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
- 2 cups + 3 tbsp bread flour
- 1/2 cup water
- 1/2 cup cold milk
- 1 large egg + 1 large egg for egg wash
- 1 instant yeast packet
- 2 tbsp sugar
- 1 1/2 tsp salt
- 3 tbsp softened unsalted butter + 1 tbsp for greasing the pan.
- Whisk 3 tbsp flour into the water.
- Microwave, whisking every 10s, until pudding-like, 20-60s in total.
- Whisk milk, egg, and flour paste in a stand mixer until smooth.
- Add yeast and remaining flour and knead with a dough hook until no dry flour remains (2 mins).
- Cover with plastic wrap and let rest for 15 mins.
- Add sugar and salt and knead on low speed for 5 mins.
- Add softened butter 1 tbsp at a time into the running mixer over the course of 2 additional minutes of kneading.
- Increase speed to medium and knead an additional 5 mins.
- Cover with plastic wrap and let dough rise until doubled in size, 1-1.5 hrs.
- Grease a loaf pan with the last bit of butter.
- Press and stretch dough into a 27” x 3” rectangle, then cut into 3 9” strips.
- Roll each strip into cylinders, pulling very taught while rolling.
- Cover and let rise until loaf is a 1/2” above the lip of the pan, about 30-60 mins.
- Beat the egg and use it as an egg wash over the exposed surface.
- Bake at 375 °F for 30-35 mins until center of loaf registers 205-210 °F and exterior is golden and shiny.
- 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.
Using the shokupan from above
- 2 1/2” slices of bread
- 2 slices of cheddar
- 3 tbsp softened unsalted butter
- Make grilled cheese. Go low and slow to ensure the cheese melts. Use a lid to steam the bread if necessary.
From Binging With Babish
4 small servings
- 1 bag of frozen sweet corn
- 1/2 onion, finely diced
- 2 tbsp butter
- 1 cup chicken stock
- dash of paprika
- dash of cumin
- dash of cayenne
- 5 tbsp cream (optional)
- white pepper to taste
- chili oil to taste
- Sautee the onion in butter until translucent.
- Add the corn, chicken stock, and spices, plus just enough water to cover the ingredients, and simmer for about 15 minutes.
- Blend, adding cream if desired, and season to taste with salt and white pepper.
- Serve garnished with chili oil, if desired.
Squid ink pasta with shrimp, scallops, lemon, and parsley
- 1 lbs cuttlefish ink spaccatelli
- 3/4 lbs bay scallops
- 3/4 lbs peeled & deveined shrimp
- 3 tbsp olive oil
- 3 tbsp butter
- 3-5 cloves garlic, minced
- 1 lemon
- 1 cup chopped parsley
- Cook pasta according to box instructions, making sure to salt the water.
- Sautee the scallops and shrimp in the olive oil and butter.
- In the last minute of sauteeing, add the minced garlic
- Strain the pasta and mix together the pasta, scallops, shrimp, cooking juices from the seafood, lemon, and 3/4 cup of the parsley.
- 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:
- 50g sugar
- 50g butter
- 1 1/2 cups orange juice
- 40 mL Grand Marnier
For the crepes:
- 20g melted butter
- 2 tsp vanilla extract
- 100g flour
- 2 eggs
- 240g milk
- 5 tbsp butter, for the pan
- 1/2 orange, supremed
- 150g whipping cream
- 30g sugar
- 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.
- Turn the burner off, then add Grand Marnier and ignite with a torch to flambe. Make sure to invite guests over for the show!
- Mix together crepe ingredients in a large bowl, then strain to remove lumps and transfer batter to another bowl.
- 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.
- Briefly soak finished crepe in glaze before folding in quarters and leaving in the pan with the glaze (heat still on).
- 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.
- Drizzle any remaining glaze on top, along with supremed orange slices.
- Whip cream and sugar to soft peaks, and top each serving with a healthy dollop.