Thursday, November 24, 2011

Chloe Likes To Feast

Ok, so you've already had a Chloe Likes To Eat this week, but this is slightly different. And some of this will probably show up in a Chloe Likes To Eat with a bit more explanation. But for now, I thought I'd take you through a 5 course dinner we (and by we, I mean my dad cooked, and the rest of us ate...) put together for a couple of people last week.

We do NOT eat like this all the time. Promise.

Course 1
Mushroom Veloutte- Mushroom soup with a white truffle foam. Just an espresso cup full to kick the food off.

Course 2
Antipasti- Clockwise from Top- Salami, Iberico Ham, Melon, Olives and Semi Curado cheese marinated in lemon, olive oil and garlic, Gorgonzola cheese, Spanish Anchovie, Carpaccio Beetroot topped with rocket

Course 3- Pasta. Orcietti pasta with homemade pesto, topped with fresh basil. A small portion served in a small cereal bowl.

Course 4- Main Course. Clockwise from top- Spiedini (ground chicken and turkey, garlic and herbs pan fried in breadcrumbs), roasted tomatoes, Panelli (deep fried chickpea fritters), Courgette spaghetti

Course 5- Dessert. Lemon mousse with a framboise soaked raspberry, topped with toasted almond.

Chocolate Tart and (home-made) vanilla ice cream.

It looks like a lot of food, and really it probably is, but it was eaten over 2.5 hours and we keep a tight control on portions. People often say about restaurants that serve multiple courses "but the portions were tiny". The idea is small portions so you can get through 5-8 courses without feeling ill at the end and that each course packs a punch of flavour rather than fills you to the brim. This meal is much like that. The pasta was probably a handful each, but it was all about the flavour and with 2 more courses (inc the main) to follow, I wouldn't want a full plateful.

For me, food like this is all about the company as well. My parents, 2 guests and I shared this evening and the food was great, the flavours provided a talking point for our guests, who were learning exactly what we know and what we do when it comes to food, and I don't think I've laughed around a dinner table as much for a very long time. I came away at the end of the evening comfortably fed, a myriad of flavours making themselves known and having thoroughly an evening of good food, good wine and great company.

To me, this is entertainment. 
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