Whew. I can breathe now.
I spent the last two nights catering dinners for 6, my first real cooking gig since graduation. Luckily, it was the same menu both nights and I got to do all the planning. I used many recipes from school, doing little twists on them and trying to come up with something French but seasonal and fairly light. I was slightly nervous because expectations are so much higher once people find out you graduated from a culinary school. Trust me, I felt some pressure and my hands were shaking a little when plating in the beginning!
The giant beef tenderloin I purchased yielded plenty of nice trimmings for the sauce. Since tenderloins are larger at one end, it worked well that I could divide it into two pieces, use one each night, and not worry about uneven cooking times. One person the second night didn't eat beef, so I did a pan-seared salmon steak with lemon-chive-butter sauce instead.
Timing was the main issue I had trouble with, since I've never done a formal plated dinner for 6 before, only buffet-style dinners. I had to remember that it always takes you twice as long to do things than anticipated, yet I also struggled with trying to do things too early.
But it turned out well and seemed to be well-received. I've got two more dinners coming up, hopefully they go smoothly also!
I spent the last two nights catering dinners for 6, my first real cooking gig since graduation. Luckily, it was the same menu both nights and I got to do all the planning. I used many recipes from school, doing little twists on them and trying to come up with something French but seasonal and fairly light. I was slightly nervous because expectations are so much higher once people find out you graduated from a culinary school. Trust me, I felt some pressure and my hands were shaking a little when plating in the beginning!
The giant beef tenderloin I purchased yielded plenty of nice trimmings for the sauce. Since tenderloins are larger at one end, it worked well that I could divide it into two pieces, use one each night, and not worry about uneven cooking times. One person the second night didn't eat beef, so I did a pan-seared salmon steak with lemon-chive-butter sauce instead.
Timing was the main issue I had trouble with, since I've never done a formal plated dinner for 6 before, only buffet-style dinners. I had to remember that it always takes you twice as long to do things than anticipated, yet I also struggled with trying to do things too early.
But it turned out well and seemed to be well-received. I've got two more dinners coming up, hopefully they go smoothly also!
Strawberry Tomato Gazpacho
Amuse Bouche
Instead of serving a soup course (low on burner space), I made a cold amuse bouche instead. Sweetness from strawberries, tartness from tomatoes, spiciness from onions and Serrano chili, coolness from cucumbers. It was made yesterday so that the flavors could come together overnight. Served in shot glasses, no spoons required!
Warm Goat Cheese & Bacon Salad,
Red Wine Vinaigrette
A classic French bistro dish. I used fresh goat cheese, but semi-aged goat cheese works even better. The goat cheese is sprinkled with dried herbs, wrapped in thin bacon, placed on bread (baguette in this case), then broiled until the bacon is cooked. I served it over a mesclun-frisee mix with a red wine vinaigrette dressing. I love warm salads, and bacon on anything makes it better!
Roast Beef Tenderloin with
Truffle Salt and a Port Reduction,
Gratin Dauphinois, Asparagus
Tenderloin roasted whole to a medium-rare, sprinkled with a truffle salt from Italy, and served with a Port reduction. The sauce was composed of a jus made with tenderloin trimmings, mirepoix, veal stock, and port. It was finished at the last minute with Plugrá butter. I wish I had real truffles, but hey, I was on a budget! Potatoes dauphinois with garlic and sauteed asparagus served as garnishes.
Warm Raspberry Tart
Chef Terrien's famous warm raspberry tart. I'm lucky that I live near the Berkeley Bowl and can get bulk almond flour. Otherwise, you end up paying $15 for a 1/2 pound branded package! I didn't change the recipe one bit, it's wonderful and deserves its reputation.
Madeleines
I haven't broken out the madeleine molds in over a year. I used to make them every few weeks! A perfect accompaniment to coffee or tea. I made them earlier in the day and warmed them up in the oven before serving. (Madeleines are best served fresh.)
I've learned a lot over the past two days about mise en place, timing, and plating. It's hard to believe that a year ago I was a naive amateur cook about to immerse myself in the French culinary world. Thank you chefs at LCB Paris!
Bon appétit!
I've learned a lot over the past two days about mise en place, timing, and plating. It's hard to believe that a year ago I was a naive amateur cook about to immerse myself in the French culinary world. Thank you chefs at LCB Paris!
Bon appétit!
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