Dinner Party Menu #1

Below are three recipes I cooked for a dinner party. See Dinner Party Philosophy for some thoughts on the design of the menu along with other menus I’ve designed and cooked in the past.



From Bread Illustrated

Makes 1 loaf



  1. Whisk 3 tbsp flour into the water.
  2. Microwave, whisking every 10s, until pudding-like, 20-60s in total.
  3. Whisk milk, egg, and flour paste in a stand mixer until smooth.
  4. Add yeast and remaining flour and knead with a dough hook until no dry flour remains (2 mins).
  5. Cover with plastic wrap and let rest for 15 mins.
  6. Add sugar and salt and knead on low speed for 5 mins.
  7. Add softened butter 1 tbsp at a time into the running mixer over the course of 2 additional minutes of kneading.
  8. Increase speed to medium and knead an additional 5 mins.
  9. Cover with plastic wrap and let dough rise until doubled in size, 1-1.5 hrs.
  10. Grease a loaf pan with the last bit of butter.
  11. Press and stretch dough into a 27” x 3” rectangle, then cut into 3 9” strips.
  12. Roll each strip into cylinders, pulling very taught while rolling.
  13. Cover and let rise until loaf is a 1/2” above the lip of the pan, about 30-60 mins.
  14. Beat the egg and use it as an egg wash over the exposed surface.
  15. Bake at 375 °F for 30-35 mins until center of loaf registers 205-210 °F and exterior is golden and shiny.
  16. Let the loaf cool in the pan for 15 mins, then brush with melted butter and transfer to a wire rack, cooling for at least 3 hrs before slicing.

Grilled cheese

Using the shokupan from above



  1. Make grilled cheese. Go low and slow to ensure the cheese melts. Use a lid to steam the bread if necessary.

Elote soup

From Binging With Babish

4 small servings



  1. Sautee the onion in butter until translucent.
  2. Add the corn, chicken stock, and spices, plus just enough water to cover the ingredients, and simmer for about 15 minutes.
  3. Blend, adding cream if desired, and season to taste with salt and white pepper.
  4. Serve garnished with chili oil, if desired.


Squid ink pasta with shrimp, scallops, lemon, and parsley

8 servings



  1. Cook pasta according to box instructions, making sure to salt the water.
  2. Sautee the scallops and shrimp in the olive oil and butter.
  3. In the last minute of sauteeing, add the minced garlic
  4. Strain the pasta and mix together the pasta, scallops, shrimp, cooking juices from the seafood, lemon, and 3/4 cup of the parsley.
  5. Serve, garnishing with the remaining 1/4 cup of parsley.


Crepes Suzette with whipped cream

From Jun’s Kitchen

4 servings; 4-6 crepes


For the glaze:

For the crepes:



  1. In a wide skillet, prepare the glaze by combining sugar, butter, and orange juice, and simmer on medium until it reaches the consistency of good maple syrup.
  2. Turn the burner off, then add Grand Marnier and ignite with a torch to flambe. Make sure to invite guests over for the show!
  3. Mix together crepe ingredients in a large bowl, then strain to remove lumps and transfer batter to another bowl.
  4. Over medium-low, melt 1 tbsp of butter until foaming, then portion ~1/4 cup of batter into the pan, flipping when bubbles start to appear on top and the bottom is lightly browned.
  5. Briefly soak finished crepe in glaze before folding in quarters and leaving in the pan with the glaze (heat still on).
  6. Repeat steps 4 and 5 until all batter has been used. As the pan becomes too full, transfer crepes to a plate to serve, lining them up on top of each other with the point of the quarter-circle pointing in the same direction.
  7. Drizzle any remaining glaze on top, along with supremed orange slices.
  8. Whip cream and sugar to soft peaks, and top each serving with a healthy dollop.
Tags: #recipes