Last night I hosted a dinner party for seven. It was a reserved 10 courses, but on Thursday it seemed the party would not happen at all.
Wednesday night I cooked a meal of lamb, leeks, tomato and potato for Family 2 (I work as a private chef). It was an easy 3.5 hours of cooking, serving and cleaning. I was fine leaving the family, but 20 minutes later when I got out of the truck at home both ankles were a bit sore. Upon waking Thursday I couldn’t stand, let alone walk - I had gout (an occupational hazard) in both feet. After a day spent with the vet, doctor and pharmacist, on Friday I could stand and shuffle short distances with the help of some magic pills. I dropped a few courses from the menu and cheated on a few that remained.
The recipes ready.
Grapefruit Punt e Mes
Currywurst
The brats were store bought as I dropped a pork shoulder course from the menu.
Pear, Blue Cheese Grilled Sandwich on Walnut/Cranberry Bread
The bread was store bought.
Lamb Carpaccio
With 2.5 minute quail egg, raw shallot, rocket salad with red wine vinaigrette, and tomato three ways (oven dried, raw, naked).
Roasted Broccoli Soup
Walnut Pesto with Carrots
Truffle with Gnocchi
Parmesan gnocchi in cream. The truffles had dried out a bit and so were a little crumbly - still very nice.
Turkey
Apple juice and milk brined turkey tenders on a cranberry/ginger compote with mushroom, crispy leek, duck fat potato. Almost turned into a duel for who would take the leftover crispy leek home.
Apple Pie and Ice Cream
An apple and pear compote heavy on butter, dark brown sugar and Calvados. The disk is pâte brisée baked 15 minutes uncovered then 15 minutes under a silpat. Ten bean vanilla ice cream.
Cheese Board
Honey comb, dried figs, almond slice, Truffle Tremor, taleggio, and a Saint Marcellin.
Mignardises
Canelés (with blond arses), Montélimar Nougat and Pâte de Passion. I had three levels so I had to do three different bites. Candy making in 90°F+ heat is not fun.
Daniele (10 weeks into culinary school) was a great help thrown into the deep end. I only found out halfway through service this was the only dinner party she had ever been to. Her professional cooking experience was helping a caterer at one Sturgis Rally.
For some reason the images are correct in the preview, but once post they are all rotated 90° clockwise.
