So...my friend Ken's birthday was on Sunday, but we (myself and a mutual friend) kind of threw him a bit of a dinner party on Saturday night....my first dinner party EVER....and it was quite an experience.
Firstly, the mutual friend - let's call her Lisa (it is, after all, her name) - is house-sitting for other friends (my, we are a friendly bunch, aren't we?)...so we were cooking in their kitchen. I got more than I bargained for there....it's one thing to cook in one's own kitchen where one knows where everything is...but cooking in a kitchen where you have no idea where things are kept, and then find that there are some basic kitchen tools not even present is another. So, for my first real sojourn into cooking, I did so without measuring cups or measuring spoons.
"So what?!", I hear some of you remarking. Yes, a great number of cooks don't bother with measuring implements...but I, at least at this stage of the game, am not at that point.
The good news is that in relying on visual measuring, and by taste, it turned out to be quite delicious. The two stars of the show were:
1. Rolled Asparagus appetizer - Steamed asparagus wrapped in smoked turkey, Havarti, and flat bread...baked in the oven until melty and crisp. I imagine this would also be good in a puffed pastry, or made with prosciutto.
2. Supremes de Volaille aux Champignons (Chicken breasts with mushrooms, port, and cream) - from Julia Child's Mastering the Art of French Cooking....I opted to use vermouth instead of port, as port wouldn't be something otherwise used in my house. This is a recipe that I am looking forward to trying again with proper measurements...it was astoundingly tasty, but I want to see what it tastes like with all proper ratios.
No pictures, I'm afraid....there was a camera, but everyone was too busy eating to take any pics!
Not sure what this coming weekend holds...excited at the possibilities!
Tuesday, April 27, 2010
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Tuesday, April 27, 2010
Saturday Night Was Lively!
So...my friend Ken's birthday was on Sunday, but we (myself and a mutual friend) kind of threw him a bit of a dinner party on Saturday night....my first dinner party EVER....and it was quite an experience.
Firstly, the mutual friend - let's call her Lisa (it is, after all, her name) - is house-sitting for other friends (my, we are a friendly bunch, aren't we?)...so we were cooking in their kitchen. I got more than I bargained for there....it's one thing to cook in one's own kitchen where one knows where everything is...but cooking in a kitchen where you have no idea where things are kept, and then find that there are some basic kitchen tools not even present is another. So, for my first real sojourn into cooking, I did so without measuring cups or measuring spoons.
"So what?!", I hear some of you remarking. Yes, a great number of cooks don't bother with measuring implements...but I, at least at this stage of the game, am not at that point.
The good news is that in relying on visual measuring, and by taste, it turned out to be quite delicious. The two stars of the show were:
1. Rolled Asparagus appetizer - Steamed asparagus wrapped in smoked turkey, Havarti, and flat bread...baked in the oven until melty and crisp. I imagine this would also be good in a puffed pastry, or made with prosciutto.
2. Supremes de Volaille aux Champignons (Chicken breasts with mushrooms, port, and cream) - from Julia Child's Mastering the Art of French Cooking....I opted to use vermouth instead of port, as port wouldn't be something otherwise used in my house. This is a recipe that I am looking forward to trying again with proper measurements...it was astoundingly tasty, but I want to see what it tastes like with all proper ratios.
No pictures, I'm afraid....there was a camera, but everyone was too busy eating to take any pics!
Not sure what this coming weekend holds...excited at the possibilities!
Firstly, the mutual friend - let's call her Lisa (it is, after all, her name) - is house-sitting for other friends (my, we are a friendly bunch, aren't we?)...so we were cooking in their kitchen. I got more than I bargained for there....it's one thing to cook in one's own kitchen where one knows where everything is...but cooking in a kitchen where you have no idea where things are kept, and then find that there are some basic kitchen tools not even present is another. So, for my first real sojourn into cooking, I did so without measuring cups or measuring spoons.
"So what?!", I hear some of you remarking. Yes, a great number of cooks don't bother with measuring implements...but I, at least at this stage of the game, am not at that point.
The good news is that in relying on visual measuring, and by taste, it turned out to be quite delicious. The two stars of the show were:
1. Rolled Asparagus appetizer - Steamed asparagus wrapped in smoked turkey, Havarti, and flat bread...baked in the oven until melty and crisp. I imagine this would also be good in a puffed pastry, or made with prosciutto.
2. Supremes de Volaille aux Champignons (Chicken breasts with mushrooms, port, and cream) - from Julia Child's Mastering the Art of French Cooking....I opted to use vermouth instead of port, as port wouldn't be something otherwise used in my house. This is a recipe that I am looking forward to trying again with proper measurements...it was astoundingly tasty, but I want to see what it tastes like with all proper ratios.
No pictures, I'm afraid....there was a camera, but everyone was too busy eating to take any pics!
Not sure what this coming weekend holds...excited at the possibilities!
2 comments on "Saturday Night Was Lively!"
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I have yet to attempt the Supremes de Volaille aux champignons....the vermouth would give that a nice bite after the creaminess of the mushrooms and cream...nice. I love her blender recipe for Hallandaise sausce...so yummy and impossible to screw up!!!
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It's too bad you didn't live here, Kim!! You could be a guest at one of my monthly dinner parties I'm planning....and I wouldn't have to make accommodations for you, as I know you'll eat red meat! :) It's just one more reason why you have to move back :)
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2 comments:
I have yet to attempt the Supremes de Volaille aux champignons....the vermouth would give that a nice bite after the creaminess of the mushrooms and cream...nice. I love her blender recipe for Hallandaise sausce...so yummy and impossible to screw up!!!
It's too bad you didn't live here, Kim!! You could be a guest at one of my monthly dinner parties I'm planning....and I wouldn't have to make accommodations for you, as I know you'll eat red meat! :) It's just one more reason why you have to move back :)
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