Thursday, July 31, 2008

The verdict ++

So today I had my girlfriends over for lunch. I wanted to cook up a storm for two of my oldest and best girlfriends. Having been so busy the past couple of months, I had been dying to test out so many recipes. As I plotted and planned a hefty 6 course meal, I could not help but give in to the exhilaration of being in the kitchen.

I have been wanting to test the shrimp chorizo that I read about in Ideas in Food. As activa is not readily available to me, i used egg whites. It formed easily enough but it didn't feel as firm when I sliced it. The shrimp chorizo needed to be poached which was difficult as well as I could not keep the temperature constant at 52.5 centigrade. It turned out okay but I will have to rethink my procedure before I try it again.

I also made a goat cheese mousse piped over a bed of pine nuts and dri
zzled with honey. Yum! I served the mousse on little spoons alternating them with the chorizo that I drizzled with olive oil.  I also made little 
loaves of white bread that I sliced and presented in the middle of the spoons. It made such a  pretty photo!

For the next course, I served phyllo wrapped towers of foie gras, a saute of portabello and porcini mushrooms, and gruyere over a bed of mesclun with a fig vinaigrette. Whew!

This was followed a scallop ravioli in butter ginger sauce.  This is one of my favorite recipes.  I always make this using a technique that I saw in Master Class, Lessons with the World's Greatest Chefs.  You take flat leaf parsley and incorporate this into the pasta.

I tried making the Mojito Sorbet from Dragon's Kitchen which was inspired by David Lebovitz' Lime Sorbet and Mojito Granita. I have to applaud her combination concoction. It was not sweet but all the flavors are present. It was so refreshing and the rum kick was not bad either!

I pan fried some striploin to a crisp caramelization while keeping it pink inside. Arzak often serves steaks with vanilla roasted potatoes. I've been so curious to try this. There was a delicate flavour that made it different but I didn't feel like it enhanced  the meat nor the potatoes. I think I still prefer good old reliable garlic! 

And for the piece de resistance...the Filbert Gateau!  It was still a little too sweet for me but it was still good. No one could finish one whole mini cake though... and my 8" brick is still untouched!


Lori said...

Wow you were ambitious. That is so nice to do that for your friends. Any extra space next time?

Lore said...

That's quite a feast for the palate! Especially the goat cheese mousse.....*drool* :)

Irene said...

wow, the goat cheese mousse and chorizo plate is so artsy. i love the symmetry and pattern.