This is an interesting incident. One day, I chatted with my boss on cooking for friends and he asked if I'm interested to cook for his friend, who host private party regularly at her lovely vacation house. At first, I was a bit undecided since they're total strangers to me (after all, I'm an amateur only, not a pro). Well, after sharing my draft menu to his friends, they all got so excited and looking forward to it (this is out of my expectation but I do appreciate my boss's selling skills).
The gathering was set on end June. The 400 feet open kitchen is my ultimate dream~~~ Let's share what I've cooked
Asparagus with poached egg and lemon sabayon.
Creamy pumpkin soup. I followed Gordan Ramsay's recipe and the taste is great. One of the guests asked me to fry the pumpkin with white truffle oil and this will enhance the smell. I got to try next time~~~
Pan fried foie gras with caramelized apples. I cooked the sauce using apple cider with sugar, this is a great alternative to balsamic vinegar. One of the guests (who owns a restaurant) said he learnt new things from me (ohhh... I got real blushed...)
Bacon and mushroom quiche. Though making your own shortcrust pastry takes time and effort, it's totally worth cause the taste is so much better than the frozen one.
Blue mussels in white sauce
Mushroom risotto (can't believe I forgot to bring saffron there.....)
Lemon tart
Crepe suzette is skipped since everybody is full. I was busy cooking and didn't eat much. Then I realized I've spent 5 hours straight standing (legs really hurt). Luckily my effort is well appreciated and comment from fellow guests is great (a real relief indeed)~~~
The gathering was set on end June. The 400 feet open kitchen is my ultimate dream~~~ Let's share what I've cooked
Asparagus with poached egg and lemon sabayon.
Creamy pumpkin soup. I followed Gordan Ramsay's recipe and the taste is great. One of the guests asked me to fry the pumpkin with white truffle oil and this will enhance the smell. I got to try next time~~~
Pan fried foie gras with caramelized apples. I cooked the sauce using apple cider with sugar, this is a great alternative to balsamic vinegar. One of the guests (who owns a restaurant) said he learnt new things from me (ohhh... I got real blushed...)
Bacon and mushroom quiche. Though making your own shortcrust pastry takes time and effort, it's totally worth cause the taste is so much better than the frozen one.
Blue mussels in white sauce
Mushroom risotto (can't believe I forgot to bring saffron there.....)
Lemon tart
Crepe suzette is skipped since everybody is full. I was busy cooking and didn't eat much. Then I realized I've spent 5 hours straight standing (legs really hurt). Luckily my effort is well appreciated and comment from fellow guests is great (a real relief indeed)~~~
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