labor of love. It was a way for me to show my appreciation for them and to share a piece of my life here in Boston. As we sat around the table, sharing stories and laughter, I couldn't help but feel grateful for these moments. After all, the best meals are the ones shared with loved ones.

I hope this meal inspires you to cook for your loved ones and create your special memories. Happy cooking!

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TatekitchenTateki MatsudaFull Course, Pasta, salad, Lobster, Salmon Roe, beef tongue, Chocolate, AvocadoComment