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obandsoller)
The shiny new crush I mentioned a couple of posts ago is coming for dinner this weekend, and whilst I'm not entirely convinced by the adage of the title, I don't want to miss a chance to impress, whilst also getting to indulge in two of my favourite pastimes of cooking and eating delicious food. Here I present a menu plan, with recipes, and a couple of requests for advice.
To start I'll be serving a white onion soup. Finely chop one very large or two smaller white onions, about three cloves of garlic, and half a teaspoon of thyme. Heat a spoonful of olive oil, and gently saute until the onions are transluscent. Add about 300ml of vegetable stock and a large splash of vermouth. Simmer gently for about 15 minutes, then blend until smooth. Season to taste and allow to cool. When it's time to serve, chop a slice of bread into squares and fry in a very little oil seasoned with salt and pepper. When the soup is hot stir in about 50ml of double cream, and serve in small teacups with a few croutons and a drop or two of truffle oil.
Next I'll be doing courgette fritters - the recipe is in this comment, although I shall be doing them with coriander, and serving them with tzatziki dip.
For the main course I'll be doing a beetroot and goats cheese risotto, with roasted cherry tomatoes and peppers, and some kind of salad. The first question for you, dear readers, is "what sort of salad should it be?" Given the colours of the rest of the dish, I would like it to be predominantly green, and given the richness of the risotto, I would like it to be fairly light.
The tomatoes and peppers (sliced into thick strips) are simply thrown into a roasting dish, tossed with a little extra virgin and balsamic, and go in the oven at about 200 for around half an hour. By the time they come out they'll be bursting with sweetness. For the risotto, chop an onion and start sauteing gently. Whilst that's happening chop a couple of (precooked) beetroots into cubes of around 8mm, and a tablespoon of tarragon quite finely. Add 100g of carnaroli rice to the pan and continue frying for a couple of minutes. Start adding vegetable stock a little at a time, stirring all the while, until the rice is almost the right consitency. Then add a splash of red wine, the beetroot, tarragon, and about 50g of soft goat's cheese. Stir through, and check for consistency - if need be keep adding liquid until it's perfect.
For a sweet, I'm going to do a white chocolate and passionfruit mousse based on this recipe. The second question then, stems from the recipe calling for raspberries to soak up the liquid which inevitably settles at the bottom of the mousse. It being the dead of winter, it would feel unfitting to do this even if I could find decent ones, so what should I use instead? I thought perhaps a sponge of some kind, but that would be a lot of faff. Another kind of fruit? Crushed amaretto biscuits? Something else?
And finally, to end the meal in utter indulgence, home made Valrhona truffles. Bring 150ml of double cream to the boil, then reduce the heat and add 150g of chocolate. Stir until the chocolate has melted, then remove from the heat. Allow to cool for a couple of minutes, then add 25g of unsalted butter, cut into small pieces. Stir until smooth, and chill the mixture for at least three hours. Once cooled, dust your hands with cocoa powder, and taking teaspoons of the mixture roll around in your hands until it forms a ball. Drop each one into the cocoa mixture, and then place on a plate, to be returned to the fridge, until time to serve.
Of course, the only trouble with this is that I'm now looking forward to the food just as much as seeing the boy.
obandsoller)The shiny new crush I mentioned a couple of posts ago is coming for dinner this weekend, and whilst I'm not entirely convinced by the adage of the title, I don't want to miss a chance to impress, whilst also getting to indulge in two of my favourite pastimes of cooking and eating delicious food. Here I present a menu plan, with recipes, and a couple of requests for advice.
To start I'll be serving a white onion soup. Finely chop one very large or two smaller white onions, about three cloves of garlic, and half a teaspoon of thyme. Heat a spoonful of olive oil, and gently saute until the onions are transluscent. Add about 300ml of vegetable stock and a large splash of vermouth. Simmer gently for about 15 minutes, then blend until smooth. Season to taste and allow to cool. When it's time to serve, chop a slice of bread into squares and fry in a very little oil seasoned with salt and pepper. When the soup is hot stir in about 50ml of double cream, and serve in small teacups with a few croutons and a drop or two of truffle oil.
Next I'll be doing courgette fritters - the recipe is in this comment, although I shall be doing them with coriander, and serving them with tzatziki dip.
