Dinner Party

16 Nov

Last night I played chef for 2 of my favorite clients. They asked me to go with them to a friend’s house to make dinner. I didn’t have much time to plan, so I kept the menu simple. A classic combination of French and my own personal flare. I love making things that are fresh and flavorful, but not overcomplicated. Here’s the menu:

Cheese Course
Le Coutances and Foi Epi with apples and French bread

Appetizer
French Onion Soup

Dinner
Honey Mustard Roasted Pork Tenderloin with Ratatouille and Creamy Polenta

Dessert
Classic lemon crepes with ginger cream

I wanted to start with French Onion simply because it’s classic, and easily turned vegetarian. With one client being vegetarian, I wanted to make something that wouldn’t make her feel like she was having a different meal than everyone else. French Onion Soup is typically made with beef stock and is not veggie friendly, but my version is. I substitute mushroom and vegetable stock to maintain the intensity of flavor that French onion usually has. By adding dijon mustard instead of worchestershire sauce you get a delightful bright flavor without the extra saltiness that worchestershire sauce can sometimes bring to the party. Top the whole thing with buttery nutty guyere cheese and this is one flavorful vegetarian version of French Onion soup.

Dinner needed to have the same intensity of flavor that also had a fulfilling flavor in a vegetarian version. The polenta and ratatouille made a satisfying main course for my vegetarian client, and adding pork tenderloin medallions to the other dishes, made for a well rounded meal. I served the pork with a honey mustard sauce that was equal parts whole grain dijon mustard and clover honey. I cooked the pork to a perfect medium and then added the sauce sparingly. The pork was so perfectly cooked, I didn’t want to mask the flavor or the color of the meat.

The flavor that tied all the dishes together was thyme. Thyme in the soup and thyme in the ratatouille pulled both courses together. Someone once told me that repeated an ingredient in 2 courses was repetitive, and repeating them in 3 was a theme. But, I think that the thyme was so subtle that it didn’t come off as the same thing.

Dessert was very simple. Hand whipped cream with a 1/2 teaspoon of freshly grated ginger, 1 teaspoon vanilla, a pinch of cinnamon, and 2/3 cup of powdered sugar. The cream was rich, but still light and refreshing. It was served on top of the lemon crepes. The crepes were made with a basic sweet crepe recipe and filled with a combination of lemon zest, lemon juice and sugar. The combination of lemon and ginger was a refreshing way to finish a meal of hearty flavors.

It was a great night. I had a lot of fun cooking and chatting with my clients. I hope to do it again soon.

Always thinking of the next meal.

-Katie

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