The quail eggs are poached and side aside until ready to serve.
Panna cotta are prepared a day ahead and refrigerated overnight.
Dinner with friends -3/19/2022
For a multi course dinner I have to start a few days ahead. I started prepping a few hours on Thursday and Friday, and on Saturday I pretty much cook the whole day starting around 7:00am and I will not be done until 5:00pm. Leaving me a few hours to shower and get ready to entertain.
Course 1: cauliflower panna cotta with caviar Bacon and egg and
|
The quail eggs are poached and side aside until ready to serve. |
Panna cotta are prepared a day ahead and refrigerated overnight. |
|
|
 |
Diego helping me scooping caviar on top of the panna Cotta.
Lining up all 14 plates for the 1st course.
Final presentation.
Course 2: Foie gras nigiri and Hamachi, ponzu ginger honey sauce
Lining all the plates for the 2nd course
Foie gras are pan seared....
|
Showing Diego how to plate the hamachi |
Foie gras is ready... |
|
|
|
Diego adding the ponzu ginger honey sauce on top of the hamachi and I am platting the nigiri with Foie Gras and brushing the sauce on top.
Final presentation
Course 4: Pan seared Foie Gras, blueberries, balsamic reduction sauce.
Tray of raw foie gras seasoned with salt and pepper.
The Foie gras is pan seared and Diego is platting it.
|
|
|
Adding the blueberries cooked in brown sugar and butter.
|
|
|
Adding the balsamic sauce
Adding a few Nasturtium leaves for decoration
Final presentation
Course 4: Butter poached lobster crostini, squid ink aioli, fresh herb and lobster bisque
|
The lobster tails are steeped in hot water and then the shell is removed and used to make the broth for the Lobster bisque. |
Filling the bisque into individual cups |
|
|
|
Bread is toasted and then a layer of squid ink aioli is spread on top.
|
|
|
Lobster tail is put on top of the bread and plenty of herbs are used for decoration and also for taste.
Final presentation.
Course 5: Crispy pork belly with bone sauce, onion soubise with sautéed mushrooms
|
The sauce is prepared ahead of time and all I need to do is to reheat it and taste it before serving. |
Spreading the onion soubise on each plate. |
Diego cutting the crispy pork belly into small portion
Adding the bone sauce on each plate.
Adding the sautéed mushrooms on top of the onion soubise.
Adding the crispy pork belly on top of the bone sauce.
|
|
|
Putting the finish touch on each plate...
Final presentation
Course 6: Rib eye steak, red wine sauce with ratatouille
|
|
|
The meat is pre-cooked at low heat in the oven and then when ready to serve it is grilled. Diego removing the bone while I watch him....
Ratatouille pot is reheated and ready to be served
I am ready to plate the ratatouille on each plate.
Final presentation
Course 7&8: Cherry clafouti with crème Anglaise and blueberries muffin cake
Blueberries muffin cake is reheated and ready to be served.
I have to plan ahead and put the clafouti in the oven 30 minutes before so it is ready by the time the last course is over.
Piping hot out of the oven.
|
|
|
I am platting both desserts.
Final presentation
Until the next meal!
Filed under: Dinner Parties