For the main course I'll be doing a beetroot and goats cheese risotto, with roasted cherry tomatoes and peppers, and some kind of salad. The first question for you, dear readers, is "what sort of salad should it be?" Given the colours of the rest of the dish, I would like it to be predominantly green, and given the richness of the risotto, I would like it to be fairly light.
The tomatoes and peppers (sliced into thick strips) are simply thrown into a roasting dish, tossed with a little extra virgin and balsamic, and go in the oven at about 200 for around half an hour. By the time they come out they'll be bursting with sweetness. For the risotto, chop an onion and start sauteing gently. Whilst that's happening chop a couple of (precooked) beetroots into cubes of around 8mm, and a tablespoon of tarragon quite finely. Add 100g of carnaroli rice to the pan and continue frying for a couple of minutes. Start adding vegetable stock a little at a time, stirring all the while, until the rice is almost the right consitency. Then add a splash of red wine, the beetroot, tarragon, and about 50g of soft goat's cheese. Stir through, and check for consistency - if need be keep adding liquid until it's perfect.
For a sweet, I'm going to do a white chocolate and passionfruit mousse based on this recipe. The second question then, stems from the recipe calling for raspberries to soak up the liquid which inevitably settles at the bottom of the mousse. It being the dead of winter, it would feel unfitting to do this even if I could find decent ones, so what should I use instead? I thought perhaps a sponge of some kind, but that would be a lot of faff. Another kind of fruit? Crushed amaretto biscuits? Something else?
And finally, to end the meal in utter indulgence, home made Valrhona truffles. Bring 150ml of double cream to the boil, then reduce the heat and add 150g of chocolate. Stir until the chocolate has melted, then remove from the heat. Allow to cool for a couple of minutes, then add 25g of unsalted butter, cut into small pieces. Stir until smooth, and chill the mixture for at least three hours. Once cooled, dust your hands with cocoa powder, and taking teaspoons of the mixture roll around in your hands until it forms a ball. Drop each one into the cocoa mixture, and then place on a plate, to be returned to the fridge, until time to serve.
Of course, the only trouble with this is that I'm now looking forward to the food just as much as seeing the boy.
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no subject
Date: 2009-02-12 11:04 pm (UTC)From:no subject
Date: 2009-02-12 11:05 pm (UTC)From:I think I'd just go for a very simple leaf salad, maybe with some watercress or pea shoots for interest, dressed with walnut oil and lemon juice or white wine vinegar. There's a lot going on in that risotto.
no subject
Date: 2009-02-12 11:13 pm (UTC)From:It's got to be rocket for the salad. You always want a sharp salad to go with something as stodgy as risotto, and when you have something as sweet as beetroot, it needs a bit of bite. Maybe some radicchio too, but go easy with it as always, plus the colour won't give you the same contrast. If you can get some that is tender enough, a bit of purple curly kale would be good too - it would probably benefit from a brief steaming. Also, I would use more wine than you say, although I've never made pink risotto so my default risotto-making wine is white.
no subject
Date: 2009-02-13 10:58 am (UTC)From:I think I probably am going to go with rocket, with the pine nuts as suggested by Abi, and either watercress or baby spinach, and a squeeze of lemon. I quite often use fairly large values of splash :) The other risotto I tend to use red wine for is lamb and butternut squash, otherwise I too default to white.
no subject
Date: 2009-02-13 01:36 pm (UTC)From:and my diamond shoes are too tight ;-)
Date: 2009-02-13 12:31 am (UTC)From:Embrace the power of 'and'. I see no problem here :)
Salad. Yup rocket/and or cress would be my suggestions. Very very simple, just some good sharp leaves in a bowl. Ooh, if you wanted a wee bit of texture, toast some nuts and chuck em in, walnuts would work nicely.
I am a pudding ignoramus, so can't really help you there although crushed amaretto biscuits sounds good. Maybe ginger biscuits, would work nicely with the other flavours?
In conclusion: *head falls sideways in Homer Simpson drooling fashion*
no subject
Date: 2009-02-13 09:15 am (UTC)From:Oh my god, by the way, I am practically salivating. And I'm guessing that you now have another vegetarian to cook for - well, if you ever need a guinea pig ;-)
no subject
Date: 2009-02-13 02:32 pm (UTC)From:You should reply to my email about dates for dinner then ;p xxx
no subject
Date: 2009-02-13 11:17 am (UTC)From:Agree with
Sounds like a great evening. Hope it all goes well.