After a lovely summer in Geneva that was sadly marred by my lack of a oven or most kitchen basics, I jumped right back on the horse last night. I should explain, I finished my WHO-internship last week and am currently in Hamburg before heading to London tomorrow! I'm incredibly excited to start my Master's (in Political Science/European Studies, if anyone's interested), but I am more excited about my new apartment, smack in the middle of Camden Town! You're all invited to come and stay and visit, and I promise I will make you lovely food. Mmmmh, food. Back to the food.
So last night we had a full table, nine people. There's an industry exhibition going on in Hamburg at the moment, so my Father invited a bunch of his engineering/business friends. Naturally, I decided to go overboard and cook a five-course meal. It's so nice when someone else pays for ingredients! And this time, I put my mother in charge of taking pictures, so there's a photographic record for once! Well, except for the potatoes, which were literally gone before we could snap them, but I prefer to see this as a triumph of my cooking skills. Voila, a meal, Gitte-style.
Amuse-Bouche: Foie Gras with Apricot Compotte
I got the idea for this from Phil's mom, who served it crackerless on these great silver spoons whose handles curved around so they could stand on their own. My mother was pissy that I bought foie gras, one small tin of which cost more than pork tenderloin for nine. But, BUT! I was very frugal at the supermarket and figured I could splurge.. and it was so good!Fish Course: Rum-Roasted Shrimp, Mango and Pineapple
I did a bad, bad thing. I got this recipe from the cookbook that my mother is giving Majken and Cam for their wedding (congrats, you crazy kids!). I was so paranoid that I'd splash the book (which Mum brought over from Canada) that I ended up memorizing the page number as well as most of the directions. The rum-lime glaze was lovely, but I think I'll marinade the stuff in it as well next time to hold on to the flavour.Soup Course: Carrot Hokkaido Pumpkin Curry Soup
Aaaaah, Pioneer Woman. How do I love thee? Yet another one of Ree's amazing recipes. She cleaarly has a knack for soups as the other one I've made (Sherried Tomato) is dynamite as well. This is actually supposed to be made with summer squash, but all the supermarket had was Hokkaido pumpkins. A bitch to chop, I'll tell ya! I think I prefer the squash; the pumpkins were good but the resulting soup was a little denser and darker because of it, more of a main than a starter.Main: Pork Tenderloin on Plum and Apple Compotte with Roasted Garlic Potatoes
Thank god the potato recipe is from Ree, or I wouldn't have has a stand-in shot. They were so good! A little more roasted than in the picture, but in a flavourful way. The meat was great too - I luurve cooking with fruit. The recipe book informs me that the dish is Danish, so I guess my enthusiasm is understandable. I was so pleased this turned out well - and six guests had seconds! After three courses preceding! High five!Selection of Cheeses
You can see these are already half-eaten; I apologize for my inability to stop and think before eating. I can't help it. Also, I drunkenly threw away the list with the cheese names and so can't give you an exact rundown of what all this was. Clockwise from top right: a Rochebaron, which melted immediately. Some form of Brie that had this amazing truffle cream stuff in the middle. Pecorino Tartufo, which means marbled with truffles (yes, I like truffles. Shut up). Some type of hard cheese called Herzchachhmumblemumble, and a Blue Stilton. Additionally, I decorated the platter with swirls of walnuts and cranberries - totally wrecked by now, of course.I should also tell you that while cleaning up this morning, I did a bottle count. We went throught nine bottles last night, with seven people drinking. Ooopsies.
That's all for now, I hope you enjoyed the pictures! Let me know if any of the recipes appeal to you, I'd be very happy to share them. And please please call me if you're passing by London so I can have an excuse to cook again! Maybe not with foie gras and truffles, though. Unless you're paying. Hey! I'm a starving student!
Cheers,
Gitte
