What could be more of a lovely present than spending 2 days in a tiny kitchen, organizing and cooking just for her? What else could be more fulfilling and satisfying than several meaty courses for a meat lover? Not much. Or at least, I can’t … Continue reading The meat-themed, 6-course birthday dinner
There’s nothing better than the sweet natural taste of lemon. That’s why I write this post to show you the simplest way to make a 3 ingredient lemon curd ice cream. Believe me, it is not as sour as lemon jelly and actually just the … Continue reading The creamiest foolproof lemon curd ice cream recipe (3-ingredients only!)
Hello there! As promised, here are some pictures of the menu announced last week!
First, we had that self-made raviolo with pre-rolled pasta dough. I was a little lazy, to be honest. I wanted to make the dough by myself at first but then I knew it would save a lot of time buying some high-end ready dough. Anyway, the stuffing is inspired from Alinea’s Black Truffle Explosion. The trick here is to make a truffle stock and reduce it with butter, then put in some gelatin and let it set. Then, later on when cooking the pasta, the solid will warm up and liquefy but it will stay enclosed in the raviolo. Once you eat this little treasure, the dough plops and the liquid spreads in your mouth.
The rest is trivial. A slice of black truffle, some wilted spinach and a fine chip of pecorino.
After that, something you have seen before: Potato, chicken rillettes and pea puree, nothing spectacular but always nice to eat because of the curious shape of the potato and the tasty rillettes.
I plan to post a recipe in the next few weeks so you can enjoy it too.
To continue the delicious trip through French meals, let’s take a look at the main course.
Steamed rose fish, yellow bell pepper mousse, tomato chutney, grilled eggplant, marinated zucchini and herb butter accompany a traditional ratatouille.
Finally, two of my failure-free desserts, which will also get a dedicated post some time soon. Lemon ice cream, fudgy chocolate brownie, some chocolate crumble, lemon gel, meringues and a white chocolate candy I had left.
Stay tuned for more dinners, more recipes and more tips for dinner organization!
Tomorrow, another dinner will be served!
In order to save some time planning, I took a look at the menus I’ve cooked and just copied some stuff but also added a few ideas.
On the menu tomorrow will be:
Raviolo with truffles
Potato cylinders, chicken rillettes, pea puree
Rose fish, two ratatouilles: one classic, one deconstructed
Lemon ice cream, chocolate brownie, chocolate crumbles,
lemon gel and meringues
Stay tuned for the pictures on
Once you have your menu with the required components, you want to analyze each course by its own and optimize it. Take each component and the taste of it and ask yourself if you could transform it into something nice with another texture or another … Continue reading How to (my own): plan your dinner, step 5
Another post about a dinner…another story! As I had the Birthday Menu 2016 November last year, the menu was planned for two. I requested my girlfriend to stay at her mom’s place until I was done cooking because the menu was supposed to be a … Continue reading The hardest challenge yet: 8 course dinner for 4 people…mastered!
How to (my own): plan your dinner, step 5So now you’ve found out about the type of components in your menu, you will have to work out all the necessary details. And by details I mean each course, each component of each single course, the … Continue reading How to (my own): plan your dinner, step 4
Whenever you plan a dinner, you need to make its components depend on several factors: -What’s the spirit of the dinner? Is it some family meeting, a dinner with friends, Valentine’s Day, Christmas? Depending on that, you will want to adapt some ingredients. You will … Continue reading How to (my own): plan your dinner, step 3
Enjoy my first article in the series: “Newly discovered food” aka. food you need to discover! So what is black garlic? Black garlic is basically normal garlic (Allium sativum), heated in its whole bulbs over 3-6 weeks at a temperature of 60°C/140°F. The process going … Continue reading Why you need to know black garlic.