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Dec. 31st, 2007 04:49 pmSo, each year I do a Christmas dinner for family and guests that usually revolve around a theme. "Red and Green" was a theme one year with an entree of pistachio-crusted buffalo. "Wrapped" foods was another year, with the salad course completely contained in two endive leaves tied with a blanched leek strip. That sort of thing.
This last year, I've really become serious with my cooking, learning a lot of technique and history instead of kinda whipping things together. So, I tried to go a little more in-depth in my food this year. However, I was cooking for a dozen, and I picked a theme that was a little more "architectural" in my plating. Plating is still my weakness, and arranging something like 48 plates and bowls of food on Christmas Eve didn't exactly improve my technique. The food tasted pretty good for all the juggling of timing I had to do, and I now fully understand why sous-chefs and multi-burner, multi-oven kitchens are necessary for meals of more than a handful of guests.
Anyway, on to the theme, and pics of the meal, along with some prep and a lot of explanation:
( Read more... )
This last year, I've really become serious with my cooking, learning a lot of technique and history instead of kinda whipping things together. So, I tried to go a little more in-depth in my food this year. However, I was cooking for a dozen, and I picked a theme that was a little more "architectural" in my plating. Plating is still my weakness, and arranging something like 48 plates and bowls of food on Christmas Eve didn't exactly improve my technique. The food tasted pretty good for all the juggling of timing I had to do, and I now fully understand why sous-chefs and multi-burner, multi-oven kitchens are necessary for meals of more than a handful of guests.
Anyway, on to the theme, and pics of the meal, along with some prep and a lot of explanation:
( Read more... )
