Small supper club: bread and butter, cucumber salad, roasted garlic hummus, lemon thyme sorbet, steak and pomme pave, lemon panna cotta
Small supper club: bread and butter, cucumber salad, roasted garlic hummus, lemon thyme sorbet, steak and pomme pave, lemon panna cotta
by Spooferfish
1 Comment
Spooferfish
Hello! Home cook, feedback appreciated. Last post was deleted as flair wasn’t active (I assume) so reposting here.
This is a small supper club I threw for some friends – 8 total guests. First one of this type we’ve done, and first time doing a large coursed meal with individual plating like this. Some things went well, some very badly. total time was about 90 minutes. Recipes for the most part developed by me. I (obviously) have no training.
Bread and butter – milk bread bun, butter was 1/3 applewood cold smoked, 1/3 browned butter (whipped), and 1/3 burnt honey caramel using cold unsmoked butter instead of butter + cream, all three whipped and topped with maldon
Cucumber salad – went well. Initial version had thinly sliced scallions shocked in ice water, ran out of time (and scallions). Chive oil for this was made with 1/2 chinese garlic chives to better complement flavors.
Hummus with confit roasted garlic – was served as one plate per 4 guests, with a selection of flatbreads (no pictures)
Lemon thyme sorbet – made using a lemon peel and thyme oleo saccharum as the base for the sugar syrup. Less sweet than I would normally make a sorbet, but meant to be a small palate cleanser. The WORST attempt at a quenelle, but the only one I have a picture of.
Steak, pomme pave, roasted carrot puree – bit of a disaster. I did not have time to thicken the sauce sufficiently and my counters are extremely sloped/I didn’t think to have something on the plate to “catch” the chive oil. Would definitely redo this plating completely. The roasted carrot puree had roasted garlic and shallots in a deep beef broth , one of my favorite parts of the whole meal.
Lemon panna cotta – layered blueberry sauce at the bottom, lemon/vanilla panna cotta. Mint fluid gel did not finish setting before it was blended I think, leading to it thickening after blending. Was far too thick this time around.
Overall, flavors were good, I was happy with some of the platings, hated the plating of the entree. Next time will probably do 4 courses instead to minimize mistakes.
1 Comment
Hello! Home cook, feedback appreciated. Last post was deleted as flair wasn’t active (I assume) so reposting here.
This is a small supper club I threw for some friends – 8 total guests. First one of this type we’ve done, and first time doing a large coursed meal with individual plating like this. Some things went well, some very badly. total time was about 90 minutes. Recipes for the most part developed by me. I (obviously) have no training.
Bread and butter – milk bread bun, butter was 1/3 applewood cold smoked, 1/3 browned butter (whipped), and 1/3 burnt honey caramel using cold unsmoked butter instead of butter + cream, all three whipped and topped with maldon
Cucumber salad – went well. Initial version had thinly sliced scallions shocked in ice water, ran out of time (and scallions). Chive oil for this was made with 1/2 chinese garlic chives to better complement flavors.
Hummus with confit roasted garlic – was served as one plate per 4 guests, with a selection of flatbreads (no pictures)
Lemon thyme sorbet – made using a lemon peel and thyme oleo saccharum as the base for the sugar syrup. Less sweet than I would normally make a sorbet, but meant to be a small palate cleanser. The WORST attempt at a quenelle, but the only one I have a picture of.
Steak, pomme pave, roasted carrot puree – bit of a disaster. I did not have time to thicken the sauce sufficiently and my counters are extremely sloped/I didn’t think to have something on the plate to “catch” the chive oil. Would definitely redo this plating completely. The roasted carrot puree had roasted garlic and shallots in a deep beef broth , one of my favorite parts of the whole meal.
Lemon panna cotta – layered blueberry sauce at the bottom, lemon/vanilla panna cotta. Mint fluid gel did not finish setting before it was blended I think, leading to it thickening after blending. Was far too thick this time around.
Overall, flavors were good, I was happy with some of the platings, hated the plating of the entree. Next time will probably do 4 courses instead to minimize mistakes.