Preparation - Day Before
Day one's cooking with the chicken sauce, greens ready for parboiling, and chocolate tempering station all in view.
Roasting meats and vegetables for my stock
I used my new pressure cooker to make stock for the first time
It was great. Only took an hour when it normally can take 6 hours or more!
The only step-by-step thing I got photo documented - The Stuffed Beef Tenderloin Prep
I cut a pocket in the tenderloins. The stuffing is Goose Liver Mousse with Duxelles (fine chopped mushrooms sauteed with shallots)
Once stuffed I wrapped the tenderloins in bacon and tied with string.
This is wrapped for storage. Made this the day ahead.
Preparation the Day of the Event
Table set
All our notes of what goes in which dish so we don't miss anything and our timing list (which got totally screwed up almost from the start)
Glassware ready to go
All the components for three of the courses ready for finish cooking
The Menu
Asian Crackers for our Aperitif
A Couple of Perfunctory Pictures of Finished Plates
Our first course of pate and gravlax
The Beef Tenderloin with potatoes, greens and sauce
The food turned out pretty damn good if I must say so myself. Wife's granita was over the top even by her standards.
3 comments:
You put a lot of thought and effort into this meal. I'm sure the lucky guests were thoroughly impressed with your culinary skills!
What a wonderful dinner you had for your guests! Thanks for taking the time to get some pictures of a job well done! Bravo!!
sounds like it was a big hit. I don't even like beef and the beef sounded good.
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