There are few things more satisfying to me, than to cook a meal for loved ones. To celebrate my birthday and the birthday of a friend, I took over another friend’s kitchen and we cooked a dinner for 13 people. It was a nice feast and an even nicer group of people.
The menu was full but not too ambitious. I was trying to do something in an autumnal theme, although a few ingredients like figs were not available so did not remain on the menu.
The most ambitious item was the individual lemon soufflés. I did not have enough ramekins, so made a morning visit to the Chatuchak weekend market to buy a set of 20, along with a set of matching individual pitchers, perfect for serving sauces in.
A salad of mixed greens including butter leaf lettuce, sunflower sprouts, and radicchio, with persimmon, pears, and pumpkin seeds. Served with a Dijon mustard vinaigrette.
The side vegetable was a roasted saffron cauliflower, a Mediterranean-style dish from the cookbook “Plenty” by London-based chef Yotam Ottolenghi. The combination of red onions, raisins, and green olives is fantastic.
The main course was a salt and herb-crusted pork loin with new potatoes. This dish, a mash-up from this recipe and another from Jamie Oliver, went okay but I didn’t have quite enough salt to make a full crust. As a result, the meat was just a tad dryer and the potatoes a tad undercooked. But still, very flavorful.
The finished product. I will play more with this means of cooking. The salt crust locks in moisture and adds seasoning.
To accompany the pork, I cooked an apple and onion chutney, based loosely on this recipe. I am not always good about following recipes.
I think it made for a nice plate and reasonably healthful, too!
Dessert was very ambitious. I had prepared the lemon cardamom base, which is essentially a choux pasty (milk, cream, flour, cornstarch, and egg yolks). I then added whipped egg whites. Sixteen of them, in fact.
Top: as I put them in the oven (not quite as filled as they should be – I quintupled the recipe but only had enough for 13 instead of the expected 16). Bottom: just before taking them out. Since I did not smooth the tops, I didn’t get the typical “high hat” look.
The end result was perfectly fine, though. Served with a side of raspberry coulis, the soufflés were a show-stopper. Recipe here.
I’m glad I could spend the night before my birthday celebrating with friends in the way I enjoy best: cooking for them.
Wow, you’re a wonderful cook and a great friend. 🙂
Many thanks. I look forward to cooking for you.
Happy birthday! The dinner looks amazing. Would love to have the soufflé!!
Many thanks. Well, either you will have to come to visit me or I’ll have to come visit you – which is likely to happen in the next year.
You’re planning a trip to Sydney?
Near-certainty that I will be in Australia in the next year on business. Sydney would be the most likely destination.
Cool. Let me know when you know for sure and we can set up a meet up!
Happy birthday! Wow this is very impressive and very beautiful. You do spoil your friends – cooking for your birthday? I know you love cooking and hosting dinner – aren’t they lucky! Sounds like an enjoyable night.
It was an enjoyable night. Does your new place have a large enough kitchen? We can bake a souffle!
Only a gas stove, hahaha. It’s doesn’t feel like a place that will be comfortable for guests (no lounge, no chairs, not even a dining table) – if we’re around my place I’ll be happy to show you – but I don’t live in the city centre haha. Lets go buy a souffle haha!
these dishes of yours worth paid for as they seem to be restaurant worthy. i’m amazed to see your salt encrusted pork loin. and that lemon souffle… must be divine. now that you have so many ramekins, i suspect there will be more souffles coming in the future?
Come visit and let me bake you a souffle.
don’t tempt me. i just might!