I invited a couple of forgiving friends over and decided to attempt this feat. Now you may recall that I came to culinary school with a great love and passion for restaurants, food and the culinary arts, not cooking. I have never been an active home cook and no offense to my mother and grandmother, did not come from a home where cooking was a pleasure. Cooking always seemed like a chore in my childhood home. But throughout culinary school I have been determined to swing that pendulum and learn to love the process of cooking as much as I love the eating.
What I'm calling 'the grand experiment' (hopefully we'll graduate to 'dinner party' in the near future) began this past Thursday when I picked the menu. From there, a trip to the restaurant supply store, a detailed shopping list and a step-by-step prep list we're created. This was a complex undertaking, requiring a lot of thought. Should I brunoise the carrots in the morning or while the soufflé was in the oven? Should I infuse the milk while the chicken was resting or while I dress the salad? Should I start drinking copious amounts of wine before the guests arrive or after?* 
Now that the evening has come and gone, I can honestly say that it was a huge success! We began with a spinach salad with creamy mustard vinaigrette accompanied by brunoise carrots and best-of-the-season cherry tomatoes. Immediately followed by sauteed Chicken with a mushroom and shallot white wine and demi-glace sauce accompanied by goat cheese souffles. For dessert we had meringue 'floating islands' surrounded by creme anglaise and berries. In the end it wasn't all the positive feedback that my friends and husband rained upon me, or the oohs-and-ahhs as they ate, or even the fact that everyone cleaned their plates down to the last bite that made me sure it was a success...it was that after the evening was finished and we were all glowing and full, my friends turned to me and with completely genuine looks in their eyes said, "you made it look so easy and fun." It was in that off-the-cuff bit of feedback that it occurred to me...maybe I've transitioned from a person who loves to eat to a person who loves the entire food related process. I just hope that'll be on the exam. *My mother would like me to note that in the end I opted not to drink any wine during The Grand Experiment.
As usual, Amy is being too humble. This meal as A-M-A-Z-I-N-G.
ReplyDeleteThe delicate soufflé followed by the delicate, but satisfyingly rich meringue and anglaise desert won't be forgotten by us lucky guests who were there to see the incredibly beginnings of such a talented presence in the kitchen.
While the end dishes came out beautifully, observing the process gave me a true appreciation of what skills and knowledge were acquired in the early stages of culinary school. Not a moment of panic, not a single groan of frustration or sigh of defeat. This was someone in control the entire time. And most impressive was your ability to hold a thoughtful conversation throughout.
Your kitchen is not only a place to prepare amazing meals for friends and family, but also a place where friends and family feel welcome - never in the way.