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
Today, we’re taking a look at the next-to-last step in our series: “Plan your dinner”. Once we’ve gathered all the single activities and their needed time, we can start the backward scheduling. For this, you can use a tabular programm such as Excel. If you’re … Continue reading How to (my own): plan your dinner, step 7
There is still a month left until her birthday but a successful dinner is nothing without planning.
Usually, I try to gather all my new ideas and experiences at cooking workshops and then design a menu with all this new knowledge. This process actually doesn’t include meat that much but more a typical selection of aromas, cooking techniques and the introduction to new flavors.
The reason why I will make a meat-themed dinner this year is simply the need to share this wonderful dinner experience with more people than just my girlfriend. And who else would come into my mind than her mom and her brother. Since I also wanted to host a meat-theme dinner party for him because he’s a huge fan of meat, I felt that I could combine both ideas and cook a nice 6-course menu based on different meats with one goal: to meet the needs of meat. (That pun was lame, I know)
The menu itself starts with a little hors d’oeuvre combining different molecular cooking techniques.
There will be a little blini, holding a salmon-tartar, some fake caviar of dill oil (spherification) and a tiny notch of crème fraiche. The whole bite will be served in a transparent butter-dish bell and covered with rosemary, thyme and orange peel smoke.
The second course comes as a tramezzino filled with chicken rillettes. The rillettes will hold light aromas of thyme and lavender. On the side of the bite-sized sandwich, a warm tomato ice cream will demonstrate the potential of methylcellulose. A pretty
cool hot thing with which you can cook something and let it melt as it cools down.
Of course, it would be a shame to leave out sous-vide cooking in this kind of menu.
So the third course features sous-vide cured and cooked pork belly, along with apple puree or gel , celeriac puree and small grilled and buttered carrot balls.
A little bit more wintry to match the season: the fourth course with pan-seared duck breast, a pumpkin puree, pumpkin oil drops, some vegetable garnish, creamy fried potatoes and some sweet port-jus will heat up the guests.
What would a meat-themed dinner be without a nice cut of a beef fillet? Nothing, right?
The beef will be served as a simple slice of truffled Beef Wellington. A whole meal on its own.
For the dessert, I wanted to avoid cinnamon because my brother-in-law doesn’t really like it. So I started thinking and I think something nice came to my mind.
A hemispheric bowl of white chocolate will be filled and garnished with homemade caramel sauce, vanilla and rum infused pineapple fillets, some black coffee sponge pieces, popping sugar and, for the acidic and fresh part, a few dots of crème fraiche.
The liquid part of the dinner will be an elderflower gin tonic served in an ice sphere.
Feedback and tips are welcome!
Not all the how-to articles have been published yet but I wanted to give you a little sneak preview on what is coming the next year.
Since I will have written all the posts on “how to plan your (gourmet) dinner”, there will be a little thing missing in order to complete the package. What would all the tips and rules be for if we still work with a pencil and a sheet of paper. Come on, it’s 2017! There will be an app for that.
I plan to design, develop and publish an app for planning and executing a full course gourmet dinner preparation with special project management features and menu design tips! So far, the software requirements specification is done and I’ve got to say, it will be really helpful. A complete 8-course, culinary discovery trip, 6 people feeding menu could be planned in no time at all! And by saying “planned” I mean the whole menu, each course has its components and preparation steps defined, the preparation schedule is done and even a grocery shopping list is ready to be checked!
Right now, I’m working on the user interface and since I’m doing this with paper templates, I mocked up a fast and sketchy preview for the iOS-version.
There will be plenty of other features improving the quality of your gourmet dinner.
Stay tuned for more!
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