or Connect
New Posts  All Forums:Forum Nav:

planning menu

post #1 of 7
Thread Starter 
Lemon Aioli
White truffle oil
Russet potatoes
Fresh cod......

Anyone have a thought, using the pantry as well.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 7
Last night I made some roasties, as I call them. Russet potato, large dice, generously drizzled with oil and put into an iron skillet, baking dish or whatever then stuck into a hot ( 425 - 450 F ) oven for maybe half an hour, stirred around a bit every 10 minutes or so. They would be a nice crispy counterpart to soft textured poached cod.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #3 of 7
Thread Starter 
Teamfat,

Thank you for responing to me. Un gros merci.

This potato dish sounds wonderful. I should have mentionned it was for 60 plates.

The ingredients (my post) are for 60 clients , I have an idea of what to make, I just thought that maybe someone could interject a new approach for this amount of people. The clients are expecting haute french cuisine, for this I must be sure they like it alot. Cod was the choice as one of my suppliers received a shipment , fresh, it must be served today.

I plan on doing something with the cod tongues.....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 7
Roasted potatoes tossed with the white truffle oil after they have come out of the oven, bake the cod with a layer of the Lemon Aioli over the top to form a "crust" and then broil to give it some color to finish.

Maybe even a roasted potato salad with the lemon aioli to bind it all togehter and then simply salt and pepper the Cod and sautee. Finish the dish with a drizzle of the oil to accompany/garnish the plate.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #5 of 7
Thread Starter 
Tis will be the order of the day !


Any other responses will go in the special book ......

Merci Chef.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 7
Truffles and potatoes:

Truffles were born to be the star. Even in truffle oil, it's better to use them in a way where they can stand out rather than force them to be a team player. Truffle oil, almost always works best with something simple. Make a warm potato salad with plenty of herbs and the truffle oil.

A similar idea, but one that gets the health food in, is to make a composed salad of some green vegetable -- such as runner beans -- and the potatoes. Otherwise, you're on your own when it comes to inserting the roughage.

Serve the potato bean salad immediately before the fish. You could do the same with the straight potato salad, or serve it on a side plate along with some sort of separately prepared, wilted greens. A soup plate and side plate is a little weird, but that's what I'd do.

Alternatively, prepare either latke or "Swedish" style potato pancakes with the russets (which make excellent pancakes). Latkes use grated potatoes, and Swedish style use ground. Latkes use less flour than "Swedish" style. And when I say Swedish I don't really mean Swedish -- just generic western, northern European. Mound a tartare of smoked salmon dressed with truffle oil and capers. Serve as appetizers. Note: Potato pancakes are no good unless they're straight out of the pan. To serve sixty, even staggering service a little, you'll have to keep four 12" pans going at once. You can't do it without help. At least I can't.

Serve with "frozen" aquavit or vodka.

For the fish:

Roast the cod. Separately prepare a rough and ready sort of boullibaise; don't knock yourself out, it's only a sauce. Include in it some fennel and/or Pernod. Separately steam some shellfish -- edit heavily, not too many species -- only whatever is the most attractive and best available. Prawns and clams would be very good.

Strain the broth into soup plates, and plate the cod on top of the broth. Make sure there's enough broth to sop up later; but not so much that the dish appears to be a soup. Garnish with the steamed shellfish. Nappe the cod with the aioli, and/or pass the aioli so the guests may serve (or add to) themselves.

Whether or not you serve the potato salad with the cod, bread is very important with your "deconstructed soup." Either simple, sour and/or pain de campagne baguettes. A dozen baguettes should do it. Serve them whole, by laying them on the table where the guests may reach and break them. Let the crumbs and bits of crust fall where they may.

BDL
post #7 of 7
Thread Starter 
Chef BDL,


Un gros merci.

Today is a very busy day. I managed to serve half of that menu. I did not have enough time to organize the menu......I did my potato like Chefhow said giving the time slot left to me and added a salad.

I made the decontructed soup..................the baguettes saved the day with the aioli.

Thank goodness I made the aioli early this morning, clients kept asking for more.

Dessert was light: parfait glass with blueberries , raspberries, blackberries topped of with maple syrup and wafers of coconut and chocolate, sounds funny but they all loved it.
Today I had clients asking for red wine ? Red wine.....
It must be the rain.......

This turned out to be a great luncheon.....

Thank you,



Du fond de mon coeur

Merci
Pernod for the client ? today for me
Cooks drink ? I took a shot of pernod with a coffee bean !
"Keepsake"

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking