Most memorable meal
I'm a contestant in a Seattle home cook "master chef" type event (see Kitchen Circus on Facebook) and am looking for inspiration. I have to be prepared to cook an appetizer, entree and dessert of four star restaurant quality. I know I can count on all the amazing wisdom on this site for help: what is the most memorable meal you've ever eaten?
Recommended by Food52
Wanted to let you know that they are getting ready to release the show -- go to "Kitchen Circus" on Facebook and you'll see some of the pre-release publicity (including trailers). My understanding is that the full season will be released in late July all at once (so those of us who like to watch everything at once -- rather than an episode a week -- can).
As a "teaser" here's a picture of the dessert I made the first evening that won that round.
@luvcookbooks - I'll take a look -- have to admit I haven't completely figured out the Pinterest thing, but am delighted to support if I can get beyond my techno-limits...
this is somewhat off topic but I am a semi finalist for a contest on Pinterest-- the Mobile Skillet app contest. My entry is the Concord GrapePie with Orange Zest and Walnuts, also here on Food 52. There are lots of interesting recipes in the contest, so if you are interested, take a look. If you like my recipe, you can repin it, like it, and/or comment on it.
2. braised asparagus with breaded poached egg on top (NYCIty)
3. slow braised pork belly on a bed of creamed peaches&cream corn with duck fat mashed yukon gold potato (Napa)
4. fresh warm zabaglione on a bed of fresh berries (my house)
- "Heart Beet Salad" = sliced pork heart, red beets, arugula, dried crickets and grubs for croutons, w/ choice of dill pickle vinaigrette or beet balsamic reduction for dressing
- Squid Ink Risotto with Shrimp, Yellow Bell Pepper, and Green Onion Oil
- "Make Your Own" Beef Tongue Tacos - served as a whole tongue (with tongs for pulling) with blue corn torillas, queso fresco, radishes, pickles, peppers, a homemade spice blend (in a shaker), NC style vinegar BBQ sauce, mint Greek yogurt, harissa honey, and god knows what else I found in my fridge
- Olive Oil Gelato (Batali's recipe from Otto - I considered it cheating a little to use a recipe but it was totally worth it), topped with black sea salt
- Take home gift: lollipops w/scorpions in them
It might have just been all the wine pairings but the dinner got rave reviews.
Best of luck with the competition! And let us know what you decide to make.
Day of the dinner, she was nagging me about "can't we go here, can't we go there?" The "theres" were all closed on that evening. I said, essentially, "knock it off because I've got this all worked out."
I picked her up at her friend's house and we stopped off at AOC for a bit of prosecco and some small bites. And then she decided we should check out Dog Gone down the street (there is no pleasing this girl). So we looked in and it was packed and incredibly loud. So I said, come on get in the car. She, "but I'm not dressed for a two star Michelin restaurant." Don't worry, this is LA.
Providence, impeccable service from start to finish. We ordered appetizers and as an amuse bouche we received these little parmigiano foams that were served almost like espresso. I have to figure out how to do that.
The only problem was that both of us wanted the same main course; the pasta alla chittarra with uni. Spectacularly good. Normally we trade bites, but we each went with our own. And then a lot of little things started coming out of the kitchen including a little birthday surprise.
At the end of the meal she said, "I'm glad we came here." Happy birthday to you.
- Scotch Salmon at The Ark restaurant in Long Beach, WA. My parents used to take us kids on a vacation every year that meant driving to this restaurant (from California) and eating one amazing meal.
- The Moroccan Bisteeya my parents made for Christmas one year, probably around 1998. I remember making it as much as eating it. It's quite an undertaking, but the mix of flavors with each layer is heavenly. This dish (and baklava) is the reason I'm working on gluten-free filo dough.
- A picnic lunch, made by my friend's mother, that we ate at Lago di Garda in northern Italy: cold risotto salad with bits of ham, mozzarella, artichoke hearts, peas, and olives; prosciutto di meloni for dessert.
Cardoon Raviolo in vegetable broth
Pike Quenelles in Sauce Nantua
Roast Pigeoneau (Pigeon!) with root vegetables
Pear Souffle with fresh Pear Coulis.
I can still taste that food as I write it down. Truly memorable.
On a trip to Italy, staying in Montalcino with good friends. We went to this little place and I am pretty sure someone's mama was manning the kitchen ... arugula with braesola, lemon, olive oil and shaved parmesan to start. Hand rolled gnochhi with butter and shaved truffles - the whole place smelled AMAZING. A side of eggplant parmesan made the Tuscan way (VERY similar to Nancy Jo's on this site but no cheese in the middle). A bottle of brunello. Panna cotta with honey and espresso at the end.
And all of that was just what I had ...
Keep the ideas coming!
We had heat in the form of a wood fireplace, and a couple of the neighbors came over to stay and sleep in the fireplace room. And a freezer with a rapidly defrosting whole chicken.
(the other stuff was used in stews on day 2--at day 5 the chicken was deployed--it was outside in 34 temps tho). We where sick of stew at that point.
That chicken was rubbed with lemon juice, garlic, rosemary, and stuffed with onions..and skewered on these nifty 1/2 wide middle eastern swords (okay, cheap sheat metal). Propped up on the side of the oak, hickey fireplace and very slow roasted and turned occasionally. We also threw in some flat bricks in the coals and used a moter and pestle to take turns pounding some canned chickpeas, thahini, olive oil, garlic, into a rough hummus.
And made some balls of dough to bake flat bread on the flat hot fireplace bricks--the charcoal bits on that made it even more rustic and yummy. (of course being really hungry and land locked helped on that too---along with 3 bottles of rum, and 3 bottles of vodka and reading Jame Joyce out-loud. Which is best enjoyed very drunk).
It was all caveman 'hands' food..and Sooo good.
Good luck with the competition!
Congratulations, and please let us know what you prepare and what the results are!
I really like Grilled Halibut (no skin) with a Chimichurri sauce..for main course. You could use that a departure point. With extra plating ideas---maybe on a pool of seasoned polenta with good benton ham matchstick cut and fried, and mushrooms on top of the Chimichurri sauce.
-pork belly with miso butterscotch sauce
-chocolate cake with candied mushrooms
-ants on a log-celery sorbet, Pb powder, raisin foam
Blue Hill at Stone Barnes
-roasted bone marrow and blood crumble
-fresh cows milk ricotta and the most amazing bread--milk has to be unpasteurized for best ricotta
- lamb 'steak' (transglutsminase)- with pistachio polenta
-parfait- pistachio, blueberry, mint, chocolate
-mushroom pate en croute, speck, quail egg
Friend's mexican grandma
-toast, ham, egg, fried cheese, best salsa verde ever
-bobby flay flavor profile with mad mex heavy cream technique so you get spoon bread texture
-blackberry souffle with blackberry crime anglsise poured over table side
Baltimore candy bar and red velvet
-by Chris ford at wit & wisdom/pabu
Dangerously delicious pie
-basically a turtle inside of a pie crust... Caramel pastry cream, pecans, chocolate ganache
Rl42--oatmeal raisin ice cream