I cooked a fancy 5-course meal for the first time ever as a belated Valentine’s dinner.
I cooked a fancy 5-course meal for the first time ever as a belated Valentine’s dinner.
by pyxyyy
6 Comments
pyxyyy
This week’s Celebrity Chefs theme from r/52weeksofcooking inspired me to cook a fancy 5-course meal as a belated Valentine’s Day dinner. All dishes are based off Gordon Ramsay’s recipes. Researching and planning the meal took hours, sourcing the ingredients took hours, and cooking took hours. All in all, it was quite the effort and I’m left with a newfound appreciation for course meal cooking.
Amuse-bouche: Mini leek and Gruyère rösti bites. These were amazing, will be adding leek and Gruyère to my röstis from now on.
Soup: Broccoli soup with fresh olive bread. I was skeptical when I read the original basic recipe for the soup (just broccoli, water, salt, and pepper), and true enough we did not like it. It might be great with fresh broccoli like the recipe called for – the freshest we had was from a grocery store. I ended up adding various seasonings to salvage the dish.
Appetiser: Smoked wild sockeye salmon and pickled beetroot atop potato salad, topped with freshly made dill oil and caviar. I don’t like mustard, so I made the potato salad with a Japanese-style dressing instead. A lot of flavours going on in this dish but they all worked really well together.
Main course: Fresh tagliolini with assorted wild mushrooms. This was delicious. The original recipe called for gnocchi but I used tagliolini instead since other courses already had potatoes. Hydrating dried mushrooms to make mushroom stock for the pasta sauce is definitely something I’d do again.
Dessert: Apple crumble with dried cranberries, served with fig honey ice cream. I used a mix of granny smith and honeycrisp apples. A bit on the tart side but still very good.
ttrockwood
What a feast! That mushroom pasta looks especially fantastic! I love broccoli but, really don’t like broccoli soup any way i have tried it
5tank
Good lord. This looks incredible. When I cook extravagant meals at home I strive to have everything finish at the same time and serve it together. How do you serve multiple courses while also dining? Do you hop up and tend the dishes as you dine or just get it all ready and keep it warm?
JubBisc
Damn! That’s impressive! You should be super proud of yourself – and I surely hope it was appreciated.
6 Comments
This week’s Celebrity Chefs theme from r/52weeksofcooking inspired me to cook a fancy 5-course meal as a belated Valentine’s Day dinner. All dishes are based off Gordon Ramsay’s recipes. Researching and planning the meal took hours, sourcing the ingredients took hours, and cooking took hours. All in all, it was quite the effort and I’m left with a newfound appreciation for course meal cooking.
Amuse-bouche: Mini leek and Gruyère rösti bites. These were amazing, will be adding leek and Gruyère to my röstis from now on.
Soup: Broccoli soup with fresh olive bread. I was skeptical when I read the original basic recipe for the soup (just broccoli, water, salt, and pepper), and true enough we did not like it. It might be great with fresh broccoli like the recipe called for – the freshest we had was from a grocery store. I ended up adding various seasonings to salvage the dish.
Appetiser: Smoked wild sockeye salmon and pickled beetroot atop potato salad, topped with freshly made dill oil and caviar. I don’t like mustard, so I made the potato salad with a Japanese-style dressing instead. A lot of flavours going on in this dish but they all worked really well together.
Main course: Fresh tagliolini with assorted wild mushrooms. This was delicious. The original recipe called for gnocchi but I used tagliolini instead since other courses already had potatoes. Hydrating dried mushrooms to make mushroom stock for the pasta sauce is definitely something I’d do again.
Dessert: Apple crumble with dried cranberries, served with fig honey ice cream. I used a mix of granny smith and honeycrisp apples. A bit on the tart side but still very good.
What a feast! That mushroom pasta looks especially fantastic! I love broccoli but, really don’t like broccoli soup any way i have tried it
Good lord. This looks incredible. When I cook extravagant meals at home I strive to have everything finish at the same time and serve it together. How do you serve multiple courses while also dining? Do you hop up and tend the dishes as you dine or just get it all ready and keep it warm?
Damn! That’s impressive! You should be super proud of yourself – and I surely hope it was appreciated.
This looks lovely.
Awesome!