Trying to catch everyone up on my recent activities, in November I celebrated my birthday by cooking a dinner for some of my friends. One friend had recently remodeled his condo and was itching to have a dinner party to show off the new open-format kitchen. Never shy about messing up, err… cooking in someone else’s kitchen, I accepted his offer and started planning a meal around the theme of umami.
Umami is the fifth taste (after sweet, sour, salty, and bitter). A Japanese word, it describes the “savory,” “meaty,” or “fulfilling” quality. Umami is tasted through glutamates, a type of amino acid that is found in foods such as mushrooms, anchovies, fish sauce, tomatoes, Parmesan cheese, and MSG.
The appetizer course featured three umami-rich items: a Parmesan and wild mushroom custard, miso and bacon glazed eggplant, and whole grain toasts with avocado and soy-sauce dressed sardines. This was probably a wee bit ambitious as there ended up being so much food that this course was almost a meal in itself.
The “soup” course was a bit clever, if I say so myself. I borrowed a friend’s ice cream maker and turned a roasted tomato soup into a granita and served it with Parmesan sorbet on top. It really had all the flavors of a tomato soup (plus a little spicy as I added dried chilies) with cheese sprinkled on top, but it was frozen.
The main course was balsamic vinegar marinated roast chicken with green olives. This excellent choice of a marinade makes for rich, flavorful, and moist meat. Will definitely repeat this recipe.
Accompanying the main corse were garlic and black truffle infused mashed potatoes with more Parmesan cheese sprinkled on top.
We concluded the meal with a salad course, a Caesar salad with homemade dressing. This is the first time I’ve made Caesar dressing from scratch and it is incredibly easy and really much better than from a bottle. Served with homemade croutons with truffle salt.
For dessert, I served an interesting Sicilian orange olive oil cake with homemade cardamom ice cream. The cake was interesting because it is made by quartering and boiling oranges (unpeeled) in three changes of water and then pureeing the oranges, rind and all, and incorporating it into the batter. The result is a moist, intensely flavored cake. The cardamom ice cream was an excellent compliment to the cake.
While there were some friends who weren’t present, the dinner itself was a success. I was very happy with the dishes and while I would probably not be as ambitious next time, I think many of the recipes are worth visiting again.