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Category Archives: Dinner Party

Cooking Light’s Amazing One-Hour Dinner Party

Kat is back in the kitchen. In case you hadn’t noticed, I’ve been MIA is in the blogosphere for a while. I’ll get into the reasons why on another post but suffice it to say, I’m back.

What prompted my return to the kitchen (actually it was my friend Vickie’s kitchen) was her request that I assist with a birthday dinner for our friend Brigitte (of the Kahlua making).

As it happens, last year I picked up an issue of Cooking Light magazine in the check out line after the cover story, Amazing One-Hour Dinner Party, caught my eye. I love dinner parties, especially when there are themes involved. My first ever elegent dinner party took two days of cooking so I wasn’t about to pass up a menu that could be ready in one hour. The timing of this dinner couldn’t really be more appropriate in case any of my readers are trolling the net for last minute ways to impress their Valentine.

The dinner went off perfectly and was fairly amazing, if I do say so myself. Vickie and I had everything for the salad, main course and dessert prepped and ready to go according to the directions in the article. The only one change we made was roasting the potatoes before putting the tenderloin in the oven. Otherwise, unless you have two ovens, I don’t see how both the potatoes and roast were going to cook in one hour. For the record, we roasted fresh red potato wedges on 450° for 15 minutes. We covered them to keep them warm and then popped them back in the oven when the roast was resting.

Another change we would make in the future would be to add a small amount of sugar to the whipped cream. We opted to follow the directions because of the agave nectar that the fruit was marinaded in. In hind sight, one-half to one teaspoon of sugar would be a nice addition.

There were a few things that surprised me:

  1. There was no shopping list in the magazine. I created one here.
  2. Two pounds of beef tenderloin didn’t seem like it would be enough to feed 8 people. Vickie got a 4 pound roast. We fed six ladies and there was plenty left over so maybe I was wrong.
  3. The potatoes call for the addition of truffle oil. At $16.99 a bottle, I now know why I’ve never cooked with it before. I did purchase a bottle from a local olive oil producer for this dinner. Based on the cost, rest assured I will find all kinds of new ways to use truffle oil. In the end, though, I didn’t feel like the flavor profile delivered $16.99 worth of value to the potatoes. Perhaps I’m just a heathen, who knows?

I haven’t blogged about wine tasting here but I am an avid wino…hence the number of bottles I brought for the party. It seems like overkill but at the end of the night, they were all gone. I may have splurged a bit on the number of bottles but cost-wise this dinner came in at about what I would have spent had I taken the birthday girl out for a nice dinner.

My wine budget is typically in the range of $10 to $15 a bottle. Here is what I brought to match up with the courses:

Champagne toast: Titziano Italian Prosecco $10.99 with raspberries dropped in the glass.

Champagne cocktail: We substituted vodka for the gin at the birthday girl’s request. I found a lovely bottle of Dr. Loosen Sparkling Riesling for $12.99 and used this as the base.

Salad course: Kung Fu Girl Riesling. This was one of the specific wines suggested for the menu. I was able to find it at AJs for $12.99. It was crisp for a Riesling but balanced well with the flavors of the salad.

Main course: The Pinot Project Pinot Noir. For $14.99 this is a great medium bodied/soft tannin red that paired well with the red meat.

Dessert: Kendall Jackson Vintners Reserve Riesling ($8.99). Sweeter wines pair well with sweet desserts. This Riesling is a little softer than the Kung Fu girl and matched well with the berries and cream.

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Kat’s Fantasy Elegant New Year’s Eve Dinner

individual beef wellington

Individual Beef Wellington

Alas, there will be no New Year’s Eve dinner for me this year. Things have been quiet in Kat’s kitchen, mainly because I’m still battling a cold and then have had a headache for four days on top of it. When I’m not feeling good I lose the desire to eat anything good for me (except, maybe soup) and gravitate to Christmas cookies and microwave popcorn. This may be a portent of things to come; I’ve heard that the sweet and salty taste buds are the last to go and that’s why elderly folk prefer sweet and salty food. It’s not a pretty thought, sigh!

Back to blogging and the dinner I wish I was cooking…actually I did cook this dinner a few years ago and it was then the culinary highlight of my cooking experience. As background, I joined a local group called Table for Six. The moderator cooked a five course meal for herself and five carefully chosen guests…but she only did this four times a year. I was blown away by the experience and offered to cook a dinner the following month. I’m flattered to say that this was the only time that her group dined outside her home. I still feel all warm and gushy when I think about it. However, after hosting a six course meal I can see why she only did this four times a year. I cooked all six courses from scratch and spent two full days in the kitchen. As a matter of fact, I was still whisking the gravy as the guests were pulling up. I also had to purchase and borrow extra dishes so that I could individually plate each course. Oh, but what a night!

In actuality if I were going to do it again, I would change a few things. Even though I spent weeks researching the perfect pairings, I’ve expanded my culinary repertoire so a few changes might be in order.

Champagne cocktail – I chose a dry champage which, ironically, tends to be slightly sweeter that Brut or Extra Brut. I dropped a raspberry in the bottom of each class for color instead of the lemon wedge.

Appetizer – Shrimp ceviche (served in martini glasses)

Soup – Cream of broccoli soup (served in Grandma’s crystal fruit cocktail bowls)

Salad – Tossed salad with artichoke-Parmesan crostini (served on salad plates)

Main course – Individual Beef Wellingtons, garlic mashed potatoes with green beans amandine to which I added a small amount of diced pimento for Christmas color (served on dinner plates) garnished with fresh rosemary sprigs

Dessert – Chocolate Cavity Maker cake with mint-infused whipped cream (served on dessert plates) garnished with fresh raspberry and mint leaves

Coffee with homemade Bailey’s Irish Cream and port. I had never been a huge fan of port until I had it alongside the coffee and chocolate cake.

It was a great night. Even though I won’t be cooking this year I enjoy reminiscing. Don’t feel too sorry for me though. I am going out tonight with friends where someone else will be serving me.

I hope your New Year’s Eve is filled with good food and good friends.

Cheers!

Kat

 

 

 

 

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Mini Beef Wellingtons – Gordon Ramsay would be proud

individual beef wellington

Individual Beef Wellington

One of my most memorable meals included making individual Beef Wellingtons for a Table For Six dinner at my house. Beef Wellington is intimidating to make. I actually tested the recipe on my sister (with less expensive sirloin instead of fillet…sorry, sis); we made two different versions to see which we liked best.

The whole experience was made slightly less scary after watching one of the many online videos of Gordon Ramsay going though the process.

Whilst researching and shopping I decided on baby bellas for the mushrooms. After a spirited discussion with two stores clerks and two customers at the deli at Fry’s on the merits/differences between Parma ham and prosciutto, followed by online verification after my test run, it turns out prosciutto *is* the most well-known variety of Parma ham. So, when you’re shopping cut to the chase and just ask for prosciutto.

As for the mustard, Beef Wellington (and Gordon Ramsay) are English so I’m sure an English mustard would have been more appropriate. However, I lived in New Orleans and love all things Cajun so I used Zatarans Creole Mustard. Take that!

With that said, here is my adaptation of a recipe I found for Mini Wellingtons.

Ingredients:

  • 6 6 oz one inch thick beef tenderloin (I had mine custom cut at Fry’s)
  • Salt and pepper
  • 1 pound mushrooms
  • 6 thin slices of prosciutto (not sliced  too thin or they’ll fall apart)
  • Spicy mustard
  • Two packages frozen puff pastry
  • 2 egg yolks, beaten

I basically followed the directions set out by Gordon Ramsey and Elise on SimpleRecipes.com. Rather than re-type them all here you should check out the link above. Cooking times will need to be adjusted.

I did garnish my mini Wellingtons with some of the extra dough using a small cookie cutter. The picture attached is actually one of the six I made for dinner that night fresh out of the oven.

 
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Posted by on January 18, 2011 in Dinner Party, Holiday

 

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