Suggestions for completing the menu:
If you’ve got late season radishes available, grab some. They might be tangy, but they’ll have that wonderful radish crunch. Dip them in olive oil then fleur de sel, for a little change. As for dessert, I want to suggest something so simple but, if it’s served in a beautiful dish your guests will love it: the finest yogurt you can find (you know I love sheep’s milk, but a really wonderful Greek or Armenian yogurt works perfectly), put in a champagne coupe or other fancy little number, and drowned with your favorite honey. That’s it. When you serve it, tell your guests not to mix the two together, but to taste them spoonful by spoonful. If you want to serve cookies alongside (leftover pâte sucrée that you made last class?), you can, but you don’t have to.
You can try a deep flavored red here, from the Languedoc or the Côtes de Rhône. The food is elegant, the wine is elegant, it’s a natural combination.
1-1/2 pounds (750g) squash, preferably kuri or butternut
1 big bunch flat leaf parsley
4 fresh sage leaves
19 large cloves garlic, unpeeled
½ cup (5g) flat leaf parsley leaves
2 pounds (1kg) fresh spinach leaves
MEAT/FISH: there is NONE
4 tuna steaks, preferably albacore (4 to 8 ounces; 120-250g) each, cut 1-inch (2.5cm) thick
MISCELLANEOUS AND STAPLES:
5 tablespoons (75 g) goose or duck fat (may substitute olive oil)
3 tablespoons plus 2 teaspoons olive oil
1 cup (250ml) dry white wine
Fine sea salt and freshly ground black pepper